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Cozy Pan de Muerto with Orange Blossom Glaze

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This cozy pan de muerto with orange blossom glaze is a soft, pillowy bread enriched with citrus and floral notes, perfect for Día de Muertos or any day you need a comforting treat. It’s surprisingly simple to make with pantry-friendly ingredients and delivers an unbelievably soft texture.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1/2 cup (120ml) warm milk (whole milk preferred)
  • 1/4 cup (60ml) warm water
  • 1/2 cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • Zest of 2 medium oranges
  • 2 tablespoons orange blossom water
  • 1 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • For the Orange Blossom Glaze:
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2 tablespoons orange blossom water
  • 2–3 tablespoons fresh orange juice
  • Zest of 1 orange
  • For the Topping:
  • 2 tablespoons granulated sugar mixed with a pinch of orange zest

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk, warm water, and 1 tablespoon of the sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Mix dry ingredients: In a large mixing bowl, whisk together flour, remaining sugar, and salt. Make a well in the center.
  3. Combine wet ingredients: In a separate bowl, whisk together eggs, orange zest, orange blossom water, and vanilla extract. Pour into the well of dry ingredients along with the activated yeast mixture.
  4. Bring it together: Stir with a wooden spoon until a shaggy dough forms.
  5. Add the butter: Add softened butter one tablespoon at a time, kneading it into the dough until fully incorporated.
  6. Knead the dough: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, soft, and slightly tacky.
  7. First rise: Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1.5-2 hours until doubled in size.
  8. Shape the bread: Punch down dough. Divide into two pieces (2/3 for base, 1/3 for decorations). Shape large piece into a round loaf on a parchment-lined baking sheet. From the smaller piece, roll ropes for ‘bones’ and a small ball for the top knot. Arrange ropes in a cross pattern on top and place the ball in the center.
  9. Second rise: Cover shaped loaf loosely with plastic wrap and let rise for 45 minutes to 1 hour until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and hollow-sounding when tapped. Tent with foil after 15 minutes if browning too fast.
  11. Cool: Let bread cool on baking sheet for 10 minutes, then transfer to a cooling rack. Cool completely before glazing (about 1 hour).
  12. Make the glaze: Whisk together powdered sugar, orange blossom water, and 2 tablespoons orange juice. Add more juice a teaspoon at a time until thick but pourable.
  13. Glaze and garnish: Drizzle glaze over cooled bread. Sprinkle with orange-scented sugar and extra zest. Let set for 15 minutes before slicing.

Notes

Temperature is crucial for yeast: milk and water should be between 100°F and 110°F. Don’t over-knead; stop when dough is smooth and springs back. Add butter gradually to avoid a greasy mess. Rise times vary by kitchen temperature; go by dough appearance (doubled in size). Glaze only when bread is completely cool to prevent melting. Flavors deepen after the first day. For traditional bone shape, roll thin ropes and arrange in a cross on top.

Nutrition

Keywords: pan de muerto, day of the dead bread, orange blossom bread, Mexican sweet bread, holiday bread, comfort bread

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