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Classic Pan de Muerto with Easy Orange Blossom Glaze

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A simplified, foolproof version of the traditional Mexican Day of the Dead bread, featuring a soft, brioche-like texture with a double orange treatment—zest in the dough and a floral orange blossom glaze on top. Perfect for busy families who want to enjoy authentic flavor without spending all day in the kitchen.

Ingredients

Scale
  • 4 cups (500 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) whole milk, warmed to 110°F
  • 1/3 cup (80 ml) water, warmed to 110°F
  • 1/4 cup (60 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange blossom water (optional)
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons orange blossom water (or fresh orange juice)
  • 1 teaspoon orange zest (for garnish)
  • 1 tablespoon melted butter (for brushing)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  1. Proof the yeast: In a small bowl, combine the warmed milk (110°F/43°C), warmed water, and 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for 5-7 minutes until foamy.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center.
  3. Combine wet ingredients: In a separate bowl, whisk the eggs, softened butter, orange zest, vanilla extract, and orange blossom water (if using). Pour this mixture and the proofed yeast into the flour well.
  4. Knead the dough: Mix on low speed until a shaggy dough forms, then increase to medium speed. Knead for 8-10 minutes with a mixer or 12-15 minutes by hand until smooth and elastic.
  5. First rise: Shape the dough into a ball and place it in a greased bowl, turning once to coat. Cover with plastic wrap and let it rise in a warm, draft-free spot for 1.5-2 hours until doubled in size.
  6. Shape the loaves: Punch down the dough and divide it into two equal pieces. Set aside a small piece (about 1/4 cup) from each half for the bone decorations. Shape each main piece into a round loaf. Roll the reserved dough into thin ropes, cut into 2-inch pieces, and shape into bone forms. Place the bones on top of the loaves in a cross pattern, pressing gently to adhere.
  7. Second rise: Cover the shaped loaves loosely with plastic wrap and let them rise for 45-60 minutes until puffy and nearly doubled.
  8. Preheat the oven to 350°F (175°C) about 15 minutes before baking.
  9. Bake: Brush the loaves with melted butter and bake for 20-25 minutes until golden brown and hollow-sounding when tapped. Internal temperature should reach 190°F (88°C).
  10. Cool and glaze: Let the loaves cool on a wire rack for 10 minutes. Whisk together the powdered sugar and orange blossom water until smooth. Brush or drizzle the glaze over the tops. Sprinkle with orange zest and any decorations.

Notes

Don’t overproof the dough—it should double, not triple. Cold ingredients can kill the yeast, so let eggs and butter sit out for 30 minutes before starting. Use a kitchen scale for flour for best results. Glaze while warm but not hot (about 10 minutes after baking). This bread freezes beautifully—bake one loaf and freeze the other unbaked for up to 3 months.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, Mexican sweet bread, orange blossom bread, traditional Mexican bread, Día de Muertos recipe

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