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Traditional Pan de Muerto with Orange Glaze

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A soft, slightly sweet bread traditionally made for Día de los Muertos, topped with a fragrant orange blossom glaze. This forgiving recipe honors tradition while inviting creativity and connection.

Ingredients

Scale
  • 4 cups all-purpose flour (500 grams), plus extra for dusting
  • 1/2 cup granulated sugar (100 grams)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/2 cup whole milk (120 ml), warmed to about 110°F
  • 1/4 cup unsalted butter (57 grams), softened
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup powdered sugar (120 grams), sifted
  • 2 tablespoons orange blossom water
  • 1 tablespoon fresh orange juice
  • 1 tablespoon melted butter
  • Orange zest for garnish (optional)
  • Additional sugar for sprinkling
  • Extra flour for shaping

Instructions

  1. Bloom the yeast: In a large mixing bowl, combine warm milk (110°F) with 1 tablespoon of sugar and the yeast. Let sit for 5-10 minutes until foamy.
  2. Mix wet ingredients: Add softened butter, remaining sugar, eggs, vanilla extract, orange zest, and salt to the yeast mixture. Stir until butter is mostly broken up (mixture may look curdled).
  3. Add flour: Add flour and cinnamon (if using) one cup at a time, stirring with a wooden spoon. Switch to hands after the third cup. Dough should be slightly sticky but not wet; adjust with flour or milk as needed.
  4. Knead dough: Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and springy (like an earlobe). Alternatively, use a stand mixer with dough hook on medium-low for 6 minutes.
  5. First rise: Shape dough into a smooth ball, place in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
  6. Punch and shape: Gently punch down dough. Cut off about one-third and set aside for decorations. Shape the larger piece into a round loaf and place on a parchment-lined baking sheet.
  7. Make decorations: Divide reserved dough into 4 equal pieces. Roll each into a 6-inch rope, then shape into bones (thinner center, indented ends). Place two bones in an X across the loaf, and the other two parallel on each side. Press a small dough ball in the center.
  8. Second rise: Cover shaped loaf and let rise for 45 minutes to 1 hour until puffed but not doubled.
  9. Bake: Preheat oven to 350°F (175°C) during the last 20 minutes of second rise. Bake for 25-30 minutes, rotating halfway, until deep golden brown and internal temperature reaches 190°F (88°C). Tent with foil if browning too fast.
  10. Cool slightly: Let bread cool on baking sheet for 10 minutes, then transfer to a cooling rack. Cool for at least 20 more minutes before glazing.
  11. Make and apply glaze: Whisk together powdered sugar, orange blossom water, orange juice, and melted butter until smooth. Drizzle over warm bread, letting it drip down sides. Sprinkle with extra sugar and orange zest. Let set for 15 minutes before slicing.

Notes

Temperature is key: milk should be 110°F, eggs room temperature. Don’t skip the second rise for light texture. Glaze when bread is warm, not hot or cold. Bread freezes well (unglazed) for up to 3 months. For gluten-free, use a 1:1 gluten-free blend with xanthan gum. For dairy-free, use oat milk and vegan butter.

Nutrition

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

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