Description
A soft, slightly sweet bread infused with orange blossom water and orange zest, perfect for Day of the Dead celebrations or any cozy occasion. This forgiving recipe yields a pillowy crumb and a golden crust, born from a happy kitchen accident.
Ingredients
- 4 cups (500g) all-purpose flour
- 2 ¼ teaspoons (7g) active dry yeast (one packet)
- ½ cup (120ml) whole milk, warmed to 110°F
- ½ cup (100g) granulated sugar
- 6 tablespoons (85g) unsalted butter, softened
- 2 tablespoons (30ml) vegetable oil (neutral, like avocado or grapeseed)
- 3 large eggs, at room temperature (2 for dough, 1 for egg wash)
- 2 tablespoons orange blossom water
- Zest of 1 large orange
- 1 teaspoon (6g) salt
- For topping: ¼ cup (50g) granulated sugar mixed with 1 teaspoon orange zest (optional)
Instructions
- Bloom the yeast: In a small bowl, combine warmed milk (110°F), 1 tablespoon of the sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until frothy.
- Mix dry ingredients: In the bowl of a stand mixer (or large mixing bowl), whisk together remaining sugar, flour, salt, and orange zest. Make a well in the center.
- Combine wet ingredients: In a separate bowl, whisk together 2 eggs, orange blossom water, and bloomed yeast mixture. Pour into the well of dry ingredients.
- Start mixing: Using the dough hook on low speed, mix until a shaggy dough forms, about 2 minutes. Scrape down sides as needed.
- Add fats: With mixer on low, add softened butter and oil, one tablespoon at a time (about 4-5 minutes). Dough will look greasy but will come together into a smooth ball.
- Knead: Increase speed to medium and knead for 6-8 minutes (12-15 minutes by hand). Dough should be soft, slightly tacky, and pass the windowpane test.
- First rise: Shape dough into a ball, place in a lightly oiled 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.
- Deflate and divide: Punch down dough. Cut off about ¼ (200g) for decorations. Divide remaining dough into two equal pieces for loaves.
- Shape loaves: Roll each main piece into a smooth ball. Place on a parchment-lined baking sheet, spaced 4 inches apart. Flatten slightly into 6-inch rounds.
- Shape decorations: Divide reserved dough into 6 pieces. Roll 4 into 6-inch ropes for ‘bones’ and 2 into small balls for ‘skulls’.
- Attach decorations: Gently press ropes onto each loaf in an X pattern, crossing at center. Place a small ball in the center of each X.
- Second rise: Cover loaves loosely with plastic wrap and let rise for 45-60 minutes until puffy and nearly doubled.
- Preheat and egg wash: 15 minutes before second rise ends, preheat oven to 350°F (175°C). Whisk remaining egg with 1 tablespoon water. Gently brush loaves with egg wash.
- Bake: Place baking sheet on middle rack and bake for 20-25 minutes, rotating halfway. Bread should be deep golden brown and internal temperature 190°F. Tent with foil if browning too quickly.
- Cool and finish: Let loaves cool on baking sheet for 5 minutes, then transfer to a wire rack. While still warm, brush with melted butter and sprinkle with orange-scented sugar. Cool completely before slicing.
Notes
For a dairy-free version, use melted coconut oil instead of butter and oat milk instead of whole milk. For an egg-free version, use ¼ cup applesauce plus 1 tablespoon cornstarch. If dough feels sticky during kneading, wet your hands slightly instead of adding more flour. For a cold kitchen, place a pan of boiling water on the lower oven rack and dough on the upper rack to create a perfect proofing environment. The bread tastes even better on day two as the orange flavor deepens.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of a loaf
- Calories: 310
- Sugar: 18
- Sodium: 210
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 44
- Fiber: 1
- Protein: 7
Keywords: Pan de Muerto, Day of the Dead bread, orange blossom bread, Mexican sweet bread, brioche, holiday bread, traditional bread