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Cozy Pan de Muerto with Orange Blossom Glaze (Easy Recipe)

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A forgiving, warm, and aromatic Pan de Muerto bread made with orange blossom honey glaze. Perfect for Día de Muertos or a cozy night in, this simplified version balances tradition with real-life practicality.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¾ cup (180ml) warm milk (110°F)
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 tablespoons orange zest
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • ⅓ cup (115g) orange blossom honey
  • 2 tablespoons fresh orange juice
  • 2 tablespoons (28g) unsalted butter, melted
  • Pinch of salt
  • ¼ cup (50g) granulated sugar (for decoration)
  • Orange zest strips (for garnish)

Instructions

  1. Activate the yeast: In a small bowl, 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. Make the dough: In a stand mixer bowl, whisk together flour, remaining sugar, orange zest, and salt. Add softened butter, eggs, vanilla extract, and foamy yeast mixture. Mix on low speed with dough hook until shaggy, about 2 minutes. Increase to medium speed and knead for 8-10 minutes (12-15 minutes by hand) until smooth, elastic, and slightly tacky.
  3. First rise: Shape dough into a smooth ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 60-90 minutes.
  4. Shape the bread: Punch down dough and divide into two pieces (two-thirds for base, one-third for decorations). Shape large piece into a round loaf on a parchment-lined baking sheet. Divide small piece into 4 portions, roll each into a 6-8 inch rope, cut each into thirds. Roll two small pieces into balls for ‘knuckles’ and attach to ends of each rope. Arrange 4 bone-shaped pieces on top of loaf in a cross pattern, with a small ball in the center.
  5. Second rise: Cover shaped loaf loosely and let rise until puffy and nearly doubled, about 45-60 minutes.
  6. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly. Cool on baking sheet for 10 minutes, then transfer to a cooling rack.
  7. Make the glaze: While bread is warm, combine orange blossom honey, fresh orange juice, melted butter, and a pinch of salt in a small saucepan over low heat. Stir until smooth and warmed through, about 2-3 minutes. Do not boil.
  8. Glaze and serve: Brush warm glaze generously over warm bread. Sprinkle with granulated sugar and orange zest strips. Let set for 10 minutes before slicing. Serve warm or at room temperature.

Notes

Don’t over-knead; stop when dough passes windowpane test. Glaze while bread is warm for best absorption. For cold kitchens, let dough rise in oven with light on. Bread tastes even better on day two. Freezes well unglazed for up to 3 months.

Nutrition

Keywords: Pan de Muerto, Día de Muertos, orange blossom, bread, Mexican bread, holiday bread, sweet bread, orange blossom honey

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