Pan de Muerto (Bread of the Dead) Recipe

1 package active dry yeast
1/2 cup sugar
1/2 cup warm water (105 to 115 degrees)
4 1/2 cups all-purpose flour, about
6 large eggs, lightly beaten
1/2 cup (1 stick) unsalted butter, melted, cooled
1 tablespoon orange-blossom water, optional, see note
2 tablespoons anise water, see note
Grated rind of 1 orange
1 1/4 teaspoons salt
1 egg yolk mixed with 1 tablespoon milk for glaze Frosting, see below
Colored sugar for decorating

1. Sprinkle the yeast and 1 teaspoon of the sugar over the water in a large bowl; let stand until bubbly, about 5 minutes. Stir in 1/2 cup of the flour until smooth. Let stand, covered, in a warm place for 1 hour.

2. Mix together the remaining sugar, eggs, butter, orange water, anise water, orange rind and salt in a large bowl. Add yeast mixture and stir until smooth. Add enough of the remaining flour to make a soft dough. Knead on a well-floured surface until smooth and satiny, about 10 minutes.

3. Put dough into a well-greased bowl; turn to grease the other side and cover with a cloth. Let rise in a warm place until doubled in bulk, about 1 1/2 hours.

4. Punch down dough and set aside about 1/2 cup of the dough for decorations; divide remaining dough in half. Shape each half into a round loaf.

5. Place loaves on a greased baking sheet. Decorate tops of loaves with a cross made of pieces of the remaining dough. Cover loaves with a cloth and let stand in a warm place until doubled in bulk, about 30 minutes.

6. Heat oven to 375 degrees. Brush tops of loaves with egg yold and milk mixture. Bake until golden and bottoms sound hollow when tapped, 25 to 35 minutes. Cool completely on a wire rack. Then frost and sprinkle with colored sugar, if desired.

To make anise water, boil 1 teaspoon of anise seeds with 1/4 cup of water for 2 to 3 minutes. Cool, then strain.

Frosting: Mix 1/4 cup warm water or milk with enough confectioners' sugar to achieve a spreading consistency.