• Pour all of the yeast into a small bowl. Scoop out one tablespoon of flour from the total flour needed in the recipe, do the same for the sugar and add both to the bowl with the yeast. Mix well then pour in a little bit of the lukewarm soy milk. About 1/4 cup and just enough to moisten the ingredients. Set aside for 5 to 10 minutes to activate the yeast.
  
• Insert the dough hook into your stand mixer then, in the bowl pour in the remaining flour, sugar, orange zest, salt, vegan butter, aquafaba, orange blossom water (or vanilla if using that instead), and the remaining soy milk.
  
• Set the mixer’s speed to low and mix until everything is very well combined. You can stop to scrape down the sides if you need to.
  
• The yeast mixture should be activated and bubbly. Pour it into the dough mixture.
  
• Begin on low speed then work your way up to medium speed and mix the dough ingredients well.
  
• Continue to knead until the piece of dough comes together and doesn’t stick to the side of the mixing bowl. Do not add any more flour! Just be patient and the dough will come together. If you live in a very hot and humid place like I do, your dough will come together but will still be a bit wet. After 15 minutes if it’s still too wet you can add another loosely measured 1/4 cup of flour and continue to mix until it comes together as much as possible.
• The dough is ready when you can stretch it and it doesn’t rip. It will be stretchy and very pliable.
  
• Grease a large bowl with melted coconut oil. Then remove the dough from mixing bowl onto a very lightly floured surface and bring it together to form a ball. Place it inside the greased bowl, then coat the dough with more coconut oil – make sure to coat the entire ball. Cover the bowl with plastic wrap or a clean cloth and place in a warm place to rise. Allow it to double in size.
  
• Uncover the bowl then gently punch dough dough. Lightly flour your hands to help you handle the down and place it onto your work surface. To make 6 small pan de muerto divide the dough ball into 7 equal size pieces. To make one large pan de muerto slice off 1/4 of the dough and set it aside.
  
• Roll out the 6 pieces of dough to small round shape balls. If baking one large loaf then roll the large dough into a ball. Place on a baking sheet or cookie sheet lined with baking paper. Gently press down on the dough ball. Don’t space them too close together so the have room to expand.
  
• ​10. Divide the 7th dough ball into 6 equal pieces. From each of the 6 pieces divide into 2 larger pieces and one smaller piece. Use as much flour as needed to roll them out and dry it out a bit more. To make the small “huesitos” or bone shaped logs take one of the larger pieces and roll out into a log then use your fingers to put pressure down and form the small “bones”. The third piece roll into a small ball. Repeat for each of the 6 portions.
  

Make The Concha Topping

• Mix the powdered sugar with the all purpose flour in a medium bowl, until well combined. Add the softened butter and vanilla extract or cocoa powder, mix with your hands until you get a crumbly texture like shortbread cookies.
  
• Pour onto a lightly floured surface and gently gather just until it comes together –don’t over knead it! Shape into a ball and cover with a sheet of plastic wrap, refrigerate until ready to use. (If using vegetable shortening the process is the same.)
  
• Cut a large piece of parchment paper and place it on your working surface, lightly dust with powdered sugar. Lightly coat small rolling pin with powdered sugar. Unwrap and cut the sugar topping into 6 even-sized pieces and roll out or flatten into a round disk that’s large enough to cover about 3/4 of the rolled dough balls.
  
• Brush the tops of the dough ball with soft butter. Carefully place the sugar topping disk on top of concha dough ball. Use your hand to flatten it around the dough ball so it stays in place and not lifts up. Repeat until all of the sugar topping has been rolled out and put on the dough balls.
  

Finish The Concha Muerto

• Carefully lay the 2 bone logs crisscrossed over the top. In the center dap with a little more milk then place the small ball and push down on it a bit. Repeat this step for all 6 dough balls.
  
• Leave to rise in a warm spot for 30-45 minutes. About 15 minutes before, preheat the oven to 350°F or 180°C. Then bake for 15 to 20 minutes, until they are golden brown underneath and on top. If your concha muerto is becoming too golden or dark on top then you can cover it with aluminum foil to stop it from burning.
  
• If you'd like you can dust the top of the concha muerto with cinnamon sugar, but first brush with melted butter then sprinkle the cinnamon sugar on top.
• Once backed place on a cooling rack and allow to come to room temperature. Enjoy!