Pan de Muerto
- 200 g milk
- 15 g yeast
- 500 g flour
- 110 g sugar
- 140 g softened butter
- 2 large eggs (about 100 g)
- Zest from 1 large orange
- 1½ tsp vanilla extract
- 1 tsp salt
- 1 tbs orange blossom water
Method
1. Dissolve yeast in warm milk (30 °C) with a spoon of sugar.
2. Mix flour, sugar, salt, zest, vanilla, eggs, and milk-yeast mixture.
3. Knead until smooth, about 5 minutes. Add butter gradually. Continue kneading until the dough becomes glossy, elastic, and starts to pull cleanly from the bowl, about 5 minutes.
4. Cover and rise until doubled (1½–2 hours).
5. Divide into 16 × 50 g pieces and 16 × 10 g pieces for decoration.
6. Roll main pieces into smooth balls.
7. For each bun, make two thin bone ropes and one small ball from the 10 g piece. Place bones in a cross and press the ball in the center.
8. Let rise covered until puffy (about 60–90 minutes).
Baking
Bake at 180 °C for 15–18 minutes until golden.
While warm, brush with melted butter and coat with sugar.
