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Traditional Pan de Muerto with Orange Blossom Glaze

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This traditional Pan de Muerto with Orange Blossom Glaze is a soft, brioche-like bread enriched with eggs and butter, scented with orange blossom water and fresh orange zest. It’s a meaningful Día de los Muertos tradition that connects you to a beautiful cultural celebration.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (one packet) active dry yeast
  • ½ cup (120ml) whole milk, warmed to 110°F
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, at room temperature
  • Zest from 2 large oranges
  • 2 tablespoons orange blossom water
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup sesame seeds
  • 1 egg, beaten with 1 tablespoon water (for egg wash)
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tablespoons orange blossom water (for glaze)
  • 2–3 tablespoons fresh orange juice
  • Pinch of salt (for glaze)

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm milk (110°F) with 1 tablespoon of the sugar. Sprinkle yeast over the top and let sit for 5-7 minutes until foamy.
  2. Build the dough: Add remaining sugar, softened butter, eggs, orange zest, orange blossom water, vanilla, and salt to the yeast mixture. Add flour one cup at a time, mixing on low with the dough hook. Once incorporated, increase speed to medium and knead for 8-10 minutes until smooth, elastic, and passes the windowpane test.
  3. First rise: Shape dough into a ball, place in a lightly greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1-1.5 hours.
  4. Shape the dough: Punch down dough and turn onto a lightly floured surface. Cut off about one-quarter of the dough and set aside. Shape the larger piece into a smooth round ball and place on a parchment-lined baking sheet. Divide reserved dough into four equal pieces, roll each into a 6-inch rope. Place two ropes across the top of the loaf to form a cross, and use the other two to create small round balls for the top knot.
  5. Second rise: Cover shaped loaf loosely with plastic wrap and let rise until puffy, about 45 minutes.
  6. Bake: Preheat oven to 350°F (175°C). Brush loaf gently with egg wash, sprinkle sesame seeds generously over the top. Bake for 30-35 minutes, rotating halfway through, until deep golden brown and hollow when tapped. Tent with foil after 20 minutes if browning too quickly.
  7. Glaze: While bread bakes, whisk together powdered sugar, orange blossom water, orange juice, and salt until smooth. Let bread cool on pan for 10 minutes, then transfer to a cooling rack. While still warm, drizzle glaze generously over the top. Let set for at least 15 minutes before serving.

Notes

Temperature is everything—use a thermometer for milk. Don’t skip the windowpane test. Decorations should look rustic. Glaze while warm, not hot. For best results, use real orange blossom water (Cortas or Mymouné brand). The flavor improves on day two.

Nutrition

Keywords: pan de muerto, day of the dead bread, orange blossom bread, mexican sweet bread, dia de los muertos recipe, traditional mexican bread, holiday bread

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