Mexican pan de muerto

Method

1. Mix the preferment ingredients and leave for about 1 h until doubled in size.
2. Mix the flour, sugar, salt and room-temperature butter and add the eggs one at a time.
3. Add the milk and orange blossom water and knead very well.
4. Add the preferment and knead again until the dough forms a thin membrane when stretched.
5. Leave it to rest for 1 h.
6. Make 4 balls: leave 3 as they are and use the other to make the little bones and the head that sit on top of the bread; to stick them on, brush water where they go. Dust the bones with a little flour so they don’t rise as much.
7. Leave them to rest for 1 h.
8. Brush with milk (my own addition) and bake at 150° for about 20-25 min.
9. Let it cool for about 10 min, brush with melted butter and sprinkle with icing sugar.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 170 g	100 g	% IR*	Share
Energy	510 kcal	300 kcal	26 %
Fat	15 g	8.8 g	21 %
of which saturates	8.1 g	4.8 g	41 %
Carbohydrate	81 g	48 g	31 %
of which sugars	26 g	15 g	29 %
Fibre	2.2 g	1.3 g	—
Protein	12 g	7.1 g	24 %
Salt	0.3 g	0.2 g	4 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Not counted (couldn't be estimated):

• Orange zest

Photos