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Cozy Pan de Muerto with Orange Blossom Glaze

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This soft, pillowy pan de muerto is enriched with butter and eggs, flavored with orange blossom water, and topped with a fragrant orange blossom glaze. It’s the perfect comforting bread for any occasion, not just Día de Muertos.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1/2 cup (120ml) warm milk (about 110°F)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • Zest of 1 large orange
  • 2 tablespoons orange blossom water
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 tablespoons orange blossom water (for glaze)
  • 1–2 tablespoons fresh orange juice
  • Pinch of salt (for glaze)
  • Extra dough for decorative bones (optional)
  • Melted butter for brushing bones (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F) with 1 tablespoon of sugar and the active dry yeast. Stir gently and let sit for 5-10 minutes until frothy.
  2. Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar, orange zest, and salt. Make a well in the center.
  3. Combine wet ingredients: In a separate bowl, whisk eggs, orange blossom water, and vanilla extract until smooth. Pour into the well of dry ingredients along with the yeast mixture.
  4. Start mixing: Using a wooden spoon or dough hook on low speed, combine until a shaggy dough forms.
  5. Add butter: Add softened butter a tablespoon at a time while mixing. Continue mixing until dough is smooth and soft (5-7 minutes in stand mixer on medium, or 10 minutes by hand).
  6. Knead until smooth: Dough should be soft, slightly tacky but not sticky. Add flour or warm milk as needed. It should spring back when poked.
  7. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot for 1.5 to 2 hours until doubled.
  8. Shape the loaf: Punch down dough. Transfer to a floured surface. Reserve a golf ball-sized piece for bones. Shape remaining dough into a round loaf and place on a parchment-lined baking sheet.
  9. Make bone shapes: Roll reserved dough into a 12-inch rope. Cut into 4 equal pieces. Roll each into a 4-5 inch rope, flatten ends slightly. Place two bones on top of loaf in an X shape. Brush with melted butter.
  10. Second rise: Cover shaped loaf loosely and let rise for 45 minutes to 1 hour until puffy.
  11. Preheat and bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and hollow-sounding when tapped. Tent with foil if browning too fast.
  12. Make glaze: Whisk together powdered sugar, orange blossom water, orange juice, and a pinch of salt until thick but pourable.
  13. Glaze while warm: Let bread cool for 5 minutes, then brush glaze generously over top.
  14. Cool completely: Let bread cool on a wire rack for at least 30 minutes before slicing.

Notes

Don’t rush the first rise; the dough needs full 1.5-2 hours. Milk should be around 110°F—too hot kills yeast, too cold won’t activate it. Glaze while bread is warm but not piping hot (about 5 minutes out of oven). Bread is even better the next day as flavors meld.

Nutrition

Keywords: pan de muerto, orange blossom, Mexican bread, Día de Muertos, sweet bread, brioche, orange glaze

Find it online: https://dinadishes.com/cozy-pan-de-muerto-with-orange-blossom-glaze-best-recipe/