Dough

1. Weigh all the ingredients precisely and place the fresh egg, yeast, honey, half the water, the "Pan de Muerto" mix, and 160 g of white flour 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 10 minutes, gradually adding the rest of the water until the ingredients are thoroughly incorporated and the dough forms an elastic consistency.
4. Once the ingredients are fully incorporated, let the dough rest at room temperature for 15 minutes.
5. 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.
6. Weigh 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, then bake at 160 °C for about 20 to 25 minutes. Let it cool.

Completed

1. Brush the pan de muerto with melted butter, then wait about 2 minutes for it to dry.
2. Coat each piece with caramelized amaranth.