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Perfect Pan de Muerto: Easy Soft & Fluffy Day of the Dead Bread

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This perfect pan de muerto is the result of countless trials, a few spectacular failures, and one very memorable evening. The texture is pillowy soft, with subtle orange blossom fragrance, and it’s surprisingly forgiving even when you’re racing against the clock.

Ingredients

Scale
  • 1/2 cup warm water (about 110°F)
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon granulated sugar
  • 3 1/2 cups all-purpose flour (plus extra for dusting)
  • 1/2 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon orange zest (from about 1 large orange)
  • 1/2 cup unsalted butter, softened (European-style recommended)
  • 3 large eggs, room temperature
  • 1/4 cup fresh squeezed orange juice
  • 2 tablespoons orange blossom water
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsalted butter, melted (for glaze)
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon orange zest (for coating)

Instructions

  1. Make the sponge: In a small bowl, combine warm water, yeast, 1 tablespoon flour, and 1 tablespoon sugar. Stir gently and let sit for 5-10 minutes until frothy and bubbly.
  2. Mix dry ingredients: In the bowl of a stand mixer, whisk together 3 1/2 cups flour, 1/2 cup sugar, salt, and orange zest. Make a well in the center.
  3. Combine wet ingredients: In a separate bowl, whisk together the sponge mixture, softened butter, eggs, orange juice, orange blossom water, and vanilla extract.
  4. Form the dough: Pour wet mixture into the well of dry ingredients. Using dough hook, mix on low speed until dough comes together, then increase to medium and knead for 8-10 minutes until smooth, elastic, and slightly tacky.
  5. First proof: Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm, draft-free spot for 1 1/2 to 2 hours, or until doubled in size.
  6. Shape the loaves: Punch down dough and turn onto a lightly floured surface. Divide into two equal portions. From each portion, cut off about 1/4 for bone decorations. Shape remaining dough into a smooth round ball and place on a parchment-lined baking sheet.
  7. Create decorations: Roll reserved dough into a long rope about 12 inches long. Cut into 4 equal pieces. Roll each into a smaller rope about 4-5 inches long. Flatten slightly. Position two ropes on top of each loaf in a cross pattern, pressing gently to adhere.
  8. Second proof: Cover shaped loaves and let rise for 45-60 minutes until puffy and nearly doubled.
  9. Bake: Preheat oven to 350°F (175°C). Bake loaves for 20-25 minutes until golden brown and hollow-sounding when tapped. Internal temperature should reach about 190°F.
  10. Finish: Let loaves cool on baking sheet for 5 minutes, then transfer to a cooling rack. While still warm, brush generously with melted butter, then roll in orange-scented sugar mixture.

Notes

Temperature is everything – ingredients should be at room temperature. Don’t over-flour your surface. Watch proofing time carefully. For best results, bake the day before serving as flavors develop overnight. Store in airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

Keywords: pan de muerto, Day of the Dead bread, Mexican sweet bread, orange blossom bread, soft bread recipe, traditional Mexican bread

Find it online: https://jollyfork.com/perfect-pan-de-muerto-easy-soft-and-fluffy-day-of-the-dead-bread/