Follow these steps for perfect results
freeze dried fruit
ground
dried herbs
ground
sugar
divided
whole milk
warmed
active dry yeast
kosher salt
eggs
room temperature
orange zest
finely grated
nonfat dry milk powder
bread flour
plus more for surface
unsalted butter
cut into pieces, room temperature
nonstick cooking spray
Pulverize freeze dried fruit or freshly dried herbs in a blender until very finely ground.
Transfer to a small bowl and whisk in 1/2 cup sugar.
Sift through a fine mesh sieve, discard any large pieces of fruit or herbs and store sifted fruit sugar in an airtight container until ready to use.
Whisk milk and yeast in the bowl of a stand mixer (or use a large bowl to knead by hand).
Let sit 10 minutes to dissolve.
Whisk granulated sugar, salt, eggs and zest in a small bowl.
Add milk powder, 3 cups flour, and egg mixture to yeast mixture.
Mix with a wooden spoon until a shaggy dough forms.
Transfer to stand mixer and fit with dough hook.
Mix on medium speed until dough comes together but is still slightly tough, about 3 minutes.
Increase speed to medium-high and add butter, 1 Tbsp at a time.
Continue mixing until dough is smooth, elastic, and very tacky but pulls away from sides of bowl, about 12 minutes.
Lightly butter a large bowl.
Scrape dough into bowl.
Cover with plastic wrap and let dough rise in warm, draft-free area until doubled in volume, 35-50 minutes.
Gently deflate dough by lifting it up around the edges and letting it fall back into bowl, turning bowl and repeating if needed.
Cover bowl tightly with plastic wrap and chill at least 12 hours and up to 3 days.
Line 2 rimmed baking sheets with parchment paper; lightly coat parchment with nonstick spray.
Turn out dough onto a clean work surface and divide into 8 equal pieces.
Then tear off a tablespoon-sized piece of dough from each piece and set aside.
Re-shape the larger 8 pieces into a smooth round balls and transfer to the prepared sheet spaced evenly apart.
Pinch off a 1/2 teaspoon-sized piece of dough from each of the remaining smaller 8 pieces.
Roll each tiny piece into a smooth round ball and transfer to the second prepared sheet in a single row on one of the narrow ends spaced about 1" apart.
Divide remaining 8 pieces of dough in half; you should now have 16 small pieces of dough.
Working one piece at a time, roll using the palm of your hand into a 3" thin rope.
Use your index finger to roll and press the center of the rope so that the middle is thinner and both ends are thicker.
Next, use your two index fingers to roll and press the centers of the two thicker ends so that the centers are thin and the ends are thicker.
Carefully transfer to second prepared sheet tray and repeat with remaining dough spacing evenly apart on prepared sheet.
Spray two large sheets of plastic wrap with non-stick spray and loosely cover.
Let rise in a warm, draft-free area until almost doubled in size, about 1 1/2 hours.
Position a rack in center of oven; preheat to 350°.
Remove plastic wrap and carefully pick up one of the bones, lifting from the ends.
Drape over one of the larger dough rounds, positioning at 12 o'clock and 6 o'clock.
Repeat with second bone, positioning at 9 o'clock and 3 o'clock.
Carefully place one of the small balls in the center, at the point where bones overlap, gently pressing edges of the ball into bones and larger ball, crowning the loaf.
Bake until deep golden brown, 30-40 minutes.
Transfer pan to a wire rack and let cool 10 minutes.
Remove from pan and brush with melted butter and immediately sprinkle with fruit sugar.
Let cool on a wire rack at least 1 hour before serving.
Expert advice for the best results
For a richer flavor, use brown butter.
Ensure the yeast is fresh for optimal rising.
Do not overbake the bread, or it will become dry.
Everything you need to know before you start
20 minutes
Dough can be made ahead and chilled.
Serve on a decorative plate, dusted with extra fruit sugar.
Serve with Mexican hot chocolate.
Enjoy as a sweet breakfast or dessert.
Complements the sweet and spiced flavors.
Discover the story behind this recipe
Traditional Day of the Dead bread.
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