Pan de Muerto

Directions

In a small saucepan, bring 2 tablespoons anise seeds and 3/4 cup water to a boil.

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Remove from burner, cover, and steep for 10 minutes.

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Pour the mixture through a mesh strainer, reserving the water and toss out the seeds.

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In a mixer bowl, using paddle attachment, beat on low, the sugar and zest until sugar well mixed

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Add remaining anise seeds

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Add yeast & salt

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Add 3 cups of flour

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Mix well on low

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Add anise water

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Add melted butter mix well on low.

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With mixer still on low, add 2 beaten eggs

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And 4 egg yolks

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Then add the remaining 2 cups of flour, 1/2 cup at a time.

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Turn dough onto a lightly floured surface

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Knead for 10 minutes, until smooth and elastic.

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Place dough into an oiled mixing bowl, and turn to coat with oil

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Cover and place in a warm, draft-free place for 1.5 to 2 hours. until dough has doubled in size.

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Until dough has doubled in size.

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Put dough on lightly floured surface, punch down and divide into two equal pieces.

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Pinch off about a 1/5 of each dough ball and decorate dough balls with bone designs. (my designs need a lot of work!!)

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Place dough balls on baking sheets lined with parchment paper.

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Lightly cover and place in warm, draft-free place until dough doubles in size, about 45 minutes to an hour.

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Brush loaves with beaten egg whites and bake in oven, preheated to 375F, 25 to 30 minutes, until golden and cooked through. Rotate pan halfway through.

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Cool bread on wire rack.

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While bread is still warm, brush with glaze made from zest from one orange, 2 1/2 TBLS orange juice and 1/4 C sugar. Boil on stove until for 2 minutes.

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Brush generously over warm bread.

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Sprinkle with cinnamon and sugar.

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Enjoy!

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