Ingredients
- 1 kg Day of the Dead Bread Mix
- 300 g Egg
- 150 ml Water
- 40 g Fresh yeast
- 130 g Pistachio
- 40 g Espiga® Fine Flour
- 5 g Vegetable shortening
- 50 ml Milk
- 100 g Egg
- 200 g Powdered sugar
- 20 ml Water
- 1/2 drop of cgreen food coloring
- 100 g Pistachios
Preparation
Dough
- Weigh all the ingredients precisely and add the fresh egg, yeast, half the water, and the Pan de Muerto Mix to the blender's mixing bowl.
- Mix with the dough hook on speed 1 for 1 minute.
- Knead on speed 2 for about 10 minutes, gradually adding the remaining water until the ingredients are thoroughly incorporated and the dough forms a smooth, elastic consistency. Let it rest for about 15 minutes.
- 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.
- Add the pistachios (previously chopped into small pieces), weigh out the dough into 70-gram portions, roll them into balls, and place them on a greased baking sheet.
- Shape the little bones from the dough you set aside and place them on top of the pieces. Let them rise again until they double in size.
- Mix the egg with the milk to glaze the pieces using a brush.
- Bake at 160 °C for about 20 to 25 minutes, then let cool.
Completed
- Mix powdered sugar, water, and a small drop of green food coloring to glaze the pieces, and immediately top them with chopped pistachios.
