Dough

1. Place the fresh egg, yeast, anise, 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 speed 2 for 10 minutes.
4. Add the milk to the mixture and continue kneading for about 10 minutes until the mixture becomes elastic.
5. Once the ingredients are fully combined, let the dough rest at room temperature for 20 minutes, then add the lightly crushed roasted peanuts.
6. Cut out shapes according to the desired weight, decorate the pieces with bone-shaped pieces of dough, and let them rise for 90 to 120 minutes.
7. Bake at 160 °C for 20 minutes. Let the pieces cool to room temperature.

Completed

1. For the glaze, mix the powdered sugar with the hot milk and lemon juice until the mixture is smooth and glossy. 2.
2. Add the ground almonds to the glaze, mix, and spread it on the pan de muerto.
3. Garnish with toasted sliced almonds.