Pan De Muerto from starter

If your orange juice doesn’t make 1/4 cup, top it off with bottled juice or water.

Put your orange juice and zest or orange blossom water into your pan and heat on low. Stir in the butter. Once melted, stir in the sugar. Once dissolved, turn off the heat and let cool.

Mix your starter, flour, salt, yeast, and the cooled liquid. Once combined, add one egg at a time and knead until incorporated. Add a little flour at a time and knead until you get a doughy ball.

Turn the dough out onto a floured work surface; knead until smooth and elastic, adding only a little flour as needed if the dough begins to stick.

Lightly oil a container and put the dough in.
Cover and let rise in a warm place until it doubles in size, about 1 1/2-2 hours.

Transfer the dough onto a clean work surface. Divide the dough into five pieces, four of which are about about 11 ounces each.

Shape the 11 ounce pieces into nice balls. Place on a large lined sheet.

Allow to rise until these balls are about 1 1/2 times their original size, about 1 hour in a warm area.

While the large balls are starting their rise, use the rest of the dough to make 8 pieces that are about 2 ounces each and 4 pieces about 1/2 an ounce each.
Roll the 8 pieces into thin logs, more than long enough to drape over your large balls with a flat spot in the center (you will probably need to reform the flat spot several times as the pieces rise). Roll the other 4 pieces into small balls. Lay everything out on a medium lined sheet.

Brush everything on both trays lightly with oil.

Preheat the oven to 400 F.

Crisscross the logs over the large balls. Use scissors to trim them and cut joints. Make sure you don't cut all the way through. Put one ball in the center of each set of crisscrossed bones.

As soon as you have the bread in the oven, turn the heat down to 350 F.
Bake until brown, about 30 minutes. A thermometer inserted into the center should register 200 F.

Move to a cooling rack over a baking sheet. While still hot, brush with butter and sprinkle with granulated sugar.

Serve slices with butter, a dusting of cinnamon and sugar, and a cup of cocoa.

Turn leftover stale bread into bread pudding.