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Light Pan de Muerto with Orange Blossom Glaze: Easy Homemade Recipe

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A lighter, tender version of the traditional Day of the Dead bread, infused with orange blossom and anise, topped with a floral glaze. This recipe uses a tangzhong starter for a soft, pillowy crumb that stays fresh for days.

Ingredients

Scale
  • 3 tablespoons bread flour (for tangzhong)
  • 1/2 cup water (for tangzhong)
  • 3 1/2 cups bread flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 teaspoon anise seed, lightly crushed
  • Zest of 1 large orange
  • 3 large eggs, room temperature
  • 1/3 cup whole milk, warm (about 110°F)
  • 1/4 cup unsalted butter, very soft
  • 2 teaspoons orange blossom water
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar, sifted (for glaze)
  • 3 tablespoons whole milk (for glaze)
  • 1 tablespoon orange blossom water (for glaze)
  • 1 teaspoon orange zest (for glaze)
  • Pinch of salt (for glaze)
  • 2 tablespoons melted butter (for brushing)
  • 1 tablespoon granulated sugar mixed with 1/2 teaspoon orange zest (for sprinkling)

Instructions

  1. Make the tangzhong: In a small saucepan, whisk together 3 tablespoons bread flour and 1/2 cup water until smooth. Cook over medium heat, stirring constantly, until thickened into a paste (about 2-3 minutes). Remove from heat and let cool completely.
  2. Mix dry ingredients: In the bowl of a stand mixer, whisk together 3 1/2 cups bread flour, 1/4 cup sugar, 2 1/4 teaspoons instant yeast, 1 teaspoon salt, 1 teaspoon crushed anise seed, and orange zest.
  3. Combine wet ingredients: In a separate bowl, whisk together 3 room-temperature eggs, 1/3 cup warm milk, 2 teaspoons orange blossom water, and 1/2 teaspoon vanilla extract.
  4. Form the dough: Add cooled tangzhong and wet mixture to dry ingredients. Mix on low speed with dough hook until shaggy dough forms (about 2 minutes). Add 1/4 cup very soft butter a few pieces at a time while mixing on medium-low. Continue mixing 6-8 minutes until dough is smooth, elastic, and pulls away from bowl sides. Dough should be slightly tacky.
  5. First rise: Lightly oil a large bowl. Place dough in bowl, turning to coat. Cover tightly with plastic wrap or damp towel. Let rise in warm, draft-free spot until doubled in size (60-90 minutes).
  6. Shape the bread: Turn dough onto lightly floured surface. Gently deflate. Divide into two equal pieces for two loaves, or keep as one large loaf. Form each into a smooth ball. For decorations, take about 1/4 cup dough, roll into a 10-inch rope, cut into 4 pieces. Shape into bone-like ovals and place on top of loaf in a cross pattern, pressing gently to stick.
  7. Second rise: Place shaped loaves on parchment-lined baking sheet, 3 inches apart. Cover loosely with plastic wrap. Let rise until puffy and almost doubled (about 45 minutes).
  8. Bake: Preheat oven to 350°F. Brush loaves with 2 tablespoons melted butter. Bake 25-30 minutes, rotating pan halfway, until deep golden brown and internal temperature reaches 190°F. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
  9. Make glaze and decorate: In a medium bowl, whisk together 1 1/2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon orange blossom water, 1 teaspoon orange zest, and a pinch of salt until smooth. Drizzle over completely cooled bread. Immediately sprinkle with orange-sugar mixture. Let glaze set about 20 minutes before serving.

Notes

Don’t skip the tangzhong—it keeps the bread soft for days. Ensure all ingredients are at room temperature for best results. Let bread cool completely before glazing to prevent the glaze from melting off. If dough feels sticky, wet your hands slightly with water instead of adding more flour.

Nutrition

Keywords: pan de muerto, Day of the Dead bread, orange blossom glaze, Mexican bread, light pan de muerto, tangzhong bread

Find it online: https://willarecipes.com/light-pan-de-muerto-with-orange-blossom-glaze-easy-homemade-recipe/