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Best Orange Blossom Pan de Muerto: Soft & Fluffy Recipe

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This soft and fluffy Pan de Muerto is infused with authentic orange blossom flavor and made using the tangzhong technique for a pillowy texture that stays fresh for days. Perfect for Día de Muertos or any occasion, this recipe includes detailed instructions and troubleshooting tips to ensure success.

Ingredients

Scale
  • 2 tablespoons bread flour (for tangzhong)
  • ¼ cup water (60 ml, for tangzhong)
  • ¼ cup whole milk (60 ml, for tangzhong)
  • 3 cups bread flour (360g, spooned and leveled)
  • ¼ cup granulated sugar (50g, for dough)
  • 2 ¼ teaspoons active dry yeast (one packet, or 7g instant yeast)
  • 1 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • ¼ cup whole milk (60 ml), warm (about 110°F)
  • ¼ cup unsalted butter (57g), softened to room temperature
  • 1 tablespoon orange blossom water
  • 1 teaspoon vanilla extract
  • Zest of 1 orange (organic if possible)
  • ¼ cup granulated sugar (50g, for glaze)
  • ¼ cup fresh orange juice (about 1 orange)
  • 1 teaspoon orange blossom water (for glaze)
  • 2 tablespoons melted butter (for brushing)
  • ¼ cup granulated sugar (for sprinkling, mixed with ½ teaspoon orange zest if desired)

Instructions

  1. Make the tangzhong: In a small saucepan, whisk together 2 tablespoons bread flour, ¼ cup water, and ¼ cup milk until smooth. Cook over medium heat, stirring constantly, until thickened into a paste (about 2-3 minutes). Remove from heat and let cool to room temperature.
  2. Activate the yeast: In a small bowl, combine warm milk (about 110°F) with a pinch of sugar and the yeast. Stir gently and let sit for 5-10 minutes until foamy.
  3. Mix the dough: In the bowl of a stand mixer, whisk together 3 cups bread flour, ¼ cup sugar, and salt. Add the cooled tangzhong, foamy yeast mixture, eggs, softened butter, orange blossom water, vanilla extract, and orange zest. Mix on low speed with the dough hook until a shaggy dough forms (about 2 minutes). Scrape down the sides.
  4. Knead: Increase speed to medium-low and knead for 8-10 minutes until smooth, elastic, and slightly tacky. The dough should pass the windowpane test. If too sticky, add flour a tablespoon at a time; if too dry, add milk a teaspoon at a time.
  5. First rise: Shape dough into a smooth ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot for 1.5 to 2 hours, until doubled in size.
  6. Shape the bread: Punch down the dough and turn out onto a lightly floured surface. Divide into two pieces: about 2/3 for the main loaf and 1/3 for decorations. Shape the large piece into a round loaf and place on a parchment-lined baking sheet. For decorations, roll the smaller piece into a log, cut into 4 equal pieces, roll each into a 6-inch rope, and pinch ends to form teardrop or bone shapes. Place two ropes on top to form an X and the other two on the sides. Roll a small ball for the top ce…
  7. Second rise: Cover the shaped loaf loosely with plastic wrap and let rise for 45 minutes to 1 hour, until puffy and nearly doubled.
  8. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until deep golden brown and internal temperature reaches 190°F. Tent with foil if browning too quickly.
  9. Make the glaze: While bread bakes, combine ¼ cup sugar, orange juice, and 1 teaspoon orange blossom water in a small saucepan. Heat over medium until sugar dissolves, then simmer for 2 minutes until slightly syrupy. Remove from heat.
  10. Glaze: As soon as bread comes out of the oven, brush generously with melted butter, then brush on the orange glaze. Sprinkle the sugar-orange zest mixture over the top while still wet. Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Temperature is crucial: milk should be around 110°F to activate yeast without killing it. Don’t skip the tangzhong—it keeps the bread soft for days. If dough feels tight after kneading, let it rest 10-15 minutes before shaping. Brush glaze while bread is still warm for best results. Bread can be frozen for up to 3 months.

Nutrition

Keywords: Pan de Muerto, orange blossom, Day of the Dead bread, Mexican sweet bread, tangzhong, soft bread, holiday bread

Find it online: https://fizzlefork.com/best-orange-blossom-pan-de-muerto-soft-and-fluffy-recipe/