Cooking Instructions

Follow these steps for perfect results

Ingredients

0/12 checked
8
servings
2 unit

freeze dried fruit

ground

1 unit

dried herbs

ground

0.75 cup

sugar

divided

0.5 cup

whole milk

warmed

1.25 unit

active dry yeast

2 tsp

kosher salt

3 unit

eggs

room temperature

1 tsp

orange zest

finely grated

3 tbsp

nonfat dry milk powder

3 cup

bread flour

plus more for surface

14 tbsp

unsalted butter

cut into pieces, room temperature

1 unit

nonstick cooking spray

Step 1
~5 min

Pulverize freeze dried fruit or freshly dried herbs in a blender until very finely ground.

Step 2
~5 min

Transfer to a small bowl and whisk in 1/2 cup sugar.

Step 3
~5 min

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.

Step 4
~5 min

Whisk milk and yeast in the bowl of a stand mixer (or use a large bowl to knead by hand).

Step 5
~5 min

Let sit 10 minutes to dissolve.

Step 6
~5 min

Whisk granulated sugar, salt, eggs and zest in a small bowl.

Step 7
~5 min

Add milk powder, 3 cups flour, and egg mixture to yeast mixture.

Step 8
~5 min

Mix with a wooden spoon until a shaggy dough forms.

Step 9
~5 min

Transfer to stand mixer and fit with dough hook.

Step 10
~5 min

Mix on medium speed until dough comes together but is still slightly tough, about 3 minutes.

Step 11
~5 min

Increase speed to medium-high and add butter, 1 Tbsp at a time.

Step 12
~5 min

Continue mixing until dough is smooth, elastic, and very tacky but pulls away from sides of bowl, about 12 minutes.

Step 13
~5 min

Lightly butter a large bowl.

Step 14
~5 min

Scrape dough into bowl.

Step 15
~5 min

Cover with plastic wrap and let dough rise in warm, draft-free area until doubled in volume, 35-50 minutes.

Step 16
~5 min

Gently deflate dough by lifting it up around the edges and letting it fall back into bowl, turning bowl and repeating if needed.

Step 17
~5 min

Cover bowl tightly with plastic wrap and chill at least 12 hours and up to 3 days.

Step 18
~5 min

Line 2 rimmed baking sheets with parchment paper; lightly coat parchment with nonstick spray.

Key Technique: Baking
Step 19
~5 min

Turn out dough onto a clean work surface and divide into 8 equal pieces.

Step 20
~5 min

Then tear off a tablespoon-sized piece of dough from each piece and set aside.

Step 21
~5 min

Re-shape the larger 8 pieces into a smooth round balls and transfer to the prepared sheet spaced evenly apart.

Step 22
~5 min

Pinch off a 1/2 teaspoon-sized piece of dough from each of the remaining smaller 8 pieces.

Step 23
~5 min

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.

Step 24
~5 min

Divide remaining 8 pieces of dough in half; you should now have 16 small pieces of dough.

Step 25
~5 min

Working one piece at a time, roll using the palm of your hand into a 3" thin rope.

Step 26
~5 min

Use your index finger to roll and press the center of the rope so that the middle is thinner and both ends are thicker.

Step 27
~5 min

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.

Step 28
~5 min

Carefully transfer to second prepared sheet tray and repeat with remaining dough spacing evenly apart on prepared sheet.

Step 29
~5 min

Spray two large sheets of plastic wrap with non-stick spray and loosely cover.

Step 30
~5 min

Let rise in a warm, draft-free area until almost doubled in size, about 1 1/2 hours.

Step 31
~5 min

Position a rack in center of oven; preheat to 350°.

Step 32
~5 min

Remove plastic wrap and carefully pick up one of the bones, lifting from the ends.

Step 33
~5 min

Drape over one of the larger dough rounds, positioning at 12 o'clock and 6 o'clock.

Step 34
~5 min

Repeat with second bone, positioning at 9 o'clock and 3 o'clock.

Step 35
~5 min

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.

Step 36
~5 min

Bake until deep golden brown, 30-40 minutes.

Step 37
~5 min

Transfer pan to a wire rack and let cool 10 minutes.

Step 38
~5 min

Remove from pan and brush with melted butter and immediately sprinkle with fruit sugar.

Step 39
~5 min

Let cool on a wire rack at least 1 hour before serving.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 minutes

Batch Cooking
Friendly
Make Ahead

Dough can be made ahead and chilled.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
High
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with Mexican hot chocolate.

Enjoy as a sweet breakfast or dessert.

Perfect Pairings

Food Pairings

Mexican Hot Chocolate
Champurrado

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Mexico

Cultural Significance

Traditional Day of the Dead bread.

Style

Occasions & Celebrations

Festive Uses

Day of the Dead (Día de Muertos)

Occasion Tags

Day of the Dead
Holidays
Celebration

Popularity Score

70/100

More Mexican Dessert Recipes

Discover more delicious Mexican Dessert recipes to expand your culinary repertoire

Mexican
Medium
A-

Tres Leches Cake

4.0
(1893 reviews)

A classic Mexican dessert, Tres Leches Cake is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. Topped with whipped cream and cinnamon, this cake is incredibly moist and flavorful.

70 min
450 cal
Vegetarian
75%
70
Mexican
Medium
C+

Mexican Bunuelos

4.1
(1950 reviews)

Traditional Mexican sweet fritters, perfect as a dessert or snack. Crispy on the outside, soft on the inside, coated with cinnamon sugar.

35 min
200 cal
Vegetarian
80%
75
Mexican
Medium
B+

Churros with Cinnamon & Sugar

4.2
(842 reviews)

Crispy, fried churros coated in cinnamon and sugar, a classic Mexican treat. This recipe offers an eggless version, perfect for a quick and satisfying dessert.

30 min
200 cal
Vegetarian
80%
75
Mexican
Medium
B+

Apple Enchiladas

4.5
(65 reviews)

Delicious apple enchiladas, a sweet and comforting dessert with a hint of cinnamon, perfect for a warm treat. A Mexican-inspired dessert with soft apples wrapped in tortillas, covered in a sweet brown sugar sauce, and baked to golden perfection.

70 min
350 cal
Vegetarian
75%
70
Mexican
Medium
B+

Mexican Wedding Cookies

4.4
(659 reviews)

Delicate and crumbly cookies with a nutty flavor, perfect for celebrations or a sweet treat.

25 min
120 cal
Vegetarian
80%
75
Mexican
Medium
C+

Sopaipillas (Fried Bread)

4.5
(1387 reviews)

Sopaipillas are a type of fried bread, often served as a dessert. They are typically puffed up like little pillows and can be filled with honey or rolled in cinnamon and sugar.

20 min
300 cal
Vegetarian (if using vegetable oil)
Gluten-containing
85%
75
Mexican
Medium
A-

Mexican Wedding Cakes

4.4
(1288 reviews)

Delicate and crumbly cookies coated in powdered sugar, perfect for celebrations.

30 min
150 cal
Vegetarian
85%
75
Mexican
Medium
B+

Polvorones

4.1
(1771 reviews)

Delicate and crumbly cookies with a nutty, buttery flavor, coated in powdered sugar.

40 min
120 cal
Vegetarian
85%
75