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Perfect Orange Blossom Pan de Muerto Bread: Easy Homemade Recipe

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This Perfect Orange Blossom Pan de Muerto Bread is a tender, aromatic loaf with floral notes from real orange blossom water. It’s the result of years of testing to achieve a soft, pillowy texture and authentic flavor, perfect for Día de Muertos or any special occasion.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 tablespoons orange blossom water
  • Zest of 1 large orange
  • ½ cup (120ml) whole milk, warm (about 110°F)
  • 1 teaspoon salt
  • For the glaze: 2 tablespoons melted butter
  • For the glaze: ¼ cup (50g) granulated sugar

Instructions

  1. Proof the yeast: In a small bowl, combine warm milk, 1 tablespoon sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy.
  2. Cream the butter and sugar: In a large mixing bowl, beat softened butter and remaining sugar together until light and fluffy, about 3 minutes.
  3. Add the eggs and flavorings: Beat in eggs one at a time, scraping down sides. Mix in orange blossom water and orange zest. The dough may look curdled.
  4. Combine dry ingredients: In a separate bowl, whisk together flour and salt. Add to wet mixture in two batches, alternating with proofed yeast mixture. Mix on low until a shaggy dough forms.
  5. Knead the dough: Use a dough hook on medium-low speed for 8-10 minutes, or knead by hand for 10-12 minutes, until smooth, elastic, and slightly tacky. Pass the windowpane test.
  6. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
  7. Shape the dough: Punch down dough. Divide into two pieces: ⅔ for the base, ⅓ for decorations.
  8. Form the base: Shape the large piece into a smooth round ball and place on a parchment-lined baking sheet.
  9. Make bone shapes: Divide the smaller piece into 4 equal parts. Roll each into a 6-inch rope. Roll two smaller ropes for knuckles. Place one rope across the top of the base, pressing ends into sides. Place another rope perpendicular to form a cross. Repeat on the other side. Add knuckle pieces at ends.
  10. Second rise: Cover shaped loaf loosely and let rise for 45 minutes to 1 hour until puffed.
  11. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped. Tent with foil after 15 minutes if browning too fast.
  12. Glaze while warm: Brush baked bread with melted butter and sprinkle with granulated sugar. Cool on baking sheet for 10 minutes, then transfer to a cooling rack.

Notes

Don’t skip the second rise; it ensures a light texture. Use a thermometer to keep milk at 110°F. For the windowpane test, stretch a small piece of dough thin enough to see light through without tearing. If dough is sticky, avoid adding too much flour; use a bench scraper. For best results, weigh flour with a scale.

Nutrition

Keywords: Pan de Muerto, orange blossom bread, Día de Muertos bread, Mexican sweet bread, homemade bread, orange blossom water bread

Find it online: https://sofiaspice.com/perfect-orange-blossom-pan-de-muerto-bread-easy-homemade-recipe/