Pan de Muerto

Method

1. 1
   • white sugar 100 g
   • dry yeast 2 tsp
   • milk 5⅓ 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 flour 500 g
   • white sugar 100 g
   • dry yeast 2 tsp
   • salt 1 tsp
   • orange zest 1 tsp
   • egg 4
   • butter 2 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 on a lined baking tray. Roll the reserved dough into bone decorations and a small centre ball. Arrange them on the loaf, cover loosely and let rise in a warm place for 60–90 minutes until puffy and almost doubled. Heat the oven to 180°C (350°F) towards the end of this rise.

   ⏱1 hr 30 min
5. 5
   • white sugar 100 g
   • butter 2 tbsp

   Bake and sugar the loaf — Bake at 180°C (350°F), allowing about 40–50 minutes for the large loaf. Check that the centre reaches 88°C (190°F), baking longer if needed; loosely cover with foil if it browns too quickly. Brush with the melted butter while warm, coat with sugar and cool on a rack.

   ⏱50 min