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Easy Pan de Muerto with Orange Blossom Glaze

Easy Pan de Muerto with Orange Blossom Glaze - featured image
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A quick version of the traditional Mexican Day of the Dead bread, featuring a soft, pillowy texture and a fragrant orange blossom glaze. Ready in under 2 hours, this recipe captures the spirit of the classic without the lengthy preparation.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • ½ cup (120ml) warm milk (about 110°F)
  • ⅓ cup (65g) granulated sugar
  • 4 tablespoons (56g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tablespoon orange zest (from about 1 large orange)
  • 1 teaspoon orange blossom water
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon orange blossom water (for glaze)
  • 2–3 tablespoons fresh orange juice
  • 1 tablespoon (14g) melted butter (for glaze)
  • 2 tablespoons granulated sugar (for topping, optional)
  • ½ teaspoon orange zest (for topping, optional)

Instructions

  1. Activate the yeast: In the bowl of a stand mixer (or a large mixing bowl), combine warm milk and 1 tablespoon of the sugar. Sprinkle yeast over the top and let sit for 5-7 minutes until frothy and bubbly.
  2. Mix the dough: Add remaining sugar, softened butter, eggs, orange zest, orange blossom water, vanilla, and salt to the yeast mixture. Add 2 cups of flour and mix on low speed until combined. Gradually add remaining 1 ½ cups flour, ½ cup at a time, mixing on medium-low until a shaggy ball forms. Adjust with extra flour or milk as needed.
  3. Knead the dough: Knead on medium speed for 6-8 minutes (or 12-15 minutes by hand) until smooth, elastic, and passes the windowpane test.
  4. First rise: Shape dough into a smooth ball and place in a lightly greased bowl, turning to coat. Cover with plastic wrap or a damp towel. Place in a cold oven with the light on and let rise until doubled, about 30-40 minutes.
  5. Shape the loaf: Punch down dough and turn onto a lightly floured surface. Shape into a round loaf, folding edges toward center and pinching at the bottom. Place seam-side down on a parchment-lined baking sheet. Optionally, decorate with bone-shaped dough pieces.
  6. Second rise: Cover shaped loaf loosely and return to warm oven (light on) for 20-25 minutes until puffed. Meanwhile, preheat oven to 350°F (175°C).
  7. Bake: Bake on center rack for 25-30 minutes until golden brown and internal temperature reaches 190°F. Tent with foil if browning too quickly.
  8. Glaze and serve: Let bread cool on baking sheet for 5 minutes, then transfer to a cooling rack. Whisk together powdered sugar, orange blossom water, orange juice, and melted butter until smooth. Brush glaze over warm bread. Sprinkle with granulated sugar and extra orange zest if desired. Let set 5 minutes before slicing.

Notes

For best results, use room temperature ingredients. The warm-oven proofing method (oven light on) speeds up rising. Don’t skip the windowpane test to ensure proper gluten development. The glaze should be thick like maple syrup; adjust with more juice or powdered sugar as needed. Bread is best served warm.

Nutrition

Keywords: pan de muerto, day of the dead bread, orange blossom, mexican sweet bread, quick bread, fall baking

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