Ingredients:

1 Tbsp. Blue Tropic EURO TE Fruity Herbal Tea

5 Tbsp. Warm Water

1 ½ Sachets of Yeast (11 gr each)

1 tsp. Sugar 1

5 1/3 cups Wheat Flour

3 Tbsp. Blue Matcha EURO TE 1

¾ cup sugar 2

1 pc. Can of Evaporated Milk

1 pc. Egg

2 Egg Yolks

2 Pcs. Butter Sticks (90 gr each)

1 pc. Pack of Cricket Snacks Blackberry Herbal Tea Flavor

1 pc. Egg for glazing

½ Stick of melted butter (45g)

3/4 cup sugar

1 Ctda. Blue Matcha EURO TE 2

Preparation:

1. Prepare the herbal tea in the water (70 °C), infuse for 5 minutes, strain and mix with the yeast and sugar 1, let it rest in a warm place and wait until it doubles in size.

2. Form a well with the flour and the Blue Matcha 1 previously sifted, pour into the center the fermented yeast, the sugar 2, the evaporated milk, the 2 egg yolks and the butter cut into small cubes at room temperature.

3. Mix all the ingredients until a paste forms, knead and hit it against the table or a tray until it is smooth, elastic and does not stick to your fingers.

4. Place the dough in a large, pre-greased container, cover with plastic wrap or a damp cloth, and let it rest in a warm place until it doubles in size.

5. Reserve a quarter of the dough to form the bones, form 10 balls of approximately 80 grams each and place them on a previously greased and floured tray, cover with cling film and let rest in a warm place until it doubles in volume.

6. With the remaining dough, form 20 strips for the bones, approximately 25 grams each, and 10 balls, approximately 7 grams each. Place the bones and balls on another tray lined with waxed paper, cover with cling film, and refrigerate for a few minutes.

7. Shape the Day of the Dead bread and fill it with Cricket Snacks Blackberry Tisane, or you can break them into smaller pieces to add to the bones. Place two crossed pieces on top of the shaped bread and place a small ball on top to simulate the skull.

8. Brush with the egg and bake for 30 to 35 minutes at 180°C. Remove from the oven, brush with the melted butter, mix the sugar 3 with the teaspoon of Blue Matcha 2 and cover the bread with the Blue Matcha sugar.
Serve with a cup of Xocolaté Tea with a touch of evaporated milk if you prefer.

Olivia Medina
Tea Master, EURO TE