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Best Easy Pan de Muerto with Orange Blossom Glaze

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This Pan de Muerto is a soft, slightly sweet bread infused with orange blossom and topped with a citrusy glaze. It’s a foolproof recipe that brings bakery-quality results to your Dia de los Muertos celebration.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup (120ml) whole milk, warm
  • 1/4 cup (60ml) orange juice, freshly squeezed
  • 1/4 cup (60g) unsalted butter, melted
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp orange zest
  • 1/2 tsp salt
  • 1/2 cup (100g) granulated sugar (for glaze)
  • 1/4 cup (60ml) water (for glaze)
  • 2 tbsp orange blossom water (for glaze)
  • 1 tbsp orange juice (for glaze)
  • 1/4 cup (50g) granulated sugar (for topping)
  • 2 tbsp melted butter (optional, for brushing)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk, 1 tablespoon sugar, and yeast. Let sit for 5-10 minutes until frothy.
  2. Mix the dough: In a large bowl, whisk together flour, remaining sugar, and salt. Make a well and add yeast mixture, orange juice, melted butter, eggs, vanilla, and orange zest. Mix until a shaggy dough forms.
  3. Knead the dough: Turn onto a floured surface and knead for 8-10 minutes (or use a stand mixer with dough hook for 6-7 minutes) until smooth and elastic.
  4. First rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1.5-2 hours until doubled.
  5. Shape the bread: Punch down dough. Divide into two pieces: two-thirds for the base, one-third for decorations. Shape the large piece into a round loaf on a parchment-lined baking sheet.
  6. Make bone decorations: Divide the smaller piece into 4 portions. Roll each into a 6-inch rope, cut in half, shape each half into a bone. Place two bones in a cross on top and two on the sides.
  7. Second rise: Cover and let rise for 45 minutes to 1 hour until puffy. Preheat oven to 350°F (175°C).
  8. Bake: Bake for 25-30 minutes until golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly.
  9. Make glaze: In a small saucepan, combine sugar and water. Simmer until sugar dissolves. Remove from heat and stir in orange blossom water and orange juice.
  10. Glaze and serve: Let bread cool on baking sheet for 10 minutes, then transfer to a wire rack. Brush warm bread with glaze and sprinkle with remaining sugar. Cool completely before serving.

Notes

Don’t rush the first rise; under-proofed dough leads to dense bread. Glaze while warm but not hot (about 10 minutes out of the oven). The bread freezes well; freeze unglazed for best results.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, orange blossom, Mexican bread, Dia de los Muertos, traditional bread

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