Pan de Muerto

Ingredients

• 600 g (5 cups)all-purpose flour
• 1 packet (7 g)dry yeast
• 150 g (3/4 cup)sugar
• 150 g (2/3 cup)butter — softened
• 4eggs
• 1/2 cupwarm milk
• 2 tbsporange zest
• 1 tbsporange blossom water
• 1 tspground anise seed
• 1 tspfine salt
• 100 g (1/2 cup)sugar — for dusting the crust

Method

1. In a large mixing bowl, combine 600 g (5 cups) all-purpose flour, 1 packet (7 g) dry yeast, 150 g (3/4 cup) sugar, 1 tsp ground anise seed, and 1 tsp fine salt. Stir these dry ingredients together to evenly distribute the yeast and spices. Create a well in the center of the mixture.
2. In a separate bowl, melt 150 g (2/3 cup) butter and allow it to cool slightly. Beat 4 eggs and add them to the butter along with 1/2 cup warm milk, 2 tbsp orange zest, and 1 tbsp orange blossom water. Pour this wet mixture into the well of the dry ingredients.
3. Mix the ingredients together with a wooden spoon or your hands until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead it by pushing it away with the heel of your hand, then folding it back over itself. Continue kneading for about 10 minutes until the dough is smooth and elastic, and it springs back when pressed lightly with a finger.
4. Place the kneaded dough in a lightly greased bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel and set it in a warm, draft-free spot. Allow the dough to rise until it has doubled in size and feels light and airy when you gently press it, which usually takes about 1 to 2 hours depending on the warmth of your kitchen.
5. Once risen, punch down the dough to release excess air. Divide it into four equal pieces, reserving a small portion to create decorative bone shapes. Shape the larger pieces into round loaves and place them on baking trays lined with parchment paper. Roll the reserved dough into thin strips and arrange them on top of the loaves to resemble crossed bones.
6. Cover the shaped loaves with a kitchen towel and let them rise again until they are puffed and slightly springy to the touch, about 30 minutes. Meanwhile, preheat your oven to 180°C (350°F).
7. Bake the loaves in the preheated oven for about 25 to 30 minutes, or until the crust is a deep golden brown and the loaves sound hollow when tapped underneath. Rotate the trays halfway through baking for even color.
8. Remove the loaves from the oven and immediately brush them with melted butter. Sprinkle 100 g (1/2 cup) sugar generously over the tops while the loaves are still warm, allowing the sugar to adhere to the buttered surface.
9. Transfer the loaves to a wire rack to cool completely. This allows the crumb to set properly, ensuring a tender texture when you slice or fill them. Enjoy the Pan de Muerto with family and friends, savoring the traditional flavors.