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Sweet, orange blossom-scented bread shaped with bone motifs is Mexico's Day of the Dead tradition. This beloved family offering is a soft, fragrant centerpiece of the ofrenda.
Warm the milk until just lukewarm (about 105°F); stir in yeast and 1 tablespoon sugar, let sit until foamy, about 10 minutes.
In a large bowl, combine flour, remaining sugar, salt, orange zest, and orange blossom water. Mix to incorporate aromatics and dry seasonings evenly.
Add eggs, foamy yeast mixture, and vanilla extract. Mix by hand or with a stand mixer until a sticky dough begins to form.
Add softened butter in pieces, kneading until dough is smooth and elastic. Resist the urge to add extra flour; keep kneading on medium for 7-10 minutes.
Cover and let the dough rise in a warm place until doubled in size, 90–120 minutes. Gently punch down and reserve a palm-size piece for decoration.
Shape the main dough into a round loaf; use reserved dough to form ‘bones’ and a knob, arranging motifs on top to resemble traditional Pan de Muerto.
Place loaf on a parchment-lined baking sheet, loosely cover, and let rise for 45–60 minutes until noticeably puffy.
Preheat oven to 350°F (175°C). Bake for 30–35 minutes or until deep golden brown and the loaf sounds hollow when tapped.
While the loaf is still warm, brush with melted butter and sprinkle all over with sugar (topping) for a sparkling finish.
Cool completely before slicing and serving, traditionally enjoyed with hot chocolate or as part of the ofrenda.
