Pan de Muerto

Method

1. 1
   • white sugar100 g
   • dry yeast2 tsp
   • milk5⅓ tbsp

   Activate the yeast — Stir the warm milk with a pinch of the sugar and the yeast, and let stand for 10 minutes until foamy.

   ⏱10 min
2. 2
   • wheat flour500 g
   • white sugar100 g
   • dry yeast2 tsp
   • salt1 tsp
   • orange zest1 tsp
   • egg4
   • butter2 tbsp

   Knead the dough — In a large bowl, combine the flour, remaining sugar, salt, and orange zest. Add the eggs, softened butter, and the yeast mixture, and knead into a smooth, elastic dough.

3. 3

   Let the dough rise — Cover and let the dough rise in a warm place for about 1.5 hours until doubled in size. Set aside a small piece of dough for shaping bone decorations.

   ⏱1 hr 30 min
4. 4

   Shape the bread — Shape the main dough into a round loaf, and roll the reserved piece into strips to lay across the top in a crossbone pattern with a small ball in the center.

5. 5
   • white sugar100 g
   • butter2 tbsp

   Bake and sugar the loaf — Bake at 180°C (350°F) for 25-30 minutes until golden brown, then brush with melted butter while warm and coat generously with sugar.

   ⏱30 min