Pan de Muerto

Ingredients

• 5 cups bread flour (about 1 pound 6 1/2 ounces)
• 1 1/2 cups all-purpose flour (about 6 3/8 ounces), plus more for dusting
• 3/4 cup plus 2 tablespoons granulated sugar
• 4 teaspoons kosher salt
• 2 (1/4-ounce) envelopes instant or quick-rising yeast
• 1 cup whole milk
• 1/4 cup orange blossom water
• 4 teaspoons grated orange zest plus 3 tablespoons fresh orange juice (from 3 oranges)
• 4 large eggs, at room temperature
• 11 tablespoons unsalted butter (5 1/2 ounces), cubed and at room temperature, plus more for greasing bowl
• 2 ounces piloncillo (about 1/4 cup), finely chopped
• 1/4 cup water
• Granulated sugar or assorted sanding sugars

Steps

1. With a dough-hook stand mixer, stir together the bread flour, all-purpose flour, granulated sugar, salt and yeast. Add the milk, orange blossom water, orange zest and juice, and 3 eggs. Beat at medium-low speed for about 1 minute, until the flour is mostly incorporated, stopping to scrape the bowl sides as necessary. Switch to low speed and add the butter about 3 tablespoons at a time, beating until each addition is fully incorporated and scraping the sides as needed, 1 to 2 minutes. Increase to medium speed and beat for about 8 to 12 minutes, until soft, slightly sticky and elastic. The dough should begin pulling away from the bowl sides, though it may still stick to the bottom and sides.
2. Put the dough in a large butter-greased bowl and cover loosely with plastic wrap. Leave in a warm place free of drafts for about 45 minutes, until puffed, then refrigerate for at least 8 hours or up to 12 hours.
3. Take the dough out of the refrigerator. Measure 24 (5/8-ounce) portions, shaping each into a ball for the bones; cover with plastic wrap or a kitchen towel and set aside. Measure 12 (1/4-ounce) portions and shape them into balls for the tops. Put these on a baking sheet, cover with plastic wrap and refrigerate until needed.
4. Divide the remaining dough evenly into 12 (about 3-ounce) portions, shaping each into a base ball. Keep the dough covered as you work and dust your hands and the surface lightly with flour when needed. Put 6 (3-ounce) balls on each of 2 parchment paper-lined baking sheets, leaving at least 2 to 3 inches between them. Cover loosely with plastic wrap and leave in a warm, draft-free place for 30 to 45 minutes, until doubled. Heat the oven to 400°F with the rack on the top third shelf.
5. On a very lightly floured surface, roll 1 (5/8-ounce) ball into a 4 1/2-inch-long rope, lightly flouring your hands as needed. Spread 3 fingers of one hand about 1/2 inch apart with the middle finger at the rope center, and press 3 deep indentations into the dough. Deepen them with your index finger if necessary until the shape resembles a bone. Roll and shape the remaining 23 (5/8-ounce) balls the same way. Put the bones on the sheet with the 12 (1/4-ounce) balls, cover, and refrigerate again until needed.
6. With your hand, gently flatten 6 proofed 3-ounce balls on 1 baking sheet to about 1-inch thickness. Whisk the remaining 1 egg in a small bowl and lightly brush it onto the flattened balls. Take 12 bones and 6 (1/4-ounce) balls from the refrigerator. Set 2 bones in an X on each flattened base, pressing or tucking their ends beneath the base as needed. Set 1 (1/4-ounce) ball at each X center and press down firmly so it adheres to the X-shaped bones.
7. Put the sheet in the preheated oven and lower the temperature to 350°F. Bake at 350°F until lightly golden brown and an instant-read thermometer in the dough center reads 190°F, 18 to 20 minutes. Let the breads cool slightly on their baking sheet on a wire rack for about 15 minutes. Raise the oven to 400°F, then repeat shaping and baking with the remaining 6 (3-ounce) base balls, remaining 12 bones and remaining 6 (1/4-ounce) balls.
8. In a small saucepan over medium-high heat, bring the piloncillo and 1/4 cup water to a boil, stirring occasionally. Lower to medium heat and simmer, still stirring occasionally, for 2 to 3 minutes, until dissolved. Take off the heat and brush the breads evenly with the piloncillo syrup. Sprinkle granulated sugar or sanding sugar over them and press it onto the bread, then serve.