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Homemade Pan de Muerto with Easy Orange Blossom Glaze

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This homemade pan de muerto with orange blossom glaze is a soft, slightly sweet yeast bread infused with orange blossom water and orange zest, topped with a fragrant glaze. It’s perfect for Día de Muertos celebrations or as a comforting fall treat.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) whole milk, warmed
  • 1/4 cup (60ml) water, warm
  • 1/4 cup (60g) unsalted butter, melted
  • 3 large eggs, room temperature
  • 1 tablespoon orange blossom water
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons orange blossom water
  • 1 tablespoon fresh orange juice
  • Pinch of salt
  • 2 tablespoons melted butter (for decoration)
  • 2 tablespoons granulated sugar (for decoration)
  • 1/2 teaspoon orange zest (for decoration)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk, warm water, and 1 tablespoon of sugar. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
  2. Mix the dough: In a stand mixer bowl, whisk together flour, remaining sugar, and salt. Add melted butter, eggs, orange blossom water, vanilla, orange zest, and yeast mixture. Mix on low with dough hook until shaggy, then knead on medium for 6-8 minutes until smooth and slightly sticky.
  3. First rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.
  4. Shape the loaves: Punch down dough, divide into two equal pieces. From each piece, cut off 1/4 for decorations. Shape the larger portion into a round loaf on a baking sheet. Divide the small piece into 4 balls, roll into ropes, and place in an X shape on top. Add a small ball in the center.
  5. Second rise: Cover loaves and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
  6. Bake: Bake for 20-25 minutes until deep golden brown and hollow when tapped. Cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  7. Glaze and decorate: While bread is warm, whisk together powdered sugar, orange blossom water, orange juice, and salt. Drizzle over loaves. If desired, mix granulated sugar with orange zest and sprinkle over wet glaze. Let set for 15 minutes before serving.

Notes

Temperature matters: warm liquids should be bath-water warm (105-110°F). Don’t over-flour your work surface; the dough should be slightly tacky. Glaze while bread is still warm for best absorption. If your kitchen is cold, the first rise may take over 2 hours. Day-old bread makes excellent French toast.

Nutrition

Keywords: pan de muerto, day of the dead bread, orange blossom bread, mexican sweet bread, fall baking, yeast bread

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