Dough

1. Weigh all the ingredients accurately and place the fresh egg, yeast, anise, half the water, 100 g of white flour, and the Pan de Muerto Mix into the mixer bowl.
2. Mix with the dough hook on the first speed setting for 1 minute.
3. Knead on the second speed setting for about 10 minutes, gradually adding the remaining water until the ingredients are fully incorporated and the dough forms a smooth, elastic texture.
4. Set aside 400 g of the dough and mix it with 40 g of white flour and 5 g of vegetable shortening; you'll use this later to shape the little bones.
5. Stir the small pieces of piloncillo into the main dough and let it rest for about 15 minutes.
6. Divide the main dough into 70-gram portions, shape them into balls, and place them on a greased baking sheet.
7. Shape the little bones from the dough you set aside and place them on top of the pieces.
8. Let it rise again until it doubles in size.
9. Bake at 160 °C for about 25 minutes. Let cool.

Completed

1. To finish, mix the egg with the milk, brush the pieces with the mixture, and sprinkle with sesame seeds and piloncillo.