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Day of the Dead bread perfumed with orange blossom water has a delicate, floral aroma. This family tradition is a soft, sweet offering that honors departed loved ones.
Warm the milk gently over low heat until just lukewarm (do not boil), then remove from heat and whisk in 1 tablespoon sugar and the yeast. Let rest for 10 minutes until foamy.
In a large mixing bowl, combine flour, rest of the sugar, salt, eggs, orange zest, and orange blossom water. Pour in the yeast mixture and mix until a shaggy dough forms.
Knead in the softened butter a bit at a time, continuing for about 10 minutes by hand or 5 minutes with a stand mixer, until the dough is soft, smooth, and slightly sticky.
Cover the bowl tightly and let the dough rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
Punch down the dough and set aside a golf-ball sized piece for decoration. Shape the remaining dough into a smooth round loaf. Using the reserved dough, form small round pieces and ropes to create the traditional 'bones' and 'skull' decorations atop the loaf.
Place decorated loaf on a baking sheet lined with parchment. Cover and let rise again 45–60 minutes, until puffy.
Preheat oven to 350°F (175°C). Bake bread for 30–35 minutes, or until golden brown and hollow sounding when tapped.
While still warm, brush loaf with melted butter and dust generously with sugar for a delicate, sweet finish.
