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Wholesome Pan de Muerto with Orange Blossom Glaze

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A healthier take on the traditional Mexican Day of the Dead bread, made with white whole wheat flour and a fragrant orange blossom glaze. This tender, aromatic loaf honors tradition while being approachable enough for any day.

Ingredients

Scale
  • 3 ½ cups (440g) white whole wheat flour
  • ½ cup (100g) granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup (120ml) whole milk, warmed
  • 3 large eggs, room temperature
  • ¼ cup (60g) unsalted butter, softened
  • Zest of 2 large oranges
  • 1 tsp vanilla extract
  • 1 tsp anise seed, lightly crushed
  • ½ tsp salt
  • 1 ½ cups (180g) powdered sugar
  • 2–3 tbsp orange blossom water
  • 1 tbsp fresh orange juice
  • Zest of 1 orange, for garnish
  • 2 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar mixed with 1 tsp orange zest

Instructions

  1. Bloom the yeast: In the bowl of your stand mixer, combine the warm milk with 1 tablespoon of the sugar. Sprinkle the yeast over the top and let it sit for 5 minutes until foamy.
  2. Build the dough: Add the remaining sugar, eggs, softened butter, orange zest, vanilla, crushed anise seed, and salt. Mix on low with the paddle attachment until combined. Switch to the dough hook and add the flour one cup at a time, mixing on low until a shaggy dough forms.
  3. Knead: Increase speed to medium-low and knead until the dough is smooth and elastic, about 8-10 minutes. It should pull away from the sides of the bowl but still feel slightly tacky. The dough should pass the windowpane test.
  4. First rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm spot (75-80°F) until doubled in size, about 1-1.5 hours.
  5. Shape the loaves: Punch down the dough and divide it into two equal pieces. Set one piece aside. Divide the other piece into three parts: one large piece (about 60% of the dough) for the base, and two smaller pieces for the bone decorations. Shape the large piece into a smooth round and place it on your prepared baking sheet. Roll the smaller pieces into ropes about 8 inches long, then cut each rope into 2-inch pieces. Roll each piece into a small ball, then shape into elongated ‘bones’ by rolli…
  6. Second rise: Cover the shaped loaves loosely with plastic wrap and let them rise until puffy and nearly doubled, about 45 minutes.
  7. Bake: Preheat your oven to 350°F. Bake the loaves for 25-30 minutes, rotating the pan halfway through. The bread should be deep golden brown and sound hollow when tapped on the bottom. Internal temperature should reach 190°F.
  8. Glaze and finish: Let the loaves cool on the pan for 5 minutes, then transfer to a cooling rack. While still warm, brush the tops with melted butter. In a small bowl, whisk together the powdered sugar, orange blossom water, and fresh orange juice until smooth. Drizzle the glaze over the warm loaves. Sprinkle with the orange-scented sugar and extra zest.

Notes

Don’t skip the anise seed—it gives the bread its distinctive flavor. Glaze when the bread is warm to the touch (about 10 minutes after baking) for best results. Overproofing can cause the bread to become flat and dense. The dough can be frozen after the first rise for up to 3 months.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, orange blossom glaze, whole wheat bread, Mexican sweet bread, Dia de los Muertos recipe

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