Pan de Muertos

 from Rick Martinez on Instagram

Tangzhong;

240 g whole milk

40 g bread flour

Dough;

140 g whole milk, warm 110F

2 1/4 tsp active dry yeast

40 g sugar

(some recipes add anise)

 

2 eggs plus one yolk, room temp

2 tsp grated orange zest

10 g salt

 

620 g bread flour

120 g butter, room temp

30 g melted butter

Make the tangzhong;

Whisk milk and flour in a small saucepan until no lumps remain.  Boil over medium heat, whisking constantly until the mixture resembles a thick pudding.  Remove from heat and let it cool.

Make the Dough;

Whisk the milk, yeast and sugar in your stand mixer until combined and then let it rest for 10 minutes.

Whisk eggs, salt and orange zest until combined.  

Then add the flour, egg mixture and the tangzhong to the yeast mixture and stir until a shaggy dough forms.  Knead for about 3 minutes, then add the butter 1 Tbsp at a time.  Lightly oil the bowl, cover and let it rise until doubled. (30-50 minutes?)

Shape the dough;

Gently deflate the dough and divide into 12 pieces.  tear off 2 small pieces of dough from each piece.

Shape each of the 12 larger pieces into buns.  Use each of the smaller pieces to create 2 bones for each bun.  Let the bones rise separately from the buns.  Cover and let rise again until doubled (1/2 to 2 hours?)  Gently place the bones on the buns.  Brush with melted butter

Bake the buns;

Bake at 350F until deep golden brown 25-35 minutes.  Brush with melted butter and sprinkle with sugar.