Pan de Muertos (Mexican Bread of the Dead)

Ingredients

• 1.3 teaspoons active yeast dry
• 2 teaspoons anise seed 
• 2  eggs beaten
• 3 cups flour all-purpose
• 0.3 cup butter 
• 0.3 cup milk 
• 0.3 cup orange juice 
• 1 tablespoon orange zest 
• 2 teaspoons orange zest 
• 0.5 teaspoon salt 
• 0.3 cup warm water (110 degrees F/45 degrees C)
• 0.3 cup sugar white
• 2 tablespoons sugar white

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• plastic wrap

Directions

1. Heat the milk and the butter together in a medium saucepan, until the butter melts.
2. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
3. In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
5. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top.
6. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
7. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes.
8. Remove from oven let cool slightly then brush with glaze.
9. To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes.
10. Brush over top of bread while still warm.
11. Sprinkle glazed bread with white sugar.