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Best Pan de Muerto with Orange Blossom Sugar

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A soft, slightly sweet Mexican bread perfumed with orange blossom water and coated in aromatic orange blossom sugar. This Día de los Muertos classic is forgiving to make and fills your home with a bakery-fresh, floral aroma.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ cup (100g) granulated sugar
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (120ml) whole milk, warm (about 110°F)
  • 2 tablespoons orange blossom water
  • Zest of 1 large orange
  • 1 teaspoon vanilla extract
  • ½ cup (100g) granulated sugar (for coating)
  • 1–2 teaspoons orange blossom water (for coating)
  • ¼ cup (56g) melted butter (for brushing)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F), 1 tablespoon of sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until frothy.
  2. Mix dry ingredients: In the bowl of a stand mixer, whisk together remaining sugar, salt, and flour. Make a well in the center.
  3. Combine wet ingredients: In a separate bowl, whisk together eggs, orange blossom water, orange zest, and vanilla extract. Add this mixture and the frothy yeast to the flour well.
  4. Knead the dough: Using the dough hook, mix on low speed until dough comes together (about 2 minutes). Add softened butter one tablespoon at a time, mixing on medium-low. Knead on medium speed for 8-10 minutes until smooth, elastic, and slightly tacky.
  5. First rise: Transfer dough to a lightly greased bowl, cover tightly with plastic wrap, and let rise in a warm, draft-free spot for 1.5 to 2 hours until doubled in size.
  6. Shape the dough: Punch down dough. Turn onto a lightly floured surface. Cut off about ¼ of the dough and set aside. Shape the larger piece into a smooth round ball and place on a parchment-lined baking sheet. Divide reserved dough into 4 equal pieces. Roll each into a 6-inch rope. Arrange two ropes in a cross on top of the loaf, and form the remaining two into small round ‘teardrops’ for the top.
  7. Second rise: Cover shaped loaf loosely with a clean kitchen towel and let rise for 45-60 minutes until puffy and almost doubled.
  8. Preheat and bake: About 20 minutes before second rise is done, preheat oven to 350°F (175°C). Bake for 25-30 minutes until deep golden brown and loaf sounds hollow when tapped on bottom. Tent with foil after 15 minutes if browning too quickly.
  9. Make orange blossom sugar: While bread bakes, combine ½ cup sugar and 1-2 teaspoons orange blossom water in a small bowl. Rub together with fingers until sugar feels like wet sand and smells intensely floral.
  10. Finish the bread: As soon as bread comes out of the oven, brush entire surface generously with melted butter. Immediately sprinkle orange blossom sugar all over, pressing gently with hands to adhere.
  11. Cool and serve: Transfer to a cooling rack and let cool completely before slicing (at least 1 hour).

Notes

Temperature matters: ensure eggs and butter are at room temperature and milk is warm (110°F). Don’t rush the first rise; enriched dough takes longer. Use a scale for flour accuracy. Brush butter while bread is hot so sugar sticks. Make orange blossom sugar fresh just before using. If dough feels sticky during kneading, resist adding too much flour—a slightly tacky dough yields softer bread.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, orange blossom bread, Mexican sweet bread, Día de los Muertos recipe, brioche-like bread, floral bread

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