Pan de Muerto

Directions

1. In a large bowl, mix 1-1/2 cups flour, sugar, yeast, aniseed and salt. In a small saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 10-15 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Shape 3 portions into round loaves. Place on greased baking sheets. Shape remaining dough into three 1-in. balls and six 8-in. strands resembling bones, tears, or braids. Lightly score the tops of round loaves where decorative stands will be attached; attach strands to each with water. Top with small ball. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
4. Preheat oven to 350°. Bake loaves for 30 minutes. Meanwhile, for glaze, combine sugar and orange juice in small saucepan. Bring to a boil over medium heat. Cook and stir until syrupy, about 5 minutes. Remove from heat.
5. Brush loaves with syrup. Sprinkle with colored sugar; return to oven. Bake until golden brown, 5-10 minutes longer. Remove from pan to a wire rack to cool.