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Cozy Pan de Muerto with Orange Blossom Glaze

Cozy Pan de Muerto with Orange Blossom Glaze - featured image
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This soft, pillowy Pan de Muerto is enriched with butter and eggs, scented with orange blossom water, and topped with a delicate floral glaze. It’s the perfect cozy bread for Día de Muertos or any chilly evening.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ½ cup (120ml) warm milk (about 110°F)
  • ½ cup (100g) granulated sugar, divided
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 tablespoons orange zest (from about 2 oranges)
  • 1 teaspoon vanilla extract
  • 1 teaspoon fine sea salt
  • 1 tablespoon orange blossom water
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tablespoons orange blossom water (for glaze)
  • 2–3 tablespoons fresh orange juice (for glaze)
  • 1 teaspoon orange zest (for garnish)
  • 2 tablespoons unsalted butter, melted (optional, for richer glaze)
  • 1 egg beaten with 1 tablespoon water (for egg wash)
  • Sanding sugar (optional, for finishing)

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm milk (110°F), 1 tablespoon of the sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix the dough: Add remaining sugar, softened butter, eggs, orange zest, vanilla extract, orange blossom water, and salt to the yeast mixture. Stir gently. Add flour one cup at a time, mixing on low with the dough hook. Once all flour is incorporated, knead on medium speed for 8-10 minutes until smooth and elastic.
  3. First rise: Shape dough into a smooth ball and place in a lightly greased bowl, turning once to coat. Cover and let rise in a warm, draft-free spot until doubled in size, about 1-1.5 hours.
  4. Shape the loaves: Punch down dough and turn onto a lightly floured surface. Divide into two equal pieces. From one piece, pinch off about ¼ cup of dough for decorative ‘bones.’ Shape the larger piece into a smooth round ball and place on a parchment-lined baking sheet. Repeat with second piece. Divide reserved dough into 6-8 small pieces, roll each into a 4-5 inch rope, and press onto the tops of the loaves in a cross or spoke pattern.
  5. Second rise: Cover shaped loaves loosely and let rise until puffy and almost doubled, about 45-60 minutes.
  6. Preheat and bake: About 20 minutes before second rise is done, preheat oven to 350°F (175°C). Brush risen loaves gently with egg wash. Bake for 25-30 minutes, rotating pans halfway, until deep golden brown and hollow when tapped. Internal temperature should reach about 190°F.
  7. Glaze while warm: Let bread cool on pan for 10 minutes. Whisk together powdered sugar, 2 tablespoons orange blossom water, and enough orange juice to reach a thick but pourable consistency. Drizzle over warm loaves. Sprinkle with remaining orange zest and sanding sugar if desired.
  8. Cool completely: Transfer glazed loaves to a wire rack to cool completely before serving.

Notes

Temperature is key: milk should be 110°F, eggs and butter at room temperature. Don’t over-flour the surface when shaping. The glaze should be thick but pourable; adjust with orange juice or powdered sugar as needed. For best flavor, use high-quality orange blossom water (like Cortas). The bread keeps 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, Mexican sweet bread, soft bread, holiday bread

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