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Best Homemade Pan de Muerto with Orange Blossom Glaze

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A soft, fragrant Mexican bread for Día de Muertos, enriched with butter and eggs, scented with orange zest and anise, and finished with a floral orange blossom glaze. This recipe guides you through shaping the traditional bone decorations and achieving a pillowy crumb.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (7g) active dry yeast (one packet)
  • ½ cup (120ml) warm milk (about 110°F)
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • Zest of 2 large oranges
  • 2 teaspoons orange blossom water
  • ½ teaspoon anise seed (optional but recommended)
  • 1 teaspoon salt
  • For the glaze: 1 cup (120g) powdered sugar
  • 1 tablespoon orange blossom water
  • 2–3 tablespoons milk or water (as needed)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F) with 1 tablespoon of the sugar and the yeast. Stir gently and let sit for 5-10 minutes until frothy.
  2. Mix the dough: In the bowl of a stand mixer fitted with the dough hook, combine flour, remaining sugar, salt, and anise seed (if using). Add softened butter, eggs, orange zest, orange blossom water, and the yeast mixture. Mix on low speed until a shaggy dough forms, about 2 minutes.
  3. Knead: Increase speed to medium-low and knead for 8-10 minutes until smooth, elastic, and slightly tacky. If too dry, add a tablespoon of milk; if too wet, add a tablespoon of flour. The dough should pass the windowpane test.
  4. First rise: Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot for 1.5 to 2 hours, until doubled in size.
  5. Shape the bread: Punch down dough. Turn out onto a lightly floured surface. Cut off about ¼ of the dough and set aside. Shape the larger piece into a smooth round ball and place on a parchment-lined baking sheet. Divide the reserved dough into 4 equal pieces; roll each into a 6-inch rope. Place two ropes across the top of the round to form a cross, and the other two across the bottom to form another cross. Tuck ends under the loaf gently.
  6. Second rise: Cover shaped loaf loosely with plastic wrap and let rise for 45 minutes to 1 hour, until puffy and almost doubled. Meanwhile, preheat oven to 350°F (175°C).
  7. Bake: Brush loaf gently with an egg wash (1 egg beaten with 1 tablespoon water). Bake for 25-30 minutes, until deep golden brown and loaf sounds hollow when tapped on the bottom. If browning too quickly, tent with foil after 15 minutes.
  8. Cool and glaze: Let bread cool on baking sheet for 10 minutes, then transfer to a cooling rack. While still warm, whisk together powdered sugar, orange blossom water, and enough milk to make a thick but pourable glaze. Drizzle over the top, letting it drip down the sides. Let glaze set for about 15 minutes before serving.

Notes

If your kitchen is cold, let the dough rise in the oven with the light on. Don’t over-flour during shaping. The bone shapes are forgiving—the glaze covers imperfections. Let the bread cool for 10 minutes before glazing to prevent the glaze from melting. For a deeper flavor, let the first rise happen in the refrigerator overnight.

Nutrition

Keywords: Pan de Muerto, Día de Muertos, Mexican bread, orange blossom glaze, traditional bread, holiday bread

Find it online: https://milaspoon.com/best-homemade-pan-de-muerto-with-orange-blossom-glaze/