Pan De Meurete (Bread Of The Dead) Or Sugar Skull Cake - cooking recipe

Ingredients

2 1/4 teaspoons active dry yeast (1 packet)
1/2 cup warm water
5 cups all-purpose flour
1 teaspoon salt
3/4 cup sugar
1 cup butter, melted and cooled
6 eggs, lightly beaten
2 tablespoons anise water (2TB water tsp plus 1tsp anise extract)
2 tablespoons orange blossom water
1 tablespoon grated fresh orange zest
GLAZE
1 1/2 cups confectioners' sugar (icing sugar)
1 teaspoon vanilla extract
milk, as needed
pink sugar crystals, for decoration
fondant, skulls and bones for decoration

Preparation

Dissolve the yeast in the water, then add 1 cup of flour.
Stir to make a soft spongey texture, cover with a dishcloth, and let rise in a warm place until doubled, about 30-40 minutes.
Set aside 1/2 cup flour.
Add the remaining 3 1/2 cups flour, salt, and sugar to the yeast mixture.
In another bowl, mix the cooled butter, eggs, anise water, orange blossom water, and orange rind.
Mix this butter mixture with the yeast-flour mixture, incorporating well.
Pour the reserved 1/2 cup flour onto a clean board or sil-pat. Then pour the completed dough onto it. It will be very soft, so keep your hands floured and knead lightly.
Place into a greased bowl and set in a warm place (like the oven turned off) for about 90 minutes to rise.
Shape into a round loaf in a lightly greased and flour 9-inch pie pan.
Bake at 350F for 30 minutes.
Make the glaze with the icing sugar, vanilla, and just enough milk to make a glaze of frosting consistency.
Glaze only the top of the bread when it has cooled. Sprinkle with pink sugar crystals, bone sprinkles, fondant sugar skulls, whatever tickles your fancy!