Pan de Muerto Recipe

Place milk, yeast, 1 tablespoon sugar, and 3 tablespoons flour in a bowl. Stir until smooth and lump-free. Cover with cling film and set aside until foamy (15–20 minutes).
Sift the flour into a stand mixer bowl. Add salt and remaining sugar. Mix briefly with the hook attachment.
Whisk the eggs with orange juice, orange blossom water, and orange zest in a small bowl.
Make a well in the flour and pour in the egg mixture. Mix 1 minute on low speed.
Add softened butter and knead at medium speed until a rough dough forms (3–4 minutes). Add the yeast mixture and knead at medium-low speed for 5 minutes.
Increase speed to medium-high and knead 15 minutes, until smooth but slightly sticky.
Form a ball and place in a buttered container. Cover and let rise in a warm spot until doubled (about 2 hours).
On a lightly buttered surface, divide dough into 6 portions. Set aside small pieces for decorations. Roll the larger portions into balls and place on a parchment-lined or buttered tray.
Divide the small pieces into 3 pieces each (18 total). Flour your surface and hands. Roll 12 pieces into ropes to form “bones.” Cross two bones on each dough ball, and place a small dough ball on top.
Cover with a cloth and proof until almost doubled (about 30 minutes).
Preheat oven to 360°F/180°C. Bake 16–18 minutes, until golden.
Let cool 15 minutes, then brush with melted butter and sprinkle with sugar. Transfer to a wire rack to reach room temperature before slicing.