Print

Cozy Pan de Muerto with Orange Blossom Glaze: Easy Homemade Recipe

Pan de Muerto with Orange Blossom Glaze - featured image
Print Recipe

A soft, pillowy sweet bread infused with orange zest and orange blossom water, topped with a fragrant orange blossom glaze. This simplified version of the traditional Mexican Dia de los Muertos bread is perfect for any cozy occasion.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ teaspoons (7g) active dry yeast (one packet)
  • ½ cup (120ml) warm milk (110°F)
  • ½ cup (100g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 tablespoons orange zest (from about 2 oranges)
  • 2 tablespoons orange blossom water
  • 1 teaspoon fine sea salt
  • For the glaze: 1 cup (120g) powdered sugar, 1 tablespoon orange blossom water, 2-3 tablespoons milk
  • For decoration: orange slices (optional), cinnamon sugar (optional)

Instructions

  1. Proof the yeast: In a small bowl, combine warm milk (110°F) with 1 tablespoon of the sugar and the active dry yeast. Stir gently and let sit for 5-10 minutes until frothy.
  2. Mix dry ingredients: In a large mixing bowl, whisk together flour, remaining sugar, and salt. Make a well in the center.
  3. Combine wet ingredients: In a separate bowl, whisk together proofed yeast mixture, softened butter, eggs, orange zest, and orange blossom water.
  4. Form the dough: Pour wet ingredients into the well of dry ingredients. Stir until a shaggy dough forms. Knead with a stand mixer on medium-low for 6-8 minutes, or by hand on a lightly floured surface for 10-12 minutes, until smooth and elastic.
  5. First rise: Place dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a towel and let rise in a warm, draft-free spot until doubled in size, about 1-2 hours.
  6. Shape the dough: Punch down dough. Divide into two pieces: two-thirds for the base, one-third for decorations. Shape the larger piece into a round loaf on a parchment-lined baking sheet. Roll the smaller piece into ropes to form ‘bones’ and a ‘skull’ on top.
  7. Second rise: Cover shaped loaf loosely with a towel and let rise until puffy, about 45 minutes to 1 hour.
  8. Preheat and bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and hollow-sounding when tapped. Tent with foil after 15 minutes if browning too quickly.
  9. Make the glaze: While bread bakes, whisk together powdered sugar, orange blossom water, and milk until smooth and pourable.
  10. Glaze and serve: Let bread cool on a wire rack for 10 minutes. Brush glaze generously over the warm bread. Cool completely before slicing.

Notes

If you can’t find orange blossom water, substitute with vanilla extract and extra orange zest. For a dairy-free version, use melted coconut oil and oat milk. The dough can be refrigerated overnight after the first rise for enhanced flavor. Glaze while warm (not hot) for best absorption.

Nutrition

Keywords: Pan de Muerto, orange blossom, Dia de los Muertos, sweet bread, Mexican bread, orange glaze, fall baking, holiday bread

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