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Lighter Pan de Muerto with Orange Blossom Glaze (Easy Recipe)

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A lighter version of the traditional Mexican Day of the Dead bread, made with Greek yogurt and an orange blossom glaze. Soft, fragrant, and perfect for honoring loved ones or enjoying any day.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ½ cup (120ml) warm milk (about 110°F)
  • ⅓ cup (65g) granulated sugar
  • 3 tablespoons (42g) unsalted butter, softened
  • ¼ cup (60g) plain Greek yogurt
  • 2 large eggs, at room temperature
  • 1 tablespoon orange zest (from about 1 large orange)
  • 1 teaspoon anise seed, lightly crushed
  • ½ teaspoon salt
  • For the glaze: 1 cup (120g) powdered sugar, 2 tablespoons orange blossom water, 1-2 tablespoons milk or water

Instructions

  1. Proof the yeast: In a small bowl, combine warm milk (110°F) with 1 tablespoon of sugar. Sprinkle yeast on top and let sit for 5-7 minutes until frothy.
  2. Mix dry ingredients: In a stand mixer bowl, whisk together flour, remaining sugar, anise seed, orange zest, and salt.
  3. Combine wet ingredients: In a separate bowl, whisk eggs, softened butter, and Greek yogurt until smooth.
  4. Bring together: Pour yeast mixture and egg mixture into dry ingredients. Mix on low speed with dough hook until a shaggy dough forms (about 2 minutes).
  5. Knead: Increase to medium speed and knead for 6-8 minutes until dough is smooth and elastic. Add flour or milk as needed.
  6. First proof: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
  7. Shape the loaf: Punch down dough. Reserve about ¼ for decorations. Shape remaining dough into a round ball and place on parchment-lined baking sheet.
  8. Make decorations: Divide reserved dough into 4 pieces. Roll each into a 6-inch rope. Arrange in a cross pattern on top of loaf, pressing ends into sides. Add a small ball for the center top.
  9. Second proof: Cover loosely and let rise for 45-60 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes until deep golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly.
  11. Glaze: Let bread cool on baking sheet for 10 minutes, then transfer to cooling rack. Whisk powdered sugar and orange blossom water, adding milk 1 teaspoon at a time for pourable consistency. Brush generously over warm bread.
  12. Cool completely: Let bread cool for at least 30 minutes before slicing.

Notes

Don’t skip the anise seed—it gives the bread its authentic flavor. Glaze while the bread is still warm for best absorption. The bread is even better on day two. For a vegan version, use flax eggs and vegan butter.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, orange blossom glaze, lighter bread, Mexican bread, anise bread

Find it online: https://goldensimmer.com/lighter-pan-de-muerto-with-orange-blossom-glaze-easy-recipe/