Print

Quick Pan de Muerto with Orange Blossom Glaze

quick pan de muerto with orange blossom glaze - featured image
Print Recipe

A quick and easy version of the traditional Mexican Day of the Dead bread, made with orange blossom water and a sweet glaze. This recipe honors the tradition but cuts the time down to under two hours, making it perfect for busy weeknights.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 2 ¼ teaspoons (one packet) active dry yeast
  • ½ cup (120ml) warm milk (about 110°F)
  • ⅓ cup (65g) granulated sugar
  • 4 tablespoons (56g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tablespoon orange zest (from about 1 large orange)
  • 1 tablespoon orange blossom water
  • ½ teaspoon fine sea salt
  • 1 cup (120g) powdered sugar
  • 2 tablespoons orange blossom water (for glaze)
  • 1 tablespoon fresh orange juice
  • Pinch of salt (for glaze)
  • ¼ cup extra granulated sugar (for decoration, optional)
  • Orange zest for garnish (optional)

Instructions

  1. Activate the yeast: Warm ½ cup milk to about 110°F. Pour into a mixing bowl, add 1 tablespoon of the sugar and all the yeast. Stir gently and let sit for 5 minutes until foamy.
  2. Mix the dough: To the foamy yeast, add remaining sugar, softened butter, eggs, orange zest, 1 tablespoon orange blossom water, and salt. Stir until combined. Add flour one cup at a time, stirring until a shaggy dough forms.
  3. Knead: Knead with a stand mixer on medium-low for 8 minutes, or by hand on a lightly floured surface for 10-12 minutes, until smooth and elastic (passes windowpane test).
  4. First rise: Place dough in a lightly greased bowl, cover with a towel, and let rise in a warm spot for 30-40 minutes until doubled.
  5. Shape the bread: Punch down dough. Divide into two pieces: two-thirds for the base, one-third for decorations. Shape the large piece into a round ball on a parchment-lined baking sheet. Divide the small piece into 4-6 parts, roll into ropes, and arrange in a crisscross pattern on top. Optionally add a small ball in the center.
  6. Second rise: Cover shaped loaf and let rise for 20 minutes. Preheat oven to 350°F (175°C).
  7. Bake: Bake on middle rack for 20-25 minutes until golden brown and hollow-sounding when tapped. Tent with foil if browning too fast. Cool on baking sheet for 10 minutes, then transfer to a wire rack.
  8. Make the glaze: While bread is warm, whisk together powdered sugar, 2 tablespoons orange blossom water, orange juice, and a pinch of salt until smooth and pourable.
  9. Glaze and serve: Brush or spoon glaze over warm bread. Sprinkle with extra granulated sugar and orange zest if desired. Serve warm or at room temperature.

Notes

For best results, use room temperature eggs and butter. The glaze should be applied while the bread is warm but not hot. To make ahead, shape the dough and refrigerate overnight; let sit at room temperature for 30 minutes before second rise. For dairy-free, use melted coconut oil and oat milk. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: pan de muerto, day of the dead bread, orange blossom, quick bread, mexican bread, dia de muertos

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