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Soft and Sweet Pan de Muerto for Day of the Dead

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This soft, brioche-like pan de muerto is perfumed with orange blossom water and topped with a buttery orange-sugar glaze. It’s the perfect bread for Día de Muertos altars or any fall gathering.

Ingredients

Scale
  • 3 cups (360g) bread flour
  • 1 cup (120g) all-purpose flour
  • 2 ¼ teaspoons (7g) active dry yeast
  • ½ cup (120ml) warm milk (about 110°F)
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 egg yolks, room temperature
  • 2 tablespoons orange blossom water
  • 1 tablespoon orange zest (from about 2 oranges)
  • 1 teaspoon salt
  • For the topping: ¼ cup (50g) granulated sugar mixed with 1 teaspoon orange zest
  • For the glaze: ¼ cup (57g) melted butter mixed with 1 tablespoon orange blossom water

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F) with 1 tablespoon of the sugar and the yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Build the dough: In the bowl of a stand mixer, whisk together bread flour, all-purpose flour, remaining sugar, salt, and orange zest. Make a well in the center. Add yeast mixture, orange blossom water, eggs, and egg yolks. Mix on low speed with dough hook until a shaggy dough forms, about 2 minutes.
  3. Add the butter: With mixer running on low, add softened butter one tablespoon at a time, about 5 minutes total. Mix until dough is smooth and silky and cleans the sides of the bowl. If still sticky after 8 minutes, add flour one tablespoon at a time.
  4. First rise: Transfer dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 1 ½ to 2 hours.
  5. Shape the loaves: Punch down dough gently. Turn out onto a lightly floured surface. Divide into two equal pieces for two small loaves, or keep whole for one large loaf. For each loaf, cut off a small piece (golf ball size) and set aside. Shape main piece into a round ball by tucking edges under and rotating on counter until smooth.
  6. Make bone decorations: Divide reserved dough into 4-6 small pieces. Roll each into a 4-inch rope. Place two ropes across top of each loaf in an X shape. Add smaller balls where ropes meet in center.
  7. Second rise: Place shaped loaves on a parchment-lined baking sheet, leaving at least 3 inches between them. Cover loosely with plastic wrap and let rise for 45-60 minutes until puffy and almost doubled.
  8. Bake: Preheat oven to 350°F (175°C) during last 20 minutes of second rise. Brush loaves with egg wash (1 egg beaten with 1 tablespoon water). Bake for 25-30 minutes, rotating pan halfway through, until deep golden brown and hollow when tapped. Internal temperature should reach 190°F (88°C).
  9. Glaze and sugar: While bread is still warm, brush generously with melted butter and orange blossom water mixture. Immediately sprinkle orange-sugar mixture over top. Let cool completely on a wire rack before serving, about 1 hour.

Notes

If you can’t find orange blossom water, use 1 teaspoon vanilla extract plus 1 tablespoon fresh orange juice. For a dairy-free version, use plant-based butter and oat milk. The bread can be frozen for up to 3 months. To reheat, wrap in foil and warm in a 300°F oven for 10-12 minutes.

Nutrition

Keywords: pan de muerto, Day of the Dead bread, Mexican sweet bread, orange blossom bread, Día de Muertos recipe

Find it online: https://cookluma.com/soft-and-sweet-pan-de-muerto-for-day-of-the-dead/