Day of the Dead Bread

Instructions

1. Combine milk, 2 eggs, orange juice and zest, and sugar In the bowl of a mixer. Using the dough hook attachment, mix on low speed for 1 minute.
2. Add yeast, mix for an additional minute then add salt followed by 1 cup of flour at a time until dough comes together.
3. Turn dough out onto a lightly floured surface and knead briefly. Form into a ball, place in a greased bowl and cover with plastic wrap. Set bowl in a warm space (like an oven with only the light on) and let rise for about 1.5 hours or until doubled in size.
4. When dough has doubled in size, roll it out on a lightly floured surface and cut out 1/4 of the dough, as if cutting a piece of pie.
5. Reform the larger piece into a ball and place on a lined or greased sheet pan. Lightly cover with plastic wrap and set aside.
6. Take the smaller wedge and divide it into 4 pieces, one smaller piece, about 1/2 ounce, then 3 other pieces about equal size. Shape the smaller piece into a ball shape, and the other 3 into ropes about 6 inches or in length, then pinch to flatten the center so the ends or wider the the center and resemble bones (these will be our "bone" shapes.) In a small bowl, beat egg to make egg wash.
7. Brush the large dough ball with egg wash then lay the dough ropes on a cross or x pattern, brush with more egg wash and gently press the ball into the center. Brush with a little more egg wash then return to the oven and allow to proof for additional 45 minutes.
8. Once dough has risen, remove from oven and set on counter top. Place oven rack on lower shelf of oven then preheat to to 325°F.
9. Sprinkle dough with colored sugar and bake for 35 to 40 minutes. Remove from oven and cool.
10. To serve, slice like a cake and serve with orange marmalade and coffee.