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Traditional Pan de Muerto with Orange Blossom Glaze

Traditional Pan de Muerto with Orange Blossom Glaze - featured image
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A soft, fragrant Mexican holiday bread infused with orange blossom glaze, perfect for Día de Muertos celebrations. This foolproof recipe yields a beautifully golden loaf with a delicate floral finish that will impress at any ofrenda.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (one 7g packet) active dry yeast
  • ½ cup (120ml) warm milk (around 110°F)
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 tablespoon orange zest (from about 1 large orange)
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons orange blossom water
  • 1–2 tablespoons milk (as needed for glaze consistency)
  • ¼ cup (50g) granulated sugar (for dusting)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk, 1 tablespoon sugar, and yeast. Stir gently and let sit for 5-7 minutes until frothy.
  2. Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar, orange zest, and salt. Make a well in the center.
  3. Combine wet ingredients: In a separate bowl, whisk eggs and vanilla until smooth. Pour egg mixture and yeast mixture into the well of flour. Stir with a wooden spoon until a shaggy dough forms.
  4. Knead the dough: Turn dough onto a lightly floured surface. Knead for 8-10 minutes, adding softened butter in three additions. Dough should be smooth, elastic, and slightly tacky.
  5. First rise: Place dough in a lightly greased bowl, cover with a towel, and let rise in a warm spot for 1-1.5 hours until doubled in size.
  6. Shape the dough: Punch down dough. Divide into two pieces (one large for base, one small for decorations). Shape large piece into a round loaf on parchment-lined baking sheet. Roll small piece into ropes and shape into bone-like pieces, attaching with water. Add a small round knob in the center.
  7. Second rise: Cover shaped loaf loosely with a towel and let rise for 45 minutes until puffed.
  8. Bake: Bake at 350°F (175°C) for 25-30 minutes until deep golden brown and hollow-sounding when tapped. Tent with foil if browning too fast.
  9. Glaze while warm: Whisk together powdered sugar and orange blossom water. Add milk 1 tablespoon at a time until thick but pourable. Brush glaze over warm bread immediately after baking. Sprinkle generously with granulated sugar.
  10. Cool completely: Transfer to a cooling rack and let cool fully for 1 hour before slicing.

Notes

Temperature matters: use warm milk (110°F), room temperature eggs, and softened butter. Don’t over-flour your surface; sticky dough is normal. Brush glaze immediately after baking for best absorption. Bread is better the next day as flavors meld. For best results, bake a day ahead and glaze before serving.

Nutrition

Keywords: pan de muerto, day of the dead bread, mexican bread, orange blossom bread, holiday bread, traditional mexican recipe

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