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Classic Pan de Muerto with Easy Orange Blossom Glaze

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This Classic Pan de Muerto with Orange Blossom Glaze is a soft, slightly sweet bread with a floral citrus glaze, perfect for Día de Muertos or any fall gathering. The recipe walks you through every step to achieve a bakery-quality loaf.

Ingredients

Scale
  • 4 cups all-purpose flour (500g)
  • 2¼ teaspoons active dry yeast (7g or one packet)
  • ½ cup warm milk (120ml, heated to 110°F)
  • ½ cup granulated sugar (100g)
  • ½ cup unsalted butter (113g, softened)
  • 3 large eggs (room temperature)
  • 1 tablespoon orange zest (from 1 large orange)
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (120g)
  • 2 tablespoons orange blossom water
  • 1–2 tablespoons milk
  • 1 teaspoon orange zest (optional)
  • ¼ cup granulated sugar (50g, for topping)

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm milk (110°F) with 1 tablespoon of sugar and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix the dough: Add remaining sugar, softened butter, eggs, orange zest, vanilla extract, and salt to the yeast mixture. With the dough hook attachment, mix on low speed until combined. Add flour one cup at a time, mixing on low until a shaggy dough forms.
  3. Knead the dough: Increase speed to medium and knead for 8-10 minutes until dough is smooth and elastic. It should pass the windowpane test.
  4. First proof: Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a towel. Let rise in a warm, draft-free spot until doubled in size, about 1.5 to 2 hours.
  5. Shape the loaf: Punch down dough and turn onto a lightly floured surface. Cut off about one-third of the dough for decorations. Shape the larger piece into a smooth ball and place on a parchment-lined baking sheet. Divide reserved dough into four equal pieces, roll into 6-inch ropes, and arrange in a cross pattern on top of the loaf. Add a small ball of dough for the top center.
  6. Second proof: Cover shaped loaf loosely with plastic wrap and let rise until puffy, about 45 minutes to 1 hour.
  7. Bake: Preheat oven to 350°F (175°C). Bake on middle rack for 25-30 minutes until golden brown and hollow-sounding when tapped. Tent with foil after 15 minutes if browning too quickly.
  8. Cool: Transfer to a cooling rack and let cool completely, at least 30 minutes to 1 hour.
  9. Glaze and finish: Whisk together powdered sugar, orange blossom water, and 1 tablespoon milk until smooth. Add more milk if needed. Brush or drizzle over cooled loaf. Sprinkle with granulated sugar while glaze is wet.

Notes

Temperature matters: use warm milk (110°F) and room temperature eggs. Don’t rush the first proof; let dough double in size. The dough will be sticky—resist adding too much flour. Let bread cool completely before glazing to avoid sogginess. For best results, use fresh yeast and fresh orange zest.

Nutrition

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

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