Pain de mort (pan de muerto)

Instructions

1. Mix the yeast with the lukewarm milk and a spoonful of sugar, then let it rest for 10 minutes until it foams.
2. In a large bowl, mix the flour, the remaining sugar, the salt, the aniseed and the orange zest.
3. Add the eggs, the orange blossom water and the yeast mixture. Knead for 10 minutes until you have a smooth dough.
4. Incorporate the softened butter in small pieces and knead for another 5 minutes until the dough is elastic and no longer sticky.
5. Cover and let it rise for 1 hour 30 minutes in a warm spot, until the dough has doubled in size.
6. Shape a ball, place it on a lined baking tray, then decorate it with crossed strips rolled into bone shapes. Let it rise again for 45 minutes.
7. Bake at 180 °C for 30 to 35 minutes, until the bread is golden. Brush with melted butter and sprinkle with sugar as soon as it comes out of the oven.