Bread of the Dead (Pan de Muerte)

 

1 package dry yeast 1/2 cup lukewarm water 5 cups flour 1 teaspoon salt 3/4 cup granulated sugar 1 cup butter, melted and cooled 6 eggs, lightly beaten 2 tablespoons anise water 2 tablespoons orange blossom water 1 tablespoon grated orange rind 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract Milk Pink sugar crystals

Dissolve yeast in water, then add 1 cup of the flour. Stir to make a soft sponge, cover with a cloth, and let rise in a warm place until doubled in bulk.

Set aside 1/2 cup flour. To the yeast mixture add the remaining flour mixed with salt, sugar and the cooled butter that has been mixed with eggs, anise water, orange blossom water and orange rind. Mix well and turn out on a board floured with the remaining 1/2 cup flour. Dough will be soft, so keep hands floured and knead lightly. Pat into a greased bowl and set in a warm place for about 1 1/2 hours to rise.

Shape into a round loaf in a 9−inch diameter pan. Bake in a preheated 350 degrees F oven for about 30 minutes. Cool and frost with confectioners' sugar mixed with vanilla extract and only enough milk to make a glaze of frosting consistency. Glaze only the top. Sprinkle with pink sugar crystals.