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Best Easy Pan de Muerto Recipe With Orange Blossom Glaze

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This Pan de Muerto recipe is pillowy soft, slightly sweet, and perfumed with orange blossom and citrus zest. The glossy orange blossom glaze makes it a memorable treat for Día de Muertos or any gathering.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/2 cup (120ml) warm milk
  • 1/4 cup (60ml) warm water
  • 3 large eggs, room temperature
  • 1/4 cup (60g) unsalted butter, softened
  • 1 tablespoon orange blossom water
  • Zest of 1 orange
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup (120g) powdered sugar
  • 2 tablespoons orange blossom water
  • 1 tablespoon fresh orange juice
  • Pinch of salt
  • 2 tablespoons granulated sugar (for topping)

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 5-10 minutes until foamy.
  2. Mix the dough: In a stand mixer bowl, whisk together flour, remaining sugar, and salt. In a separate bowl, beat eggs lightly, then add orange blossom water, vanilla, and orange zest. Pour yeast mixture and egg mixture into flour. Mix on low speed with dough hook until combined, about 2 minutes.
  3. Add the butter: With mixer on low, add softened butter one tablespoon at a time. Continue mixing for 5-7 minutes until dough is smooth, elastic, and pulls away from the bowl.
  4. First rise: Shape dough into a ball and place in a lightly greased bowl, turning to coat. Cover and let rise in a warm place until doubled, about 1-2 hours.
  5. Shape the bread: Punch down dough. Cut off about 1/4 of the dough and set aside. Shape larger piece into a round loaf on a parchment-lined baking sheet. Divide reserved dough into 4 pieces, roll each into a 6-inch rope, and arrange in a cross pattern on top. Place a small ball of dough in the center.
  6. Second rise: Cover shaped loaf loosely and let rise until puffy and almost doubled, about 45-60 minutes.
  7. Bake: Preheat oven to 350°F (175°C). Bake on middle rack for 25-30 minutes until deep golden brown and hollow when tapped. Tent with foil if browning too quickly.
  8. Cool and glaze: Let bread cool on baking sheet for 10 minutes, then transfer to a wire rack. Cool completely (20-30 minutes). Whisk together glaze ingredients until smooth. Drizzle over cooled bread and sprinkle with orange-scented sugar. Let glaze set for 15 minutes before serving.

Notes

Temperature is crucial for yeast. Use a kitchen thermometer to ensure milk is around 110°F. The dough can be made a day ahead: after first rise, refrigerate overnight. For best results, do not skip the orange blossom water—it’s the soul of this bread. The poke test is reliable: if indentation slowly fills back in, dough is ready.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, orange blossom bread, Mexican sweet bread, holiday bread

Find it online: https://noshbelle.com/best-easy-pan-de-muerto-recipe-with-orange-blossom-glaze/