Ingredients
- 1 kg Day of the Dead Bread Mix
- 280 g Egg
- 80 ml Water
- 50 g Fresh yeast
- 100 g Candied pumpkin pulp
- 40 g Espiga® Fine Flour
- 5 g Vegetable shortening
- 100 g Egg
- 50 ml Milk
- 200 g Pumpkin seeds
- 150 g Sugar
Preparation
Dough
- Weigh all the ingredients precisely and place the fresh egg, yeast, pumpkin pulp, half the water, and the "Pan de Muerto" mix into the mixer bowl.
- Mix with the dough hook on the first speed setting for 1 minute.
- 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. 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.
- Divide the main dough into 70-gram portions, shape 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.
- Bake at 160 °C for about 25 minutes, then let cool.
Completed
- To finish, mix the egg with the milk, brush the pieces with the mixture, sprinkle them with chopped pumpkin seeds, and dust them with sugar.
