How to make a “pan de muerto” (bread of the dead)

O bread of death It is a typical bread from Mexico, consumed mainly on All Souls’ Day. The bread sphere represents a skull and the strips placed on it allude to the bones. The characteristic orange flavor cannot be missing from this celebration.

O Ideas in 5 minutes shows you how to prepare this delicious and fluffy bread.

Bowl; Mixer; Baking tray; Grater; Measuring cups.

500 g wheat flour 150 g butter 3/4 cup sugar 1/2 cup milk Zest of two oranges 11 g baking powder 3 eggs 3 egg yolks 1/4 teaspoon salt cooking spray oil

1. Place warm milk in a bowl;

2. Add the yeast;

3. Add three tablespoons of flour;

4. Add a tablespoon of sugar;

5. Mix until the dough is homogeneous;

6. Cover the bowl with plastic wrap and let it rest for 20 minutes, until the mixture has doubled in size.

7. Form a volcano with the flour on the work table;

8. Make a hole in the middle and spread the sugar and salt in the center;

9. Add the baking soda;

10. Add the eggs one by one;

11. Incorporate them into the yeast, gradually mixing with the flour;

12. Knead until everything is mixed, forming a sticky dough.

13. Add the butter little by little and keep kneading;

14. Add the orange zest;

15. Keep kneading for 30 minutes or until the dough easily leaves the table and hands. It is important not to add more flour, even if it is sticky. As you knead, this consistency disappears;

16. Once ready, unite a bowl and the surface of the dough;

17. Place it inside the bowl and cover with plastic;

18. Let rest for 1 hour and 15 minutes or until doubled in size. It is important to leave the bread in a warm place.

19. As soon as the dough doubles in size, remove it from the bowl and place it on the table. Press it with your hand to remove excess air;

20. Make a roll as proportional as possible;

21. Divide it into eight equal parts;

22. Roll up six pieces and reserve the ends to make the bread bones;

23. Place the six loaves on a pre-floured tray and press down a little with your hand;

24. To make the bones, take some of the dough and roll it out to lengthen it.

25. Using the three middle fingers of your hand, roll the dough back and forth to shape it. If it’s not very comfortable for you, try doing it in parts, using one or two fingers;

26. To place the “little bones”, it is important to pass water in the shape of a cross, in the place where you will place them;

27. Place a “little bone”;

28. Place the other, forming a cross;

29. Later, at the point where both cross, pass water to place the ball on them;

30. Once all six loaves are finished, bake for 20 to 23 minutes at 170°C.

31. Remove the buns from the oven and let them cool for a few minutes;

32. Brush them with some melted butter;

33. Sprinkle them one by one with plenty of granulated sugar;

34. Enjoy and bon appetit!