Pan de Muerto (Day of the Dead Bread)

INGREDIENTS

• 500 grams of bread flour
• 1 ½ tablespoons (14g) dried yeast
• 2 eggs
• 5 yolks
• 130 grams of sugar
• 8 tablespoons (113 g) of butter 
• 8 tablespoons (113 g) of lard (You can also use all butter)
• 2 tablespoons of orange blossom water
• 2 teaspoons orange zest
• 1 teaspoon anise seeds 
• 1 teaspoon of salt
• 1 more egg to attached the decorations

DIRECTIONS

1. Make a starter by mixing the dried yeast with 1/2 cup (120ml) lukewarm water and a half cup (60g) of the bread flour. Whisk together, cover and let sit for 30 minutes. 
2. Make the anise mixture by mixing the anise seeds with 90ml water and set it over a medium heat and simmer for 2 minutes. Then strain out the seeds and let the water cool. 
3. Once the starter is ready, add it to the remaining flour along with the salt, sugar, orange zest, orange blossom water, cooled anise water, 2 eggs and 5 yolks. Mix together with the paddle of a stand mixer on low until combined and then switch to a dough hook and knead on high for 10-12 minutes or until the dough comes away from the sides of the bowl. 
4. Reduce speed to low and add in the butter and/or lard 3 tablespoons at a time, fully incorporating it before adding more. Once fully incorporated, knead on medium high for 10 more minutes or until the dough has become nice and smooth. 
5. Set the dough in a lightly greased container, cover, and let it sit for 2 hours or until it's doubled in size. Turn it out onto a lightly greased surface, fold it over on itself, and return it to the container, covered, and let it rise in the refrigerator for 6-12 hours. 
6. Remove the dough and let it return to room temperature (about 1 hour) then remove 300g of dough for the decoration and divide the remaining dough into 4 equal pieces (this can also be 2 large loaves or 8 small loaves). Shape the large pieces into balls and place on a lined baking sheet, firmly pressing them down to create a flat top. 
7. Divide the 300g of dough into 4 pieces. Each piece should be made into a small ball about an inch across and the rest should be rolled into a rope about twice the length of the main loaves. Divide this into 4 pieces, shaping the middle to be slightly thinner than the ends to give the appearance of a bone. 
8. Whisk the remaining egg with a tablespoon of water and brush the mixture onto one side of each of the bones and ball to act as glue. Set 4 bones on each loaf in cross pattern then stick the dough ball on top pressing it down firmly. Cover the loaves and allow to rise for 90 minutes or until doubled in size. 
9. Brush the risen loaves with the remaining egg wash and bake at 350°F for 20 minutes. Remove from the oven and let cool completely. 
10. Whisk together 1 tablespoons of flour into 1/2 cup of water and set over low heat, stirring until it becomes a paste. Let it cool, stirring continuously, then brush it on the cooled loaves and dust with plenty of sugar. Wait 5 minutes, and dust with more sugar.

Here is another variation with just slight differences in quantities/ingredients.

INGREDIENTS

• 4 cups flour 
• 1 cup evaporated milk
• 3/4 cup sugar plus 1 tbsp
• 1 tbsp active dry yeast 
• 3 eggs 1 yolk at room temperature
• 3/4 cup salted butter at room temperature 12 tbsp
• 1 tsp vanilla extract 
• 1 tbsp orange zest (zest of 1 orange)
• 1 tbsp orange extract or orange blossom water
• 1/4 tsp salt

TOPPING

• Sanding Sugar (or regular is just fine)
• 4 tbsp Butter room temp 
• 1 egg- pinch of salt and sugar-1 tbsp water

Super Soft Day of the Dead Sweet Bread

TIPS

• Be ready to wait for at least 4.hours
• Baking time is between 15-20 minutes (350F) depending on oven
• Make sure you cut 20 small pieces of dough which would be used for the top!

NOTE

You may be wondering what "Sanding sugar" is.  Sanding sugar is a type of sugar with large, coarse granules that is used for decorating baked goods and confections. It's also called sugar sand.

So it's not really "necessary" to use sanding sugar.  It just makes it look prettier and more impressive as larger.  Similar to sea salt when it says "course" or "fine".