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Cozy Pan de Muerto with Orange Blossom Glaze: Easy Recipe

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A soft, pillowy Mexican bread traditionally made for Día de Muertos, this version features a fragrant orange blossom glaze that transforms it into a comforting treat perfect for any cozy evening.

Ingredients

  • All-purpose flour, 3 ½ cups (440g)
  • Granulated sugar, ½ cup (100g)
  • Active dry yeast, 2 ¼ teaspoons (1 packet, 7g)
  • Warm milk, ½ cup (120ml), heated to 105-110°F
  • Warm water, ¼ cup (60ml)
  • Unsalted butter, 6 tablespoons (85g), softened
  • Large eggs, 3, room temperature
  • Orange zest, 2 tablespoons (from about 2 oranges)
  • Orange blossom water, 1 tablespoon
  • Salt, ½ teaspoon
  • Vanilla extract, 1 teaspoon
  • Powdered sugar, 1 cup (120g)
  • Orange blossom water, 2 tablespoons (for glaze)
  • Fresh orange juice, 1 tablespoon (for glaze)
  • Pinch of salt (for glaze)
  • Granulated sugar, ¼ cup (50g), for sprinkling (optional)
  • Orange zest, 1 teaspoon, for garnish (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (105-110°F) and warm water. Sprinkle the yeast over the top and add 1 teaspoon of the sugar. Let it sit for 5-10 minutes until it’s foamy and smells like bread.
  2. Mix the dry ingredients: In the bowl of your stand mixer, whisk together the flour, remaining sugar, and salt. Make a well in the center.
  3. Combine the wet ingredients: In a separate bowl, whisk together the eggs, orange zest, orange blossom water, and vanilla extract until well combined.
  4. Bring it together: Pour the yeast mixture and the egg mixture into the well of dry ingredients. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes. Scrape down the sides of the bowl as needed.
  5. Add the butter: With the mixer running on low, add the softened butter one tablespoon at a time. Wait until each piece is mostly incorporated before adding the next.
  6. Knead the dough: Increase the speed to medium-low and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky. It should pass the ‘windowpane test’.
  7. First rise: Transfer the dough to a lightly greased bowl, turning once to coat. Cover tightly with plastic wrap and let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
  8. Shape the loaves: Punch down the dough gently. Turn it out onto a lightly floured surface. Divide the dough into two equal pieces (about 500g each). Set aside a small piece (about 50g) from each half to make the bone decorations. Shape each main piece into a round ball. Place them on your parchment-lined baking sheet, spaced at least 4 inches apart.
  9. Make the decorations: Divide the reserved dough into small pieces. Roll each piece into a rope about 4 inches long and ½ inch thick. Cut each rope into smaller pieces to form the ‘bones’—traditional Pan de Muerto has 4 strips per loaf, crossed in an X pattern on top. Also roll a small ball for the top center. Gently press the decorations onto the shaped loaves.
  10. Second rise: Cover the shaped loaves loosely with plastic wrap or a clean towel. Let them rise for another 45-60 minutes, until they look puffy and have increased in size by about 50%.
  11. Preheat and bake: About 20 minutes before the second rise is done, preheat your oven to 350°F (175°C). Place the baking sheet on the middle rack and bake for 22-28 minutes, or until the loaves are deep golden brown and sound hollow when tapped on the bottom. Internal temperature should reach 190-200°F.
  12. Cool and glaze: Let the loaves cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still warm (but not hot), whisk together the glaze ingredients until smooth. Brush generously over the tops and sides of the loaves. Sprinkle with granulated sugar and extra orange zest if desired.
  13. Patience: Let the glazed loaves cool completely before slicing, about 1 hour.

Notes

Temperature is everything. Use a thermometer to ensure milk is between 105-110°F. Don’t over-flour your surface when shaping. The windowpane test is your friend. Glaze while warm, but not hot. Multitask while dough rises.

Nutrition

Keywords: Pan de Muerto, Mexican bread, orange blossom, Día de Muertos, holiday bread, easy bread recipe

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