Día de los Muertos: Foods & Festivities

In a large bowl, whisk together 1 cup of flour, sugar, salt, and yeast. Set aside.

In a separate bowl, combine the lukewarm milk, melted butter, beaten eggs, orange zest, and orange blossom water (if using).

Pour the wet ingredients into the dry ingredients and mix well. Gradually add the remaining flour, mixing until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.

Punch down the dough. Reserve about 1/4 of the dough for decoration. Divide the remaining dough into 1 large ball and 4 smaller balls. For the decorations, roll the reserved dough into thin 'bones' and a small 'tear drop' or 'skull'.

Shape the large dough ball into a round loaf and place on a parchment-lined baking sheet. Arrange two 'bones' across the top of the loaf, crisscrossing them. Place the 'tear drop' in the center where the bones meet.

Cover the loaf loosely with plastic wrap and let rise again for 30-45 minutes, or until puffy.

Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom.

While still warm, brush the bread with melted butter (if not using egg wash) and then sprinkle generously with the sugar-cinnamon mixture. Let cool slightly before serving.