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Best Homemade Pan de Muerto with Easy Orange Glaze

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This Homemade Pan de Muerto with Orange Blossom Glaze is the real deal—soft, pillowy bread with a delicate citrus perfume, topped with a floral sweet glaze. It’s the kind of bread that makes you look like a hero without being complicated, perfect for Day of the Dead or any fall celebration.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) whole milk, warmed
  • 1/4 cup (60ml) orange juice, freshly squeezed
  • 1 tablespoon orange blossom water
  • 3 large eggs, room temperature
  • 1/3 cup (75g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • 1 cup (120g) powdered sugar
  • 2 tablespoons orange juice, freshly squeezed
  • 1 teaspoon orange blossom water
  • 1 tablespoon melted butter
  • Additional granulated sugar for sprinkling
  • Orange zest for garnish (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine the warmed milk, 1 tablespoon of the sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until foamy.
  2. Mix the dry ingredients: In the bowl of a stand mixer, whisk together the flour, remaining sugar, and salt. Make a well in the center.
  3. Combine the wet ingredients: In a separate bowl, whisk together the orange juice, orange blossom water, eggs, vanilla extract, and orange zest. Pour into the well of dry ingredients, then add the foamy yeast mixture.
  4. Knead the dough: Using the dough hook, mix on low speed until a shaggy dough forms, about 2 minutes. Add the softened butter, one tablespoon at a time, while the mixer runs. Increase to medium speed and knead for 8-10 minutes until smooth, elastic, and slightly tacky.
  5. First rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm, draft-free spot for 1.5 to 2 hours, until doubled in size.
  6. Shape the loaves: Punch down the dough and divide it into two equal pieces. Set aside a small piece (about 1/4 cup) from each half for decorations. Shape the main dough into smooth round balls and place on parchment-lined baking sheets.
  7. Create the bone decorations: Divide the reserved dough into small pieces. Roll each into a thin rope about 6 inches long. Cut into pieces: two longer for crossed bones and four smaller for knobs. Place on top of the loaf in an ‘X’ shape, pressing gently to attach. Add knobs where bones meet and at the top center.
  8. Second rise: Cover the shaped loaves loosely with plastic wrap and let rise for 45 minutes to 1 hour, until puffy and nearly doubled.
  9. Bake: Preheat oven to 350°F (175°C). Bake loaves for 20-25 minutes until golden brown and hollow when tapped. Tent with foil if browning too quickly.
  10. Cool slightly: Let loaves cool on baking sheet for 5 minutes, then transfer to a cooling rack. They should be warm but not hot when glazed.
  11. Make the glaze: Whisk together powdered sugar, orange juice, orange blossom water, and melted butter until smooth and pourable like heavy cream.
  12. Glaze and decorate: Brush warm loaves generously with glaze. Immediately sprinkle with granulated sugar and orange zest if using. Let glaze set for at least 15 minutes before slicing.

Notes

Don’t rush the first rise—it gives the bread its soft, airy crumb. Orange blossom water is potent; stick to the measurements. Glaze while the bread is warm (about 10-15 minutes after baking) for best absorption. Press bone decorations firmly onto the loaf before the second rise to prevent them from falling off during baking. For dairy-free, use oat milk and vegan butter. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum and chill dough before shaping.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, orange blossom glaze, Mexican sweet bread, traditional bread, fall baking, holiday bread

Find it online: https://bitesienna.com/best-homemade-pan-de-muerto-with-easy-orange-glaze/