Hibiscus Pan de Muerto With a Corn-y Twist

Directions

1. In a small pot, heat milk over a stove with the dried hibiscus flower. Once milk is simmering, remove from stove and steep hibiscus for 10 minutes. We want a strong purple color and flavor from the flowers. Strain hibiscus from the milk and let cool to room temperature.

2. In a stand mixer with a hook attachment, add the flour, masa harina, yeast, sugar, eggs, vanilla, cinnamon powder, beet powder, orange zest, and hibiscus-steeped milk. Mix the dough on medium speed for 5 minutes. Scrape down the sides of the bowl and continue to mix for another 5 minutes. Your dough will look a little shaggy at this point. 

3. With the mixer still running, incorporate the butter bit by bit, waiting to incorporate more until the last piece of butter is almost incorporated. This should take approximately 5 minutes. Once the final piece of butter is added, mix for another 8 minutes or until all the butter has been incorporated and the dough is smooth and elastic.

4. Transfer the dough onto a greased bowl, cover with a towel or plastic wrap and let stand in a warm place until it doubles in size. It may take 1 -1 ½ hours depending on how warm the environment is.

5. Press the dough down with floured fists to deflate it. Transfer the dough onto a working surface. Separate the dough into five 6.5 ounce pieces (you will have some dough remaining; reserve this for the topping). You may need to dust your hands and the dough with flour to prevent sticking. Shape each piece by rolling it into balls and placing them on parchment-lined baking sheets, 4 inches apart.

6. With the remaining dough, divide into ten 1 oz pieces (there will still be a bit left after this; reserve it for the next step). Shape each piece into logs and pinch at intervals to resemble bones. Place two logs on top of each of the dough rounds, crossing them in the middle.

7. With the remaining dough, shape into 5 small rounds and place each round in the center of the dough, pressing down to firmly secure it.

8. Cover the dough rounds and let them rise again for another hour or until doubled in size.

9. Pre-heat the oven to 350F/ 180 C.

10. Brush the rounds with a mixture of egg and 3 tablespoons of water. Bake the bread for 20-25 minutes until golden brown. Let cool slightly before decorating.

11. Combine 2 cups of sugar with a tablespoon of beet powder (optional). Brush the breads with melted butter and coat each one with the sugar mixture, tapping off any excess.

12. Let cool completely before enjoying.