Pan de muerto

Preparation

1. Prepare the sponge: In a medium cup, mix the warm milk, ¼ cup of flour (taken from the 500 g), 2 tablespoons of sugar (taken from the 100 g), and the yeast. Mix well, cover, and let rest for 20–30 minutes, until a foamy mixture forms.
2. Prepare the dough: In a large bowl, place the remaining flour, remaining sugar, and salt; mix to combine. Make a well in the center and add the sponge, eggs, orange zest, and vanilla. Begin mixing and kneading. Add the butter little by little, one tablespoon at a time (seven tablespoons in total, reserving one for the end), kneading well after each addition.
3. Knead: The dough will be sticky at first. Do not add extra flour right away. Knead in intervals: 10 minutes of kneading, 5–10 minutes of resting, and repeat. Then transfer the dough to a lightly floured surface and work the edges, lifting and hitting the dough against the table until you obtain a smooth, elastic ball. This process can take about 30 minutes.
4. First rise: Place the dough in a lightly oiled bowl with Goya Olive Oil, cover with plastic wrap, and let rest until it doubles in size (about 1 hour).
5. Shape the breads: Divide the dough into four equal parts. For each one, separate a small piece of dough. Form a ball with the large portion and place it on a greased or parchment-lined baking tray. Flatten it slightly. Divide the small piece into three parts: with two, make the “bones” (small sticks with grooves made with your fingers), and with the third, form a small ball. Brush the surface of the bread with water, place the bones in a cross shape, and the small ball in the center. Repeat with the remaining breads.
6. Second rise: Cover the breads with plastic wrap and let rest for 40 minutes while preheating the oven to 180 °C (350 °F).
7. Bake: Bake for about 25 minutes or until golden. Remove from the oven and let cool on a wire rack.
8. Coat with sugar: When the breads are warm, melt the remaining tablespoon of butter and brush the surface. Then sprinkle with white sugar and Goya shredded coconut.
9. Fill: Once the bread is fully cool, cut it open and add pieces of Goya guava paste and use a piping bag to add Goya sweetened condensed milk.