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Pan de Muerto Recipe: Homemade Orange Blossom Bread

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This Pan de Muerto recipe yields a soft, fragrant bread with a delicate orange blossom flavor and a crunchy sugar topping. It’s a traditional Mexican bread for Día de Muertos, perfect for sharing with loved ones.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • ¼ cup (60ml) warm water (105°F-110°F)
  • ½ cup (120ml) whole milk, warmed
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 tablespoons (30ml) orange blossom water
  • 1 tablespoon fresh orange zest (from about 1 large orange)
  • 1 teaspoon (6g) fine sea salt
  • For the orange blossom sugar topping:
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon (15ml) orange blossom water
  • 2 tablespoons (28g) melted butter

Instructions

  1. Proof the yeast: In a small bowl, combine warm water, 1 teaspoon of sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix dry ingredients: In the bowl of a stand mixer, whisk together flour, remaining sugar, salt, and orange zest.
  3. Combine wet ingredients: Add proofed yeast mixture, warm milk, eggs, orange blossom water, and softened butter to the flour mixture. Use paddle attachment on low speed until a shaggy dough forms.
  4. Knead the dough: Switch to dough hook and knead on medium-low speed for 8-10 minutes until smooth and elastic. Dough should be soft and slightly tacky.
  5. First rise: Transfer dough to a lightly greased bowl, turning once to coat. Cover and let rise in a warm, draft-free spot until doubled in size (1 to 1.5 hours).
  6. Shape the loaves: Punch down dough. Turn onto a lightly floured surface. Divide into two equal pieces. Cut about ¼ from one piece. Roll larger piece into a smooth ball and place on parchment-lined baking sheet.
  7. Create bones and top knot: Divide smaller piece into 3 sections. Roll each into a 6-inch rope. Cut each rope into 2-inch pieces. For ‘bones,’ roll each piece into a small ball and press indentations on either side. Place four bone pieces around top of loaf in a cross pattern. Roll remaining dough into a small ball and place in center. Repeat with second loaf.
  8. Second rise: Cover shaped loaves loosely with plastic wrap and let rise until puffy and almost doubled (45 minutes to 1 hour).
  9. Preheat oven: Set oven to 350°F (175°C). Position rack in center.
  10. Bake: Bake loaves until deep golden brown and hollow when tapped (20-25 minutes). Internal temperature should reach 190°F (88°C).
  11. Glaze and sugar: While bread is still warm, brush tops with melted butter, then with orange blossom water. Generously sprinkle orange blossom sugar over top.
  12. Cool completely: Transfer to wire rack and cool completely before slicing (at least 1 hour).

Notes

Temperature matters: use room temperature ingredients. The windowpane test ensures proper kneading. Don’t overthink shaping; rustic is fine. Watch the oven closely and tent with foil if browning too quickly. Let bread cool properly before slicing to avoid gummy texture.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, orange blossom bread, Mexican bread, Día de Muertos recipe

Find it online: https://junomeals.com/pan-de-muerto-recipe-homemade-orange-blossom-bread/