Pan De Muertos

Scald milk by heating to just under boiling point, about 180F (80C).

Pour the scalded milk over 1/2 cup butter, 1/2 cup sugar, 1 1/2 teaspoons salt, 1 teaspoon finely grated orange peel, and 1/2 teaspoon ground anise seeds in a large bowl. Stir until the sugar is dissolved. Let cool.

In a separate small bowl, stir the 1 envelope active dry yeast and 1 pinch of sugar into 1/4 cup warm water. Let stand until yeast is softened.

In another small bowl, beat the 2 whole eggs and 3 egg yolks. Spoon two tablespoons of the beaten eggs into a small custard cup and set aside; this reserved egg mixture will be used for decoration.

Shape large pieces of dough into round loaves. (Note: The recipe is missing instructions for combining the ingredients to form the dough, kneading, and the first rise. The following steps assume prepared dough is available.)

Place the shaped loaves on prepared baking sheets.

Divide one of the shaped dough pieces (for decoration) into three equal pieces. Roll two of these pieces into 8-9 inch ropes. Flatten and shape the ends of the ropes to resemble bones.

Cross the bone shapes on top of one loaf, stretching the ends to reach the bottom of both sides. Shape the third piece of dough into a small ball. Moisten the bottom of the dough ball with the reserved egg mixture and place it firmly in the center of the crossbones. (Optional: To make a skull, make two dough balls, place a larger one on top of a smaller one, and poke eyes with a chopstick).

Repeat the decoration process with the remaining small piece of dough and remaining loaf.

Cover the decorated loaves loosely with towels. Let stand in a warm place until doubled in bulk, about 45 minutes.

Meanwhile, preheat oven to 350F (175C).

Once the loaves have doubled in bulk, brush them evenly with the reserved egg mixture. Sprinkle each loaf with 1 tablespoon of sugar.

Bake in the preheated oven until golden brown.

Remove loaves from baking sheets and cool completely on racks.