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Soft Pan de Muerto with Orange Glaze

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A soft, pillowy traditional Mexican bread enriched with butter and eggs, flavored with anise and orange zest, and finished with a bright citrus glaze. Perfect for Day of the Dead celebrations or any autumn gathering.

Ingredients

Scale
  • 4 to 4.5 cups (500-550g) All-Purpose Flour
  • 2 packets (about 4.5 tsp or 14g) Active Dry Yeast
  • 1 cup (240ml) Warm Milk (110°F/43°C)
  • 1/2 cup (115g) Unsalted Butter, softened
  • 1/2 cup (100g) Granulated Sugar
  • 2 large Eggs, room temperature
  • 1 tablespoon Anise Seeds
  • Zest of 1 large Orange
  • 1 teaspoon Salt
  • 1 cup Powdered Sugar (for glaze)
  • 2–3 tablespoons Fresh Orange Juice (for glaze)
  • Pinch of Salt (for glaze)
  • 1 tablespoon Water (for egg wash)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk and 1 tablespoon of sugar. Sprinkle yeast over the top and stir gently. Let sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together flour, remaining sugar, salt, crushed anise seeds, and orange zest. Make a well and pour in the yeast mixture, softened butter, and one egg. Mix until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. It should pass the windowpane test.
  4. First rise: Place dough in a greased 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 four equal portions. Roll into balls. Roll small pieces into thin strips for ‘bones’. Place strips on top of the round loaves. Cover loosely and let rise again for 30-45 minutes.
  6. Bake: Preheat oven to 350°F (175°C). Beat the second egg with 1 tablespoon water for an egg wash and brush over risen loaves. Bake for 25-30 minutes until golden brown and hollow when tapped.
  7. Glaze and cool: Whisk powdered sugar, orange juice, and a pinch of salt. Let bread cool for 5 minutes, then brush generously with glaze. Cool completely on a rack before slicing.

Notes

Ensure yeast is fresh and milk is not too hot to avoid killing the yeast. For a deeper golden crust, use only the egg yolk for the wash. Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed bread.

Nutrition

Keywords: pan de muerto, day of the dead, mexican bread, orange glaze, anise bread, holiday baking, traditional bread

Find it online: https://lindabake.com/soft-pan-de-muerto-with-orange-glaze-7-easy-steps/