Pan de Muerto: Orange Blossom Sweet Bread

Warm the milk to 110F and stir in the yeast with a pinch of sugar. Let it sit until foamy, about 8 minutes.

In a large bowl, whisk together the flour, sugar, salt, anise seeds, and orange zest.

Make a well in the center and add the yeast mixture, eggs, orange juice, and orange blossom water. Stir until a shaggy dough forms.

Turn the dough out onto a floured surface and knead for about 10 minutes, gradually incorporating the softened butter pieces a few at a time. The dough will be sticky at first but will become smooth and elastic.

Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1.5 to 2 hours.

Punch down the dough and set aside about one quarter of it for the bone decorations. Shape the larger portion into a smooth round loaf and place on a parchment-lined baking sheet.

Divide the reserved dough into pieces. Roll one piece into a small ball for the center knob. Roll the remaining pieces into long ropes and shape them into bone-like strips. Arrange the bones across the top of the loaf radiating from the center knob, pressing gently to attach.

Cover loosely and let rise for another 30 to 45 minutes until puffy.

Preheat the oven to 350F. Bake for 22 to 28 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

Immediately brush the hot bread generously with melted butter, then sprinkle sugar all over the surface, pressing gently so it adheres. Let the butter soak in for a moment and repeat with another coat of butter and sugar.