Pan de muerto (Spanish for bread of the dead), also called pan de los muertos or dead bread in the United States, is a type of sweet roll traditionally baked in Mexico during the weeks leading up to the Día de Muertos, which is celebrated from October 31st to November 2nd.
Dissolve yeast in half a cup of warm water, add half cup of flour and form a small ball of soft dough. Let stand in a warm place until it doubles in size.
Sift the flour with the salt and sugar. Add the eggs, the egg yolks, butter, grated orange and orange blossom water. Knead well.
Add the small ball of dough. Knead again and let stand in a warm place for about an hour. Once again knead, divide the dough into five parts and form four loaves. Place on greased trays and glaze with egg yolk using a brush.
Garnish the loaves with the remaining dough and brush them with the beaten egg. Sprinkle with sugar.
Finally , place the loaves in a preheated oven at 325F for 30 to 40 minutes.
It is advisable to wait until the loaves stop fluffing before garnishing and baking them.