Golden Pan de Muerto with Orange Blossom Glaze

Step 1

In a small bowl combine warm milk, warm water, and yeast; let sit 5‑7 minutes until frothy.

Step 2

In the mixer bowl whisk flour, sugar, salt, and ground anise; add the egg, softened butter, orange zest, and orange blossom water, then pour in the yeast mixture. Knead on medium speed 8‑10 minutes until the dough is smooth, elastic, and pulls cleanly from the bowl.

Step 3

Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1‑1½ hours.

Step 4

Punch down the risen dough, turn onto a lightly floured surface, and divide into 8 equal pieces. Shape each piece into a round ball; for the traditional “bones,” roll three small strips from each ball and press lightly onto the top, leaving a cross‑like pattern.

Step 5

Place the shaped loaves on a parchment‑lined baking sheet, cover loosely with a clean kitchen towel, and proof for a second rise of 30‑40 minutes until puffed.

Step 6

While the loaves proof, preheat the oven to 375°F (190°C). Bake the pan de muerto for 20‑25 minutes, rotating halfway, until deep golden and hollow‑sounding when tapped.

Step 7

Meanwhile, whisk brown sugar, orange juice, and honey in a small saucepan; heat gently until glossy. Brush the warm loaves with the orange glaze immediately after removing from the oven for a shiny finish.