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Soft Pan de Muerto: Best Easy Homemade Recipe

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A soft, pillowy homemade Pan de Muerto with an aromatic orange blossom glaze. This enriched bread features a tender crumb infused with anise and orange zest, perfect for celebrations or comforting breakfasts.

Ingredients

Scale
  • 3 to 3.5 cups (360-420g) All-Purpose Flour
  • 2 packets (about 4.5 tsp or 14g) Active Dry Yeast
  • 1 cup (240ml) Whole Milk, room temperature
  • 1/2 cup (115g) Unsalted Butter, softened
  • 2 Large Eggs, room temperature (1 for dough, 1 for wash)
  • 1/3 cup (65g) Granulated Sugar
  • 1 teaspoon Anise Seeds, lightly crushed
  • Orange Zest from 1 large orange
  • 1–2 tablespoons Orange Blossom Water
  • 1 cup (120g) Confectioners’ Sugar, sifted
  • 1/2 teaspoon Salt

Instructions

  1. Proof the yeast: In a small bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk flour, remaining sugar, salt, crushed anise seeds, and orange zest. Add yeast mixture, 1 egg, and softened butter. Mix until a shaggy dough forms.
  3. Knead the dough: Turn onto a lightly floured surface and knead for 10-12 minutes until soft and slightly tacky. Alternatively, use a stand mixer on medium-low for 8 minutes.
  4. First rise: Place dough in an oiled bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
  5. Shape the bread: Punch down dough and divide into two equal pieces. Roll into 12-inch ropes. Arrange in a cross shape on a parchment-lined sheet. Create ‘bones’ by rolling small dough strands and pressing them onto the main ropes.
  6. Second rise: Cover shaped dough and let rise for 45-60 minutes until puffy. Preheat oven to 350°F (175°C) during the last 20 minutes.
  7. Bake: Brush top with beaten egg wash. Bake for 30-35 minutes until golden brown and hollow when tapped. Cover with foil if browning too quickly.
  8. Make the glaze: While baking, whisk confectioners’ sugar and orange blossom water until smooth and pourable.
  9. Glaze and cool: Brush warm glaze over the hot bread immediately after removing from oven. Cool on a wire rack for at least 30 minutes before slicing.

Notes

Ensure milk is room temperature to activate yeast without killing it. Do not add too much flour during kneading; the dough should be soft and slightly tacky. For dairy-free options, substitute milk with oat milk and butter with plant-based butter. For gluten-free, use a 1:1 gluten-free flour blend. The glaze should be applied while the bread is warm, not hot or cold.

Nutrition

Keywords: Pan de Muerto, Mexican bread, orange blossom glaze, anise bread, holiday baking, soft bread, homemade bread, Día de los Muertos

Find it online: https://gleefulfork.com/soft-pan-de-muerto-best-easy-homemade-recipe/