Pan de muerto buns (Day of the Dead bread)

Cut up two sticks of butter and beat in the mixer until completely smooth; set aside.

In a mixing bowl, combine the dry yeast with a little sugar and about a quarter cup of lukewarm water at about 110 degrees; let it foam to confirm it is active.

Add a tablespoon of sour cream, four eggs and a pound of cold flour; everything should be cold.

Knead with the dough hook about 4 to 5 minutes until elastic.

Add the butter little by little, waiting until each addition is incorporated; cold dough keeps the butter from melting out.

Scrape into a bowl, cover and refrigerate to rise at least 8 hours, best 12, 15 or even 24 hours.

Flour the dough lightly, cut evenly into 12 pieces, and cut about a quarter off each for the crossbones.

Roll each piece under the palm into a ball and set on a baking mat or parchment.

For the crossbones, roll out the reserved dough, cut in half, roll each piece with three fingers to make three indentations with the centre deepest, and lay the two pieces across each bun down to the bottom.

Let rise in a warm place about an hour and a half to two hours, until doubled.

Brush with an egg beaten well with a little water and sprinkle with a little coarse sugar.

Bake about 15 minutes at 350.