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Quick Pan de Muerto with Easy Orange Blossom Glaze

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A quick and easy version of the traditional Day of the Dead bread, featuring a soft, orange-scented crumb and a floral orange blossom glaze. Ready in about 90 minutes, this recipe is perfect for weeknights and delivers all the soul-soothing satisfaction of the classic without the all-day commitment.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440g)
  • ¼ cup granulated sugar (50g)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • ½ teaspoon salt
  • 1 teaspoon orange zest
  • 3 large eggs, room temperature
  • ¼ cup unsalted butter (57g), melted and slightly cooled
  • ½ cup warm milk (120ml), about 110°F
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (120g)
  • 2 tablespoons orange blossom water
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest (for garnish)
  • 2 tablespoons melted butter (for brushing)
  • 1 tablespoon granulated sugar mixed with ½ teaspoon cinnamon (optional)

Instructions

  1. Proof the yeast: In your mixing bowl, combine the warm milk (110°F), 1 tablespoon of the sugar, and the yeast. Let it sit for 5-10 minutes until foamy.
  2. Mix the dry ingredients: In a separate bowl, whisk together the flour, remaining sugar, salt, and orange zest.
  3. Combine wet ingredients: To the proofed yeast mixture, add the beaten eggs, melted butter, and vanilla extract. Whisk until combined.
  4. Form the dough: Gradually add the flour mixture to the wet ingredients, stirring until a shaggy dough forms. Knead with a dough hook for 8-10 minutes (or by hand for 12-15 minutes) until smooth, elastic, and slightly tacky.
  5. First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm spot for 45-60 minutes, or until doubled in size.
  6. Shape the bread: Punch down the dough. Divide into two pieces—one larger piece (about two-thirds) for the base, and one smaller piece for the decorative bones and top. Shape the large piece into a round loaf on a parchment-lined baking sheet. From the smaller piece, roll four ‘bones’ (about 4 inches long) and one small round ball. Arrange the bones in an X pattern across the loaf and place the ball in the center.
  7. Second rise: Cover the shaped loaf and let it rise for another 30-40 minutes until puffy. Meanwhile, preheat oven to 350°F (175°C).
  8. Bake: Bake for 25-30 minutes until golden brown and the loaf sounds hollow when tapped. If browning too fast, tent with foil after 15 minutes.
  9. First glaze: As soon as the bread comes out of the oven, brush generously with melted butter. Let cool on the baking sheet for 10 minutes.
  10. Orange blossom glaze: Whisk together powdered sugar, orange blossom water, and fresh orange juice until smooth. Drizzle over the warm bread and sprinkle with remaining orange zest.
  11. Final rest: Let the glaze set for at least 15 minutes before slicing.

Notes

Don’t over-flour your surface; the dough should be slightly tacky. Temperature matters—use room temperature eggs and butter. Let the bread cool 10 minutes before glazing so the glaze sets properly. Double the glaze recipe if you want extra for dipping. The bread is even better on day two as the orange blossom flavor deepens.

Nutrition

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

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