>> title: Pan de Muerto
>> category: Breads
>> tags: bread, mexican, orange, enriched, sweet
>> counters: Panadería, Bakery
>> aka: pan de los muertos, bread of the dead, day of the dead bread
>> servings: 10
>> time: 5 hr
>> slack: narrow — the shaped bones smear flat if the second proof runs long, and this dough proofs slowly and then all at once

>> step: stir, stand 10 min
Stir @warm whole milk{1/2%cup}(120 mL) with @granulated sugar{1/3%cup}(70 g) and @instant yeast{2 1/4%tsp}(7 g), then let stand ~{10%min}.

>> step: beat in
Beat @eggs{4%large}(200 g), @orange zest{1%Tbs}, and @orange blossom water{1%tsp}(5 mL) into @&(~1)yeast mixture{}.

>> step: add flour and salt, knead 8 min
Add @all-purpose flour{4%cup}(480 g) and @table salt{1 1/2%tsp}(9 g) to @&(~1)egg mixture{}, then knead ~{8%min}.

>> step: beat in the butter, rise until doubled
Beat @softened unsalted butter{1/2%cup}(115 g) into @&(~1)dough{}, then rise until doubled, ~{2%hours}.

>> step: shape a round with bone strips, proof 1 hour
Shape @&(~1)dough{} into a round topped with bone strips and proof ~{1%hour}.

>> step: bake 350°F 35 min, brush, roll in sugar
Bake @&(~1)loaf{} at 350°F for ~{35%min}, then brush with @melted butter{2%Tbs}(28 g) and roll in @coarse sugar{1/4%cup}(50 g).