Poolish
150 g AP Flour
150 g Milk
10 g Instant Yeast
Pan de Muerto Dough
100 g Eggs
60 g Yolks
50 g Milk
350 g Pastry Flour
7 g Salt
100 g Sugar
100 g Butter (cut into cubes)
8 g Orange Blossom Water
Zest of 2-3 oranges
Finishing
200 g Sugar
100 g Melted Butter
Method
Prepare the Poolish
Prepare the Poolish
In a small bowl, whisk together the yeast and water. Transfer this mixture to a 1L container and add the flour. Mix until smooth and homogenous. Cover and let the poolish ferment in a warm spot (such as your oven with the light on) for 45 minutes.
Preheat the Oven
Preheat your oven to 375°F.
Prepare the Dough
Add the poolish and all remaining ingredients to a mixer. Mix on low speed until the ingredients start to come together, then increase the speed to medium. Continue mixing for 10-15 minutes, until the dough pulls cleanly away from the bowl.
Note: Resist the urge to add more flour at this stage!
Divide the Dough
Right after mixing, divide the dough into three 260g portions. These will form the main body of each loaf. Then, divide the remaining dough into fifteen 20g pieces, rolling three of them into balls to serve as the head and limbs for each loaf (three heads, twelve for arms/legs).
Shape the Loaves
On a lightly floured surface, take each 260g piece, round it into a ball, and place on a parchment-lined baking sheet.
Next, take one of the twelve smaller dough pieces, and with one finger, gently roll it in the middle, creating an indent that divides it into two connected spheres without breaking the dough. Roll the center of each sphere to divide further, creating a strand of four connected spheres. Repeat this for all twelve pieces, forming four-sphere strands for each loaf.
Roll the remaining three 20g pieces into tight rounds to form the heads.
Assemble the Loaves
Lightly brush the loaves with water. Take one of the four-sphere strands and stretch it across one loaf from end to end. Place another strand perpendicularly, then lay the remaining two strands diagonally between the first two. Place one of the small rounds (heads) on top, pressing it gently into the center where the strands intersect. Repeat this process for the other two loaves.
Proof the Loaves
Cover the loaves with a tea towel and let them proof for 90 minutes, or until fully risen.
Tip: Lightly flour your fingertip and gently press it into the dough—if the indent springs back slowly, the dough is ready. If it fills in too quickly, it’s under-proofed; if it doesn’t spring back at all, it’s over-proofed.
Egg Wash & Bake
Whisk the ingredients for the egg wash and gently brush it over the loaves. Reduce the oven temperature to 325°F and place the loaves in the oven. Bake for 15-20 minutes, until golden brown and the center temperature reaches 190°F.
Finish
Remove the loaves from the oven, brush with melted butter, and sprinkle with sugar to coat.
