Pan de Muerto (Orange-Scented Sweet Bread)

Dough

• 180 ml Whole milk, lukewarm
• 7 g Active dry yeast
• 120 g Caster sugar
• 500 g Bread flour
• 7 g Fine sea salt
• 1 tsp Ground cinnamon
• 2 tsp Dried orange zest
• 2 tsp Orange Blossom Water
• 3 Egg, large
• 125 g Unsalted butter, softened

Finish

• 30 g Unsalted butter, melted
• 60 g Caster sugar

1. Put the warm milk in a bowl (or the bowl of a stand mixer) and stir in the yeast and 1 tbsp of the caster sugar. Leave for 5 to 10 minutes until foamy on top. If it does not foam, start again with fresher yeast.
2. Add the flour, salt, cinnamon, dried orange zest and the remaining caster sugar, then mix to combine. Add the orange blossom water and eggs and mix until a shaggy dough forms. Scrape down the bowl as needed so everything is evenly incorporated.
3. Knead on medium speed for 6 to 8 minutes until the dough is smooth and elastic. With the mixer running, add the softened butter a little at a time, letting each addition disappear before adding more. Continue kneading for 5 to 7 minutes until the dough is glossy and pulls away from the sides of the bowl.
4. Shape the dough into a ball and place it in a lightly buttered bowl, turning once to coat. Cover and leave in a warm place until doubled in size. This usually takes 60 to 90 minutes depending on room temperature.
5. Tip the dough onto a clean work surface and gently press out the air. Pinch off about a quarter of the dough and set it aside for the decorations. Shape the remaining dough into a tight round and place it on a baking tray.
6. Divide the reserved dough into 5 pieces: 1 small ball for the top and 4 equal pieces for the “bones”. Roll each bone piece into a rope, then press with two fingers at intervals to create knobbly sections; lay them in a criss-cross on the loaf. Press the small ball on top where the bones meet, then cover loosely and prove until puffy and nearly doubled, 45 to 60 minutes.
7. Heat the oven to 180°C (355°F). Bake for 25 to 30 minutes until deep golden and the loaf sounds hollow when tapped underneath. If it is browning too quickly, loosely cover with a piece of foil for the last 10 minutes.
8. Cool on the tray for 10 minutes, then brush all over with the melted butter while still warm. Sprinkle and press on the caster sugar so it coats the surface well. Leave to cool before slicing so the crumb sets.

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