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Classic Pan De Muerto with Orange Glaze

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A traditional Mexican sweet bread enriched with butter and egg yolks, flavored with orange zest and anise, featuring a soft, pillowy crumb and a crunchy, sugary exterior with an orange glaze.

Ingredients

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  • 1 cup warm whole milk (105°F–110°F)
  • 2 packets active dry yeast (14g)
  • 2 tbsp granulated sugar (for sponge)
  • 1 cup all-purpose flour (for sponge)
  • 4 to 4.5 cups all-purpose flour (480g–540g)
  • ½ cup granulated sugar (100g)
  • 1 tsp salt (6g)
  • ½ cup unsalted butter, softened (113g)
  • 2 large eggs, room temperature
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1 medium orange, zested
  • 1 tsp anise seeds
  • 1 tsp orange blossom water
  • 2 tbsp butter (for brushing)
  • ½ cup granulated sugar (for rolling)
  • ¼ cup fresh orange juice
  • 1 cup powdered sugar (for glaze)
  • 1 egg yolk + 1 tbsp milk (for egg wash)

Instructions

  1. Make the sponge: Whisk warm milk, yeast, 2 tbsp sugar, and 1 cup flour until smooth. Cover and let sit in a warm spot for 10–15 minutes until bubbly.
  2. Mix the dough: In a stand mixer with a dough hook, combine the sponge, remaining flour, ½ cup sugar, salt, eggs, egg yolks, vanilla, orange zest, anise seeds, and orange blossom water. Mix on low for 2 minutes until shaggy.
  3. Knead the dough: Increase speed to medium-low. Add softened butter one tablespoon at a time, incorporating fully before adding the next. Knead for 8–10 minutes until smooth, elastic, and passes the windowpane test.
  4. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free area for 1.5–2 hours until doubled. Punch down gently.
  5. Shape the loaves: Divide dough into two halves. Divide one half into four small pieces for ‘bones’ and a cross. Roll the other half into a log for the body. Place body on a parchment-lined sheet and arrange bones on top, pinching firmly to attach.
  6. Second rise: Cover shaped loaves and let rise for 45–60 minutes until puffy and nearly doubled. Preheat oven to 350°F (175°C) during the last 15 minutes.
  7. Bake: Brush loaves with egg wash. Bake for 25–30 minutes until golden brown and internal temperature reaches 190°F (88°C).
  8. Glaze: While baking, mix orange juice and powdered sugar. Immediately after baking, brush hot loaves with melted butter, roll in granulated sugar, and drizzle with orange glaze while warm.

Notes

Ensure milk is between 105°F–110°F to activate yeast without killing it. The dough should pass the windowpane test for proper gluten development. For dairy-free options, substitute butter with vegan butter and milk with plant-based milk. The bread is best enjoyed warm or at room temperature.

Nutrition

Keywords: pan de muerto, dia de los muertos, mexican sweet bread, orange glaze, anise bread, holiday baking, traditional bread

Find it online: https://islatable.com/classic-pan-de-muerto-with-orange-glaze-best-7-step-easy-recipe/