Pan de Muerto

2 Instructions

1. 1

   Make the sponge: mix 1 1/2 cups flour with the warm leche evaporada and yeast. Cover and rest in a warm spot for 1 hour, until doubled and bubbly.

2. 2

   On a clean work surface, form a well with the remaining flour and sugar. Add the sponge, leche evaporada, eggs, agua de azahar and orange zest.

3. 3

   Mix to bring together, then knead by hand for 10-12 minutes until smooth and elastic. The dough will be soft and sticky at first — keep going, resist adding flour.

4. 4

   Work the room-temperature butter into the dough piece by piece, kneading until fully incorporated.

5. 5

   Place in a greased bowl, cover and rest in a warm spot until doubled (about 1 hour).

6. 6

   Knock back and divide into 13 portions. Reserve a small piece from each for decoration. Shape the larger pieces into smooth round balls and place on greased baking trays.

7. 7

   From the reserved dough, roll 2 bone shapes per loaf (knobbly at both ends) and 1 small ball per loaf. Arrange the bones in a cross on top of each loaf and press the ball into the centre. Let rise 30-45 minutes more.

8. 8

   Bake at 180°C (350°F) for 20-25 minutes, until golden brown.

9. 9

   While still hot, brush generously with melted butter and roll in sugar to coat completely.