Bring the milk to a boil for one minute and then let it cool a little.<\/p>\n In a bowl, place the chopped yeast<\/strong>, sugar and lukewarm milk. Mix to completely dissolve the ingredients in the milk.<\/p>\n Add the 2 eggs and mix vigorously<\/strong>. Add the flour and mix to remove lumps.<\/p>\n Add a teaspoon of orange blossom extract.<\/p>\n Let stand until the sourdough has tripled in volume (about 25 minutes). Knead again and repeat three times<\/strong>.<\/p>\n Place the sourdough<\/strong> in a large container and add the orange zest, sugar, egg yolk and mix the ingredients vigorously.<\/p>\n Add salt and sifted flour (sieving will give the bread an airier texture<\/strong>). Mix to remove lumps. Cover the mixture and let stand for 20 minutes<\/strong>.<\/p>\n Prepare a clean, dry surface to knead the dough for about ten minutes.<\/p>\n Add half of the marijuana butter<\/strong><\/a> to the dough of the cannabic bread<\/strong> of the dead. Repeat kneading with the other half of the cannabic butter: the dough will no longer stick to the kneading surface.<\/p>\n Place the dough in a container coated with sunflower oil. Cover and let it rest for about an hour so that the bread of the dead<\/strong> doubles in volume. Knead again for one minute.<\/p>\n Separate 95 g of dough for topping our cannabic breads of the dead<\/strong>. Separate the remaining dough into two equal parts and form two balls that you place on a baking tray.<\/p>\n Add a little flour (about 5 g<\/strong>) to the 95 g of dough<\/strong> reserved for topping. This will keep them in shape during cooking. Take 4 portions of 20 g each<\/strong> and divide the rest in half. Shape these 4 bone-shaped portions (see photo) and place them on the breads. Place the two remaining balls in the centre of the breads as follows:<\/p>\n Once the breads are decorated, coat them with a little sunflower oil and let them rest so that they double in size (about an hour).<\/p>\n Preheat the oven sole to 175\u00baC<\/strong> before the end of fermentation. Place a small empty dish at the bottom of the oven.<\/p>\n Once the breads<\/strong> have doubled in size, pour 100 ml of boiling water into the empty container to create steam. It is advisable to use gloves for this operation.<\/p>\n Wait 5 minutes and then turn the oven to rotary heat<\/strong> (heat up and down for conventional ovens) and bake for another 20-25 minutes<\/strong>.<\/p>\n Remove the cannabic breads<\/strong> of the dead and let them cool on a rack.<\/p>\n![\"\"](\"\/blog\/wp-content\/img\/publicaciones\/articulos-blog\/2019\/pan-muerto\/ingredientes-pan-muerto.jpg\")
<\/a><\/p>\nIngredient for sourdough<\/h3>\n
\n
Ingredients for the dough<\/h3>\n
\n
Topping<\/h3>\n
\n
Preparation of the sourdough<\/h3>\n
<\/a><\/a><\/a><\/a><\/a><\/div>\nPreparation of the bread of the dead<\/h3>\n
<\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/p>\n<\/div>\n<\/a><\/a><\/a><\/a><\/p>\n<\/div>\nCooking<\/h3>\n