Day of the Dead Bread

Name: Day of the Dead Bread
Cook time: 25 min
Ingredients: 1/2 cup whole milk (heated to lukewarm); 1 ¼-ounce envelope active dry yeast ((2¼ teaspoons)); 1 teaspoon sugar; 1/2 cup all-purpose flour; 2 tablespoons orange flower water, rose water, or water; 2 teaspoons grated orange zest; 1½ teaspoons anise seeds; 4 large eggs (beaten); 3½ cups all-purpose flour (plus more for dusting if needed); 1/3 cup sugar; 1½ teaspoons kosher salt; 1/2 pound 2 sticks unsalted butter (cut into ½-inch cubes, at room temperature, plus more for the bowl); 3 tablespoons unsalted butter (melted); 1/3 cup sugar

Ingredients

For the Starter:

1/2 cup whole milk heated to lukewarm
1 ¼-ounce envelope active dry yeast (2¼ teaspoons)
1 teaspoon sugar
1/2 cup all-purpose flour

For the Dough:

2 tablespoons orange flower water, rose water, or water
2 teaspoons grated orange zest
1½ teaspoons anise seeds
4 large eggs beaten
3½ cups all-purpose flour plus more for dusting if needed
1/3 cup sugar
1½ teaspoons kosher salt
1/2 pound 2 sticks unsalted butter cut into ½-inch cubes, at room temperature, plus more for the bowl

For the Topping:

3 tablespoons unsalted butter melted
1/3 cup sugar

To Prepare

To Make the Starter:

Whisk the milk, yeast, and sugar together in the bowl of a stand mixer. Whisk in the flour. Cover with a clean kitchen towel, set in a warm, draft-free place, and let stand until the mixture begins to bubble, 20 to 25 minutes.

To Make the Dough:

Attach the bowl to the mixer stand and fit the mixer with the paddle attachment. Add the orange flower or rose water (or water), orange zest, anise seeds, eggs, flour, sugar, and salt and beat on low speed until combined. Scrape the bowl and beater and switch to the dough hook. Beat on medium speed for 10 to 12 minutes, until the dough pulls away from the sides of the bowl and starts to make a slapping sound.
On low speed, add the butter in 4 to 6 additions, incorporating each addition before adding the next one. From time to time, scrape down the bowl. When all the butter has been added, increase the speed to medium and beat for another 8 to 10 minutes, until the dough slaps against the bowl again. It will still be sticky, but don’t be tempted to add more flour.
Butter a large bowl. Shape the dough into a ball and place in the bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm, draft-free place until doubled, 1 to 1½ hours.
Gently deflate the dough with your fist, gather it into a ball, and turn it over, so the bottom is now on top. Cover with plastic wrap and refrigerate for at least 3 hours, or as long as overnight.
Remove the dough from the refrigerator and set, still covered, in a warm, draft-free spot for 30 minutes to an hour so it comes to room temperature and rises.
Line two baking sheets with parchment paper. Turn the dough out of the bowl. Cut off a quarter of the dough and divide it into 2 equal pieces; set aside. Divide the larger piece of dough into 2 equal pieces, shape each one into a ball, and place on the baking sheets.
To make the skull and crossbones, cut one of the smaller pieces of dough into 3 equal pieces. Shape one piece into a ball for the skull. For the bones, roll the other 2 pieces into ropes and pinch at intervals so they look like joints. Repeat with the other smaller piece of dough.
Flatten a dough ball into a 6-inch round. Place 2 of the bone strips on top of the dough, crossing them to make an X and pressing them lightly into the dough. Place the “skull” in the middle and press down lightly to secure it. Repeat with the other round of dough. If the dough seems sticky, dust it lightly with flour. Cover the breads lightly with kitchen towels and let rise in a warm, draft free spot until doubled, 1 to 1½ hours.
Meanwhile, preheat the oven to 350°F, with a rack in the middle. Bake the breads, one loaf at a time, for 25 minutes, or until lightly browned on top. Cover the bread loosely with foil. Bake for another 25 minutes, or until the bread is dark golden brown and sounds hollow when tapped on the bottom. Cool on racks.

To Make the Topping:

Brush about a quarter of the top of one bread with melted butter and immediately sprinkle with a generous amount of sugar, so that the sugar adheres before the butter cools and dries. Continue with the rest of the bread and then top the second bread. Let the topping cool before slicing the bread.
Wrapped in foil or in a cake keeper, the bread will stay fresh for up to 5 days.