Conchas de Muerto

In the mixing bowl, add the water, milk, about 1 tbsp from the sugar, and the yeast, mix well, and let rest for around 5 minutes until the foam has risen twice the size. Add the rest of the sugar, the eggs, and the flour, mix until everything is incorporated, and then add the margarine and orange zest and mix until you get a smooth and sticky dough. Cover with a cloth and let it double in size for around 20 minutes (kitchen must be 70 F temperature, or it will take longer). Mix everything well in a bowl to make the decorating paste, and color it if desired. Separate about 1/5 of the dough for the bones. Form balls with the dough depending on the size you wish for the bread (you can get up to 16 regular-size conchas). Grease a sheet pan with shortening, and place the dough balls leaving enough space between each other since they will double in size. Rub shortening on your palms and press each ball to flatten them up. Place two strips of parchment crossed and then a flat portion of decorating paste, enough to cover all the pieces, remove the strips of parchment and then form the bones with dough and place them over the strips crossed and a small ball on the center. Bake at 350 for 20 - 24 minutes or until the dough is golden brown and the decorating paste is about to get golden brown edges. If you make different sizes, ensure the biggest ones bake for 2-5 extra minutes