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Best Pan de Muerto with Orange Blossom Glaze

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This pillowy, brioche-like pan de muerto is soaked in a fragrant orange blossom glaze, making it incredibly moist and flavorful. It’s the bread that turns skeptics into believers, perfect for Dia de los Muertos or any fall gathering.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (one packet) active dry yeast
  • ½ cup (120ml) whole milk, warmed to 110°F
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs + 1 yolk, room temperature
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 cups (240g) powdered sugar, sifted
  • 3 tablespoons orange blossom water
  • 2 tablespoons fresh orange juice
  • 1 teaspoon orange zest (for glaze)
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Sanding sugar or coarse sugar (optional)

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. Mix the dough: In a stand mixer bowl, whisk together flour, remaining sugar, salt, and orange zest. Add softened butter, eggs, egg yolk, vanilla extract, and foamy yeast mixture. Use dough hook on low speed for 2 minutes, then medium speed for 8-10 minutes until smooth and elastic.
  3. First proof: Lightly oil a large bowl, place dough inside, turning to coat. Cover with plastic wrap and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
  4. Shape the main loaf: Punch down dough, transfer to floured surface. Cut off ⅓ of dough for decorations. Shape remaining dough into a smooth round ball, place on parchment-lined baking sheet, and flatten slightly into a dome.
  5. Make bone decorations: Divide reserved dough into 4 equal pieces. Roll each into an 8-inch rope. Cut each rope into 6-inch and 2-inch pieces. Roll longer piece into a log, make two small slits on each end for knobs. Place two bones across loaf to form an X, two more to form a cross. Press gently to stick.
  6. Second proof: Cover shaped loaf loosely with plastic wrap and let rise for 45-60 minutes until puffy. Preheat oven to 350°F (175°C).
  7. Egg wash and bake: Beat egg with 1 tablespoon water. Gently brush entire surface of bread. Bake for 25-30 minutes, rotating halfway, until deep golden brown and hollow when tapped.
  8. Glaze and finish: Let bread cool on baking sheet for 10 minutes, then transfer to cooling rack. Whisk together powdered sugar, orange blossom water, orange juice, and orange zest until smooth. Drizzle generously over warm bread. Sprinkle with sanding sugar and extra zest if desired. Let glaze set for at least 20 minutes before serving.

Notes

Don’t skip the orange zest—it’s where the flavor lives. Glaze while warm, not hot, for best absorption. If your kitchen is cold, use the oven with the light on for proofing. The bread tastes even better on day two as the glaze soaks in.

Nutrition

Keywords: pan de muerto, day of the dead bread, orange blossom glaze, mexican bread, brioche, fall baking, dia de los muertos

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