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The Best Cozy Pan de Muerto with Orange Blossom Glaze

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This pillowy soft Pan de Muerto with a fragrant orange blossom glaze is a comforting, traditional bread perfect for Día de Muertos or cozy fall baking. The tangzhong method ensures a tender crumb that stays fresh for days.

Ingredients

Scale
  • 3 tablespoons bread flour
  • 1/2 cup whole milk
  • 2 1/2 cups bread flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup whole milk, warm (about 110°F)
  • 2 large eggs, room temperature
  • 1 teaspoon orange blossom water
  • 1 tablespoon orange zest
  • 4 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 2 tablespoons orange blossom water
  • 1 tablespoon fresh orange juice
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar mixed with 1 teaspoon orange zest

Instructions

  1. Make the tangzhong: In a small saucepan, whisk together 3 tablespoons bread flour and 1/2 cup whole milk until smooth. Cook over medium heat, stirring constantly, until thickened into a paste (about 2-3 minutes). Remove from heat and let cool to room temperature.
  2. Activate the yeast: In the bowl of a stand mixer, combine warm milk (110°F) and 1 tablespoon of the sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy.
  3. Mix the dough: Add remaining sugar, salt, eggs, orange blossom water, orange zest, and cooled tangzhong to the yeast mixture. Add 2 1/2 cups bread flour. Mix on low with dough hook until shaggy, then knead on medium for 5 minutes until smooth and tacky.
  4. Add the butter: With mixer on medium, add softened butter pieces one at a time, waiting until each is incorporated. Knead for another 2 minutes after last piece is added.
  5. First rise: Transfer dough to a lightly oiled bowl, cover, and let rise in a warm spot until doubled (1 1/2 to 2 hours).
  6. Shape the dough: Punch down dough and divide into two pieces (2/3 for base, 1/3 for decorations). Shape large piece into a smooth round on a parchment-lined baking sheet. Divide small piece into 4 ropes for ‘bones’ and one small knob. Arrange ropes in a cross pattern on top, place knob in center.
  7. Second rise: Cover shaped dough loosely and let rise until puffy (45 minutes to 1 hour).
  8. Bake: Preheat oven to 350°F. Brush risen dough with melted butter. Bake for 25-30 minutes, rotating halfway, until deep golden brown and hollow when tapped.
  9. Cool completely: Transfer to a cooling rack and let cool completely (about 1 hour).
  10. Glaze and finish: Whisk together powdered sugar, orange blossom water, orange juice, and salt until smooth. Drizzle over cooled bread and sprinkle with orange sugar immediately. Let set for 15-20 minutes before slicing.

Notes

Don’t skip the tangzhong—it keeps the bread moist for days. Use a thermometer for milk temperature (110°F). Wet hands when shaping to avoid adding extra flour. The bread is best served the day it’s made, but flavors develop overnight. Store in an airtight container at room temperature for up to 3 days; freeze unglazed loaf for up to 2 months.

Nutrition

Keywords: Pan de Muerto, orange blossom, Día de Muertos, Mexican bread, tangzhong, fall baking, holiday bread

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