Print

Best Pan de Muerto with Orange Blossom Glaze

pan de muerto - featured image
Print Recipe

A traditional Mexican Day of the Dead bread featuring a soft, yeasty dough infused with orange zest and anise, topped with a delicate orange blossom glaze and decorative bone-shaped dough strips.

Ingredients

Scale
  • 1 cup (240 ml) warm milk (110°F/43°C)
  • 2 ¼ teaspoons active dry yeast
  • ½ cup (100 g) granulated sugar
  • ½ cup (113 g) unsalted butter, softened
  • 2 large eggs (one for dough, one for wash)
  • Zest of 1 medium orange
  • 1 teaspoon anise seeds, lightly crushed
  • 3 ½ to 4 cups (420–480 g) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (120 g) confectioners’ sugar, sifted
  • 1–2 teaspoons orange blossom water
  • 1–2 tablespoons milk (for glaze)
  • White pearl sugar for sprinkling

Instructions

  1. In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. In a large bowl, whisk softened butter, one egg, orange zest, and crushed anise seeds. Add the activated yeast mixture and whisk until combined.
  3. Add salt and 3 ½ cups of flour. Mix until dough pulls away from the sides, adding more flour gradually if needed.
  4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic (passes the windowpane test).
  5. Place dough in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
  6. Punch down dough and divide into three parts: one large round for the loaf, and two smaller pieces for decorations.
  7. Shape the large piece into a ball on a baking sheet. Roll smaller pieces into strips for bones and a small ball for a skull. Arrange decorations on top.
  8. Cover and let rise again for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
  9. Brush loaf with reserved egg wash and sprinkle with white pearl sugar. Bake for 25-30 minutes until golden brown.
  10. Whisk confectioners’ sugar, orange blossom water, and milk to make the glaze. Brush over warm bread and let cool for 10 minutes before slicing.

Notes

Ensure milk is warm but not hot to avoid killing the yeast. Do not add all flour at once as humidity affects absorption. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. Store at room temperature for up to 3 days or freeze for up to 1 month.

Nutrition

Keywords: pan de muerto, day of the dead, mexican bread, orange blossom glaze, yeast bread, holiday baking, traditional recipe

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