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Pan de Muerto with Orange Blossom Glaze

Pan de Muerto with Orange Blossom Glaze - featured image
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A soft, pillowy Mexican Day of the Dead bread infused with orange blossom water, anise, and citrus zest, topped with a fragrant orange blossom glaze. Perfect for Día de Muertos gatherings or any celebration.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (one packet) active dry yeast
  • ½ cup (120ml) warm milk (about 110°F)
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tablespoons orange zest (from about 2 oranges)
  • 2 tablespoons orange blossom water
  • 1 teaspoon anise seeds, lightly crushed
  • 1 teaspoon salt
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tablespoons orange blossom water (for glaze)
  • 2 tablespoons milk (for glaze)
  • 1 teaspoon orange zest (for garnish)
  • ¼ cup (50g) granulated sugar (for topping)

Instructions

  1. Proof the yeast: In a small bowl, combine warm milk (110°F) with 1 tablespoon of the granulated sugar and active dry yeast. Let sit for 5-10 minutes until foamy.
  2. Mix dry ingredients: In the bowl of a stand mixer, whisk together flour, remaining sugar, anise seeds, and salt. Make a well in the center.
  3. Combine wet ingredients: Add proofed yeast mixture, softened butter, eggs, orange zest, and orange blossom water to the well. Mix on low speed with dough hook until a shaggy dough forms, about 2 minutes.
  4. Knead dough: Increase speed to medium and knead for 8-10 minutes until smooth, elastic, and slightly tacky. Add flour 1 tablespoon at a time if too sticky, or milk 1 teaspoon at a time if too dry.
  5. First rise: Shape dough into a ball and place in a lightly greased bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place for 1 ½ to 2 hours until doubled in size.
  6. Shape bread: Punch down dough and turn onto a lightly floured surface. Divide into two pieces: ⅔ for the base, ⅓ for decorations. Shape large piece into a round loaf and place on a parchment-lined baking sheet.
  7. Make decorations: Divide smaller piece into 4 equal parts. Roll each into a 6-inch rope. Cross two ropes over the top of the loaf as ‘bones’, and shape two ropes into small rounds (teardrops) where the bones intersect.
  8. Second rise: Cover shaped loaf loosely with plastic wrap and let rise for 45 minutes to 1 hour until puffy. Preheat oven to 350°F (175°C).
  9. Bake: Brush loaf gently with egg wash (1 egg beaten with 1 tablespoon water). Bake for 25-30 minutes until deep golden brown and internal temperature reaches 190°F. Cool on a rack for at least 1 hour.
  10. Make glaze: In a small bowl, whisk together sifted powdered sugar, orange blossom water, and milk until smooth and pourable. Drizzle over cooled bread. Sprinkle with orange zest sugar mixture while glaze is wet. Let set for 20 minutes before serving.

Notes

For best results, use fresh yeast and proof it first. The dough should be slightly tacky but not sticky. Let the bread cool completely before glazing to prevent the glaze from sliding off. The bread can be made a day ahead and stored at room temperature. For freezing, freeze unglazed bread for up to 2 months.

Nutrition

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

Find it online: https://flurpchef.com/pan-de-muerto-with-orange-blossom-glaze-easy-authentic-and-perfect-for-d-i-a-de-muertos/