Pan de muerto - mexico the beautiful cookbook

1. Combine the yeast with water and 1/3 cup (1 1/2 ox/45 g) of the flour and let stand until the mixture doubles in volume.

2. Place the remaining flour in a large bowl, make a well in the center and place the eggs, salt, sugar, aniseed, nutmeg, butter and orange-flower water in the well. Beat together, then add the yeast mixture, combining it with the dough. Knead on a floured board for 15 minutes or until the dough no longer sticks to the surface.

3. Place the dough in a greased bowl, cover with a cloth and let rise in a warm, draft-free are for 3 hours or until doubled in volume.

4. Preheat the oven to 450˚F (230˚C). Pinch off about one-third of the dough and form into a 2-in (5 cm) ball and long rope. Mold pieces of the rope to resemble the little bones. Set aside.

5. Shape the remaining dough into a round loaf and brush with the egg wash. Place the ball of dough in the center of the loaf and arrange the "bones" in a circular pattern around the ball. Brush with the remaining egg wash.

6. Bake for 10 minutes in the hot oven, lower the temperature to 350˚F (180˚C) and continue baking for 30 minutes.

7. Sprinkle with sugar and serve at room temperature.