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Easy Traditional Pan de Muerto with Orange Blossom Glaze

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This easy traditional Pan de Muerto with Orange Blossom Glaze is a soft, brioche-like bread enriched with butter and eggs, featuring a floral orange blossom glaze that soaks into the warm loaf. Perfect for Día de los Muertos or any fall gathering, this beginner-friendly recipe yields a tender, flavorful bread that stays moist for days.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (7g) active dry yeast (one packet)
  • ½ cup (120ml) warm milk (heated to 110°F)
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 tablespoons orange zest (from about 2 oranges)
  • 1 tablespoon orange blossom water
  • 1 teaspoon salt
  • 1 ½ cups (180g) powdered sugar (for glaze)
  • 2 tablespoons orange blossom water (for glaze)
  • 2–3 tablespoons fresh orange juice (for glaze)
  • 1 teaspoon orange zest (for garnish)
  • Extra flour for dusting
  • Sanding sugar or sparkling sugar (optional, for sprinkling)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F) with 1 tablespoon of the sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Mix the dough: In a stand mixer bowl, whisk together flour, remaining sugar, salt, and orange zest. Make a well and add foamy yeast mixture, softened butter, eggs, and orange blossom water. Mix on low speed with dough hook until a shaggy dough forms, about 2 minutes.
  3. Knead the dough: Increase speed to medium and knead for 6-8 minutes until dough is smooth and elastic (or knead by hand for 10-12 minutes). Dough should pass the windowpane test.
  4. First rise: Shape dough into a ball, place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 ½ to 2 hours until doubled in size.
  5. Shape the loaves: Punch down dough and turn onto a lightly floured surface. Divide into two pieces: ⅔ for the base, ⅓ for decorations. Shape the large piece into a smooth round ball, place on a parchment-lined baking sheet, and flatten into a 6-inch dome.
  6. Make decorations: Divide the smaller piece into 3 parts. Roll two parts into 8-inch ropes, cut into 2-inch pieces for ‘bones.’ Roll the remaining piece into a small ball for the top knob.
  7. Assemble the bread: Arrange bone pieces on top of dough in a cross pattern, place the small ball in the center. Gently press into place.
  8. Second rise: Cover shaped loaf loosely with plastic wrap and let rise for 45-60 minutes until puffy.
  9. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped. Tent with foil after 15 minutes if browning too quickly.
  10. Make the glaze: Whisk together powdered sugar, orange blossom water, and 2 tablespoons orange juice. Add more juice 1 teaspoon at a time until thick but pourable.
  11. Glaze and serve: Let bread cool on baking sheet for 10 minutes, then transfer to a cooling rack. Brush glaze generously over warm bread. Sprinkle with orange zest and sanding sugar if using. Let set for 15 minutes before slicing.

Notes

Don’t overthink dough stickiness; enriched doughs are supposed to be tacky. Use room temperature ingredients for best yeast activity. The bone decorations are forgiving—they puff up during baking. Glaze while bread is still warm for better absorption. Bread tastes even better on the second day.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, orange blossom bread, Mexican sweet bread, holiday bread, brioche, yeast bread

Find it online: https://forkmila.com/easy-traditional-pan-de-muerto-with-orange-blossom-glaze/