Pain des morts mexicain

Warm the milk in a small saucepan over low heat, or in 20-second microwave bursts, until just lukewarm, about body temperature on your finger (not hot, or it will kill the yeast). Stir in the yeast and a pinch of sugar, then let it sit until foamy on top, about 10 minutes.

• 120 ml warm milk
• 7 g yeast
• a pinch (about 1 tsp) sugar

✅ C'est prêt quand : a foamy, bubbly layer forms on top

In a large bowl, combine the flour, remaining sugar, salt and orange zest. Add the eggs, orange blossom water, vanilla and the foamy yeast mixture, then mix with your hand or a wooden spoon until a rough, sticky dough forms.

• 500 g flour
• about 100 g (remaining) sugar
• 1 tsp salt
• zest of 2 oranges orange zest
• 3 eggs
• 2 tbsp orange blossom water
• 1 tsp vanilla extract
• all yeast mixture from step 1

✅ C'est prêt quand : a rough, sticky dough comes together

Turn the dough onto a lightly floured counter and knead in the softened butter a little at a time. Keep kneading for 10 to 15 minutes: it looks greasy at first, then turns smooth, shiny and elastic; a small piece stretched between your fingers should let light through without tearing.

• 100 g softened butter
• a few tbsp, for dusting flour

✅ C'est prêt quand : dough is smooth, shiny and stretches thin without tearing

Shape the dough into a ball, place it in a bowl greased with a little butter or oil, and cover with a damp cloth or plastic wrap. Let it rise in a warm spot until doubled in size, 1.5 to 2 hours; it will take longer in a cool kitchen, so go by size, not the clock.

• a little, for greasing butter or oil
• all kneaded dough from step 3

✅ C'est prêt quand : dough has doubled in size

Punch down the dough and set aside one quarter for decoration. Divide the rest into 2 balls and shape each into a smooth, slightly domed loaf on a lined baking tray; from the reserved dough, roll thin ropes to form 4 bones per loaf (with small bumps for knuckles) and a small ball for the top. Brush each loaf lightly with beaten egg and arrange the bones in a cross with the ball in the centre.

• all risen dough from step 4
• a few tsp, for brushing beaten egg

✅ C'est prêt quand : loaves are shaped with a cross of bones and a ball on top

Cover the shaped loaves loosely with a cloth and let them rise again until noticeably puffy, 45 minutes to 1 hour. Meanwhile, heat the oven to 180°C (350°F).

• all shaped loaves from step 5

✅ C'est prêt quand : loaves look puffy and visibly larger

Brush the loaves all over with the remaining beaten egg, avoiding pooling in the grooves, then bake for 25 to 30 minutes until deep golden and they sound hollow when tapped on the base. While still warm, brush generously with the melted butter and roll in the remaining sugar to coat completely, then cool slightly before slicing.

• remaining beaten egg beaten egg
• 50 g, melted butter
• 80 g sugar, for coating
• all risen loaves from step 6

✅ C'est prêt quand : deep golden crust that sounds hollow when tapped