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Best Pan De Muerto with Orange Blossom Glaze

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A soft, brioche-like Mexican sweet bread flavored with orange zest and anise, topped with a delicate orange blossom glaze. This recipe captures the authentic taste and texture of traditional Pan de Muerto.

Ingredients

Scale
  • 1 cup warm milk (lukewarm)
  • 2 packets active dry yeast (14g)
  • 1/2 cup granulated sugar (divided)
  • 1/2 cup unsalted butter (softened)
  • 2 large eggs (room temperature)
  • 4 to 4.5 cups all-purpose flour
  • 1 large orange (zested)
  • 1 tsp anise seeds (crushed)
  • 1 tsp salt
  • 2 tbsp orange blossom water
  • 1 cup confectioners’ sugar
  • 2 tbsp additional milk (for brushing)

Instructions

  1. Bloom the yeast: Combine warm milk, 1 tablespoon of sugar, and yeast in a bowl. Let sit for 5-10 minutes until foamy.
  2. Mix wet ingredients: Add softened butter, remaining sugar, eggs, orange zest, and anise seeds to the yeast mixture. Mix until combined.
  3. Add flour: Add salt and 4 cups of flour. Mix until a shaggy dough forms.
  4. Knead the dough: Knead on a floured surface for 8-10 minutes, adding remaining flour if needed, until the dough is soft, slightly tacky, and passes the windowpane test.
  5. First rise: Place dough in an oiled bowl, cover, and let rise in a warm place for 1.5 to 2 hours until doubled.
  6. Shape the loaf: Punch down dough. Divide into two parts (60% for loaf, 40% for decorations). Roll the large part into a ball and place on a parchment-lined baking sheet.
  7. Make decorations: Roll the smaller dough into ropes. Cross two strips over the loaf for the ‘bones’ and wrap smaller strips around the base for ‘tears’. Tuck ends under.
  8. Second rise: Cover and let rise for 45-60 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
  9. Bake: Brush bread with milk. Bake for 25-30 minutes until golden brown and internal temperature reaches 190°F.
  10. Cool and glaze: Cool on a wire rack for 30 minutes. Whisk confectioners’ sugar and orange blossom water to make glaze. Drizzle over cooled bread.

Notes

Do not over-flour the dough; it should be slightly tacky. Ensure milk is lukewarm, not hot, to avoid killing the yeast. The bread is best stored at room temperature in an airtight container for up to 3 days. Do not refrigerate as it dries out the bread. For longer storage, freeze un-glazed bread for up to 3 months.

Nutrition

Keywords: pan de muerto, orange blossom glaze, mexican bread, dia de los muertos, sweet bread, anise bread, brioche bread

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