Mexican Day of the Dead Bread

Step 1

Warm the 0.5 cup milk and 0.25 cup water until just lukewarm, about 30 seconds in the microwave, then stir in the 2.25 tsp yeast and 1 tbsp sugar. Rest 5 minutes until foamy.

Step 2

In a large bowl, mix 4 cups flour, remaining sugar, 0.5 tsp salt and the 1 tbsp orange zest. Add the yeast mixture, 2 eggs, and 6 tbsp melted butter. Stir into a shaggy dough.

Step 3

Knead on a floured surface 8-10 minutes until smooth and elastic — it should spring back when poked. Place in a greased bowl, cover, and rise 1.5-2 hours until doubled.

Step 4

Punch down the dough. Set aside a third for the decorations. Shape the rest into a smooth round loaf on a lined baking sheet.

Step 5

Roll the reserved dough into 2 thick ropes and a small knob for the top. Lay the ropes crossed over the loaf like crossed bones and press the knob in the center. Cover and rise 45 minutes until puffy.

Step 6

Heat the oven to 350°F. Beat the remaining egg and brush the loaf all over, including the bone pieces.

Step 7

Bake 30-35 minutes until deep golden brown and hollow-sounding when tapped on the bottom.

Step 8

Melt the remaining 2 tbsp butter and brush over the hot loaf, then immediately sprinkle generously with the 2 tbsp sugar so it clings. Cool 20 minutes before slicing.