Pan de muerto, also known as bread of the dead, is a sweet, eggy bread that is a traditional part of Day of the Dead celebrations. Learn how to make this delicious bread and how it plays a role in this important holiday.
Add milk to a small saucepan over medium heat. Allow the milk to heat, stirring frequently, until small bubbles form around the edge of the pan and the milk is steaming. Don’t let the milk boil. Remove from heat and stir in butter, sugar and salt. Set aside to cool.
In a bowl, mix yeast with warm water; let stand for about 5 minutes. Add milk mixture, whole egg and egg yolk. Slowly add in the flour; start with 2 cups, adding the final ⅓ cup as needed (what you're looking for here is for the dough to come together and begin to lose some of its stickiness.).
Place dough on a well-floured board and knead until smooth and velvety, about 5 minutes. Try to resist the urge to add lots of extra flour as you knead; the dough will become less sticky as you work it.
Place in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1 ½ hours. Gently knead again on a floured board to expel air bubbles.
Divide dough into 3 equal parts. Shape each into a rope about 12 inches long. Braid ropes together, pressing ends to hold securely; place on a greased baking sheet and join ends firmly to make a wreath. (Optionally, you can also set aside a small piece of dough, about 1/3 cup size, and shape into two "bones" to cross on top of the wreath.)
Cover lightly and let rise in a warm place for about 30 minutes or until puffy looking.
Preheat oven to 350°F.
Lightly beat the reserved egg white and gently brush over the loaf. Mix cinnamon and sugar, sprinkle onto loaf (avoiding the bones, if applicable). Bake for about 35 minutes or until richly browned. Serve warm with butter.