Procedure

1. Place the fresh egg, yeast, the Pan de Muerto mix, and 50% of the water in the mixer bowl.
2. Mix with the dough hook on the first speed for 1 minute.
3. Knead on the second speed setting for 15 minutes.
4. Add the remaining water and continue mixing for 10 minutes on speed 2 until the dough becomes elastic.
5. Let the dough rest, lightly greased, at room temperature for 30 minutes.
6. Chill the dough for 60 minutes, until it is workable.
7. Cut and shape the dough to form the piece.
8. Place the pieces on greased baking sheets.
9. Decorate the dough pieces with “bone”-shaped pieces of dough.
10. Let the dough rise until it doubles in size.
11. Bake at 150 °C for 60 minutes for 1-kg pieces.
12. Let the pieces cool to room temperature, pour the melted chocolate over them, and decorate as desired.