Dough

1. Measure out all the ingredients precisely and add the fresh egg, yeast, 10 g of matcha, half the water, and the Pan de Muerto Mix to the blender’s mixing bowl.
2. Mix with the dough hook on speed 1 for 1 minute.
3. Knead on speed 2 for about 10 minutes, gradually adding the rest of the water until the ingredients are thoroughly incorporated and the dough forms a smooth, elastic ball.
4. Set aside 400 g of the dough and mix it with 40 g of white flour, 5 g of vegetable shortening, and 5 g of matcha; you'll use this later to shape the little bones.
5. Finely chop the pistachios, add them to the main dough in the bowl, mix them in, and let it rest for about 15 minutes.
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 we set aside and place them on top of the pieces.
8. Let it rise again until it doubles in size, bake at 160 °C for about 20 to 25 minutes, and let it cool.

Completed

1. Brush the pieces with butter and let them dry; mix the granulated sugar and matcha to coat them with this mixture, and garnish with chopped pistachios.