Frida Kahlo's Pan De Muerto

Ingredients

• 7 cups all-purpose flour, sifted, plus extra for flouring your work surface
• 1 3/4 cups granulated sugar
• 1 1/4 cups unsalted butter, at room temperature
• 2 packages active dry yeast, dissolved in 5 tablespoons warm milk
• 12 eggs
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract
• 1/2 cup confectioners' sugar
• 1/3 cup orange juice
• 2 tablespoons grated orange or lemon zest
• Gel icing and sprinkles, for garnish, optional

Directions

1. Combine the sifted flour and granulated sugar in a large bowl, stirring just enough to blend them. Work in the butter with your hands until it is evenly distributed; a few small, pebble-like bits are perfectly fine. Make a small hollow in the middle and add the yeast and milk mixture, cinnamon, salt and vanilla. Mix in the eggs 2 or 3 at a time, using your hands or an electric mixer after each addition. When everything is in the bowl, knead the dough by hand until it comes cleanly away from the bowl’s sides. If the dough feels overly sticky, dust in a little more flour until you can handle it easily. Gather it into a ball, lightly grease the outside, return it to the bowl and cover with plastic wrap. Leave it at room temperature for about 2 hours, until doubled. After it has risen, move the dough to the refrigerator for at least 2 hours, or overnight.
2. Portion the dough into peach-sized balls, setting aside a generous piece for making the decorations for each mini loaf. For a traditional approach, shape the decorations in a way that evokes ancestors who have passed away; to nod to Frida, form each dough ball into an oval, then add two dough “wings” on top for her signature hairstyle, two small dots for eyes, a narrow rope for the mouth and, most importantly, a thick “v” of dough for that unmistakable brow. Arrange the shaped loaves on greased or parchment-lined baking sheets and let them rest for about an hour, so they can puff a little more. Bake at 350 for about 30 minutes, until the tops are golden.
3. As the loaves cool, prepare the optional glaze by boiling the orange juice, orange or lemon zest and confectioners’ sugar for about 2 to 3 minutes, until the mixture begins to reduce and thicken slightly. Brush the glaze over the bread while it is still warm. Once the mini loaves have cooled, you can add more Frida-style details with sprinkles and gel icing, if desired.