Mexican Day of the Dead Bread

Gather all necessary items.

First, combine milk and butter in a medium-sized saucepan over low heat until the butter has melted. Take the saucepan off the heat source and add warm water. The mixture should be around 110 degrees F (43 degrees C).

Next, mix together one cup of flour, sugar, anise seeds, yeast, and salt in a large bowl. Use an electric mixer to beat in the warm milk mixture, then add eggs and orange zest; continue beating until everything is well combined. Gradually stir in half a cup of flour and keep adding more flour until the dough becomes soft.

Now, turn the dough out onto a lightly floured surface and knead until it's smooth and elastic. Place the dough into a bowl that has been lightly greased with butter or cooking spray. Cover it with plastic wrap and let it rise in a warm environment until it has doubled in size, typically taking one to two hours.

After that, punch the dough down and shape it into a large round loaf with a rounded knob on top. Place the dough onto a baking sheet; loosely cover it with plastic wrap. Let it rise again in a warm environment until just about doubled in size, usually taking around one hour.

Preheat your oven to 350 degrees F (175 degrees C). Bake the bread in the preheated oven until it's golden brown, taking between 35 to 45 minutes. Remove the bread from the oven and let it cool slightly before brushing with a glaze.

To make the glaze, combine one quarter cup of sugar, orange juice, and orange zest in a small saucepan. Place the saucepan over medium heat and bring the mixture to a boil, boiling for two minutes.

Finally, brush the glaze over the top of warm bread. Sprinkle with two tablespoons of sugar.