Pan de Muerto From the Kitchen of Alan Lytle, 2020-11-06 Works really well with sourdough too

Prep Time:  4 hours Cook Time:  40 minutes Categories:  Mexican  Bread  Veggie Yields:  8

Directions

1. In a medium saucepan, over low heat, warm crema (or sour cream) and butter until the butter melts. Remove from heat and stir in warm water (goal 110 degrees).
2. In the mixer bowl (with dough hook), combine 1 cup flour, yeast, salt, (ground anise seed) cinnamon, and 1/4 cup sugar. Slowly add the warm cream mixture and mix until incorporated, add 1/2 cup of flour, eggs, and (2 tsp) orange zest, mix until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Place the dough into a lightly greased large bowl, cover with plastic wrap and let rise in a warm place (for about 2 hours) until doubled.
4. Punch the dough down and set aside 1/4 of the dough, shape the remaining 3/4 of the dough into a large round loaf. Take the 1/4 dough that was set aside and remove a large pinch of the dough and roll into a small round meatball sized ball (set aside), with the balance of the dough make 2 bone shapes. Lay the bone shapes across the top of the loaf (making an X pattern) and place the round dough ball on top. Place the loaf on the lightly greased baking sheet, cover with plastic wrap and let rest in a warm place for 1 more hour or until just about doubled in size.
5. Preheat oven to 350 degrees and bake for 35-40 minutes, until the bread is golden. Remove from oven, let cool and then brush with glaze.
6. To make glaze- In a small sauce pan, combine 1/4 cup sugar, orange juice and (1 tbsp) orange zest. Bring to a boil over medium heat for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.