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Easy Homemade Pan de Muerto Recipe with Orange Glaze

Easy Homemade Pan de Muerto Recipe with Orange Glaze - featured image
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This soft, pillowy Pan de Muerto with a fragrant orange blossom glaze is the perfect bread for Día de Muertos. It’s a comforting, easy-to-follow recipe that honors tradition with simple ingredients and a tender, flavorful crumb.

Ingredients

Scale
  • 3 tablespoons bread flour
  • 1/2 cup water
  • 3 1/2 cups bread flour (plus more for dusting)
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 teaspoon salt
  • 1 teaspoon anise seed (lightly crushed)
  • Zest of 2 oranges
  • 1/2 cup whole milk, warm (about 110°F)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted
  • 2 tablespoons orange blossom water
  • 1 tablespoon fresh orange juice
  • Zest of 1 orange
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons granulated sugar (for sprinkling)
  • Optional: a few drops of orange food coloring

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together 3 tablespoons bread flour and 1/2 cup water until smooth. Cook over medium heat, stirring constantly, until thickened into a paste (about 2-3 minutes). Remove from heat and let cool to room temperature.
  2. Bloom the Yeast: In the bowl of a stand mixer, combine warm milk (about 110°F), 1 tablespoon of the sugar, and the yeast. Stir and let sit for 5-10 minutes until foamy.
  3. Mix the Dough: Add remaining sugar, salt, crushed anise seed, orange zest, eggs, vanilla, cooled tangzhong, and 2 cups bread flour to the yeast mixture. Mix on low speed with dough hook until combined. Add softened butter, then gradually add remaining 1 1/2 cups flour, 1/2 cup at a time. Mix on medium-low for 8-10 minutes until dough is soft, smooth, and slightly tacky.
  4. First Rise: Transfer dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot for 1 1/2 to 2 hours until doubled in size.
  5. Shape the Bread: Punch down dough and turn onto a lightly floured surface. Divide into two pieces: 2/3 for the base, 1/3 for decorations. Shape the large piece into a round ball and place on a parchment-lined baking sheet. Divide the small piece into four equal parts. Roll three into 6-inch ropes, shape like bones, and place across the top of the loaf. Roll the fourth into a small ball for the top center ‘skull’ and press gently into the center.
  6. Second Rise: Cover shaped loaf loosely with plastic wrap and let rise for 45 minutes to 1 hour until puffy and almost doubled.
  7. Bake: Preheat oven to 350°F (175°C). Brush risen loaf with egg wash, being careful not to deflate. Sprinkle generously with 2 tablespoons granulated sugar. Bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped. Tent with foil if browning too fast.
  8. Glaze: While bread bakes, whisk together powdered sugar, orange blossom water, orange juice, and orange zest until smooth. As soon as bread comes out of the oven, brush generously with glaze while still warm. Let cool on baking sheet for 10 minutes, then transfer to a cooling rack.

Notes

The anise seed is non-negotiable for authentic flavor; crush lightly to release oils. Orange blossom water can be substituted with 2 tablespoons fresh orange juice plus 1/2 teaspoon orange extract. For best results, brush glaze on bread within 5 minutes of baking while still warm. Do not refrigerate; store at room temperature for 3-4 days or freeze for up to 2 months.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, orange glaze, Mexican bread, Día de Muertos, homemade bread, anise bread, orange blossom

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