Gusto Bread prepares Pan de Muerto every year in the weeks leading up to Día de Muertos in November. 1 and 2. This version contains both a yeast dough (a mixture of flour, yeast and milk) and a sourdough starter; If you don't have your own, you can often purchase it from local bakeries. (This recipe also works with the yeast sponge alone.)
These are larger than what the bakery sells and make six large rolls. Shaping the “huesos” or “bones” that decorate the table tops takes a little practice, but doesn’t have to be perfect. Instead of the “bones,” you can also make twisted braids to crisscross the Pan de Muerto. When making “bones” one of the buttons should be in the center. If you want to make braids, place a small ball of dough in the center.
Pan de Muerto takes a few hours to prepare, but much of that time is spent rising the dough. The first course is for the dough you just kneaded. The second is for the shaped buns before they go into the oven.
Once the buns have cooled, brush them with melted sugar and sprinkle with sugar. At the bakery it is sometimes rose, vanilla or yuzu sugar. Eat them the day they are prepared, cut them into wedges, or place them on your Día de Muertos altar.
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