This sweet Mexican bread enriched with egg and butter is typically made during Day of the Dead, but is delicious all year-round.

Preparation

Combine 1¼ cups bread flour, ¼ cup granulated sugar, instant dry yeast, and water in the bowl of a stand mixer fitted with a paddle attachment and mix until combined. Transfer contents to an oiled bowl and cover with plastic wrap. Let proof until doubled in size, approximately 1 hour.

Add dough back to the mixing bowl of a stand mixer, now fitted with a bread hook attachment. Add remaining 2 cups flour, ½ cup sugar, and cubed butter and mix to combine, using a spatula scrape down the sides of mixer as needed. Add eggs one at a time, followed by the orange juice, orange blossom water, scraped vanilla bean seeds, and orange zest. Mix on high until the dough balls up on hook. Scrape back into oiled bowl and cover with plastic wrap. Let proof for 1 hour, or until doubled in size.

Place dough onto an oiled work surface and split in half. Cut about ⅓ of the dough from one, then roll the larger portion into a round. Divide the smaller piece into thirds, then shape one into a round and the other two into small baguettes. Lay both baguette shapes over the top of the larger round to form an "x," then place the small round over the center of the "x." Repeat process for the second loaf.

Place both loaves on an oiled baking sheet. Let proof in a warm part of the kitchen for 1 hour.

Preheat oven to 350°F.

Brush loaves with beaten egg white and dust with remaining granulated sugar. Bake about 25 minutes, until golden brown.