Pan de muerto

Put the flour, sugar, salt, ground anise, orange extract and instant yeast in the stand mixer bowl and stir briefly.

Add the Mexican vanilla blend, the orange blossom water, the three eggs and the yolk one at a time, then pour the warm milk in slowly so the flour hydrates; scrape the bowl for dry flour.

Mix three minutes until a dough forms, adding a little more milk if the flour needs it.

Add the room temperature butter and knead 10 minutes on medium; the dough is ready when it stretches thin enough to see through.

Shape into a ball, transfer to a greased bowl, grease the top, cover with plastic wrap and a kitchen towel and rise in a warm spot until doubled, about an hour.

Knock the air out and divide into four even pieces, cutting the loaf in half and half again; cut a piece off each for the decorations.

Deflate each piece inward, flip, turn and press it down, brush with butter and set on a baking sheet.

Cover and rest another 30 to 45 minutes.

Roll the reserved dough into about 20 small balls.

Preheat the oven to 350 degrees.

Whisk one egg with a tablespoon of milk, a teaspoon of sugar and a pinch of salt for the egg wash.

Roll the small pieces into bones, four per bread, lay them in a cross over each loaf and set a ball on top.

Brush the egg wash all over and bake about 20 minutes until golden.

Cool a few minutes, brush with melted butter and sprinkle with sanding sugar.