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The Best Pan de Muerto with Orange Blossom Glaze

Pan de Muerto with Orange Blossom Glaze - featured image
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This Guest-Favorite Pan de Muerto with Orange Blossom Glaze is a soft, pillowy bread with a delicate floral aroma and a shiny, crackly glaze. Perfect for Día de Muertos gatherings, it’s a showstopper that tastes even better than it looks.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/2 cup (120ml) whole milk, warmed to 110°F
  • 4 large eggs, room temperature
  • 1/2 cup (113g) unsalted butter, softened
  • 1 teaspoon salt
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange blossom water
  • 1 1/2 cups (180g) powdered sugar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon orange blossom water
  • Pinch of salt
  • Additional orange zest for decoration
  • Coarse sugar or sanding sugar (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine the warmed milk (110°F) with 1 tablespoon of the sugar and the yeast. Stir gently and let it sit for 5-7 minutes until foamy.
  2. Mix the dry ingredients: In the bowl of a stand mixer, whisk together the flour, remaining sugar, salt, and orange zest.
  3. Combine wet ingredients: In a separate bowl, whisk the eggs, vanilla extract, and orange blossom water together until smooth and slightly frothy.
  4. Bring it together: With the dough hook attached, add the yeast mixture and the egg mixture to the dry ingredients. Mix on low speed for about 2 minutes until a shaggy dough forms.
  5. Add the butter: With the mixer running on low, add the softened butter one tablespoon at a time, allowing each piece to incorporate before adding the next. Continue until the dough becomes smooth and glossy, about 8-10 minutes.
  6. Knead until smooth: Increase speed to medium and knead for 5-7 minutes. The dough should be soft, slightly sticky, and pass the windowpane test.
  7. First rise: Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel. Let it rise in a warm spot for 1.5-2 hours, until doubled in size.
  8. Shape the dough: Punch down the dough gently. Turn it out onto a lightly floured surface. Divide into two pieces: one large piece (about 2/3) for the base, and one smaller piece (1/3) for the bone decorations.
  9. Form the base: Shape the large piece into a smooth round ball. Place it on a parchment-lined baking sheet, about 6 inches wide and 2 inches tall.
  10. Make the bones: Divide the smaller piece into 4 equal parts. Roll each into a rope about 6 inches long, then into a thinner rope about 3/8 inch thick. Cut each rope into two long pieces (about 2.5 inches) for the main bones and two shorter pieces (about 1 inch) for the knobs.
  11. Assemble the decorations: Place two long ropes across the top of the dough round in a cross pattern, pressing gently to adhere. Place the shorter pieces at the four points where the ropes meet the edge of the bread.
  12. Second rise: Cover loosely with plastic wrap and let rise again for 45-60 minutes until puffy and almost doubled.
  13. Preheat and egg wash: About 20 minutes before baking, preheat oven to 350°F (175°C). Whisk one egg with a tablespoon of water and gently brush over the entire surface of the bread.
  14. Bake: Place the baking sheet in the center of the oven. Bake for 25-30 minutes, rotating halfway through, until deep golden brown and hollow when tapped. Internal temperature should reach 190°F (88°C).
  15. Cool completely: Transfer the bread to a wire rack and let it cool for at least 1 hour before glazing.
  16. Make the glaze: In a medium bowl, whisk together the powdered sugar, fresh orange juice, orange blossom water, and salt until smooth. It should be thick but pourable.
  17. Glaze and decorate: Place the cooled bread on a rack over a baking sheet. Pour the glaze over the top, letting it cascade down the sides. While still wet, sprinkle with extra orange zest and coarse sugar if using.
  18. Let the glaze set: Allow the glaze to firm up for about 30 minutes before serving.

Notes

Temperature is key: milk should be 110°F to activate yeast. The dough is sticky; use wet hands to handle it. Rise times vary by kitchen temperature—trust the dough, not the clock. Cool bread completely before glazing to prevent a soggy crust. The bread tastes even better on day two as the orange blossom flavor mellows.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, orange blossom, Mexican sweet bread, Día de Muertos, holiday bread, brioche-style bread

Find it online: https://tablemira.com/the-best-pan-de-muerto-with-orange-blossom-glaze/