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Traditional Pan de Muerto with Orange Blossom Glaze

Traditional Pan de Muerto with Orange Blossom Glaze - featured image
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This soft, fragrant Pan de Muerto features a tender brioche-like crumb and a double dose of orange blossom in both the dough and glaze. It’s a traditional Día de Muertos bread that’s perfect for ofrendas or a cozy fall brunch.

Ingredients

Scale
  • 1/4 cup warm water (about 110°F)
  • 1 tablespoon active dry yeast
  • 1 teaspoon granulated sugar
  • 1/4 cup all-purpose flour
  • 4 cups all-purpose flour (plus more for dusting)
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon orange zest (from about 2 oranges)
  • 3 large eggs, room temperature
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/4 cup orange blossom water
  • 1/4 cup warm milk (whole milk preferred)
  • 1 cup powdered sugar, sifted
  • 2 tablespoons orange blossom water
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest
  • 2 tablespoons melted butter (for brushing)
  • 1 tablespoon granulated sugar (mixed with a pinch of cinnamon for sprinkling)

Instructions

  1. Make the sponge: In a small bowl, combine warm water, active dry yeast, and 1 teaspoon sugar. Let sit 5-10 minutes until frothy. Stir in 1/4 cup flour until smooth. Cover and rest 10 minutes.
  2. Mix the dough: In a stand mixer bowl, whisk together 4 cups flour, 1/2 cup sugar, salt, and orange zest. Make a well and add eggs, softened butter, orange blossom water, warm milk, and the sponge mixture. Mix on low with dough hook until shaggy, about 2 minutes.
  3. Knead the dough: Increase speed to medium-low and knead 8-10 minutes until smooth and elastic. Dough should be soft and slightly sticky. Perform windowpane test.
  4. First rise: Lightly grease a large bowl. Place dough in bowl, turning to coat. Cover with plastic wrap and towel. Let rise in warm spot until doubled, 1.5 to 2 hours.
  5. Shape the dough: Punch down dough. Turn onto floured surface. Divide into two pieces: 2/3 for base, 1/3 for decorations. Shape large piece into a smooth round on parchment-lined baking sheet. From smaller piece, roll four ‘bones’ (1/2-inch thick, 6 inches long) and one small ball. Place bones in cross pattern on top of loaf, press ends into sides. Place small ball in center where bones cross.
  6. Second rise: Cover shaped loaf loosely. Let rise until puffy, 45 minutes to 1 hour. Preheat oven to 350°F (175°C) during last 15 minutes.
  7. Bake: Brush risen loaf with melted butter. Bake 25-30 minutes, rotating halfway, until deep golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly. Cool on baking sheet 5 minutes, then transfer to rack.
  8. Make and apply glaze: While bread is warm, whisk together sifted powdered sugar, orange blossom water, orange juice, and orange zest until smooth. Brush generously over warm bread. Sprinkle with cinnamon sugar if desired. Let glaze set 10 minutes before serving.

Notes

Temperature is key: liquids should be warm (110°F) but not hot. Don’t skip the sponge step—it enhances flavor and rise. Sticky dough is normal; resist adding too much flour. Glaze while bread is still warm for best absorption. Bread can be stored at room temperature for up to 3 days or frozen for 2 months.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, orange blossom bread, Mexican sweet bread, traditional bread, Día de Muertos recipe

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