Ingredients
500 g all-purpose flour
100 g sugar
10 g salt
7 g active dry yeast
250 ml warm milk
3 eggs
100 g unsalted butter, softened
1 tbsp orange zest
1 tsp anise seeds
100 g sugar (for coating)
1 egg (for egg wash)
1 tbsp water (for egg wash)
Directions
1. In a large mixing bowl, combine the flour, sugar, salt, and active dry yeast.
2. In a separate bowl, warm the milk until it’s lightly warm to the touch.
3. Beat the eggs in a small bowl.
4. Create a well in the center of the dry ingredients and pour in the warm milk and beaten eggs.
5. Mix the ingredients together until a dough forms.
6. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
7. Gradually add the softened butter, a little at a time, kneading until fully incorporated.
8. Add the orange zest and anise seeds to the dough and continue kneading until evenly distributed.
9. Shape the dough into a round ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
10. Punch down the dough to release the air.
11. Divide the dough into 3 pieces: two larger pieces and one smaller piece.
12. Shape the two larger pieces into smooth balls and place them on a lined baking sheet.
13. Take the smaller piece of dough and use it to create “bones”: roll it out into thin ropes, place them in a crisscross pattern over the top of the bread balls.
14. Preheat your oven to 350°F (175°C).
15. Beat the egg with water to create the egg wash.
16. Brush the egg wash over the entire surface of the bread.
17. Bake the bread in the preheated oven for 25-30 minutes, or until the bread is golden and fully cooked.
18. Remove the bread from the oven, allow it to cool for 10 minutes.
19. Brush the warm bread with melted butter.
20. Roll the bread in sugar, coating it generously.
21. Let the bread cool completely before serving.