Pan de muerto

Method

1. 1 Roast the fennel seeds for 1 minute, then grind them and steep them in warm milk for 10 minutes; this is the source of the cake's characteristic anise flavor.
2. 2 Knead the dough with yeast, eggs, sugar, grated orange zest, and orange blossom water for 12 minutes, then gradually add the softened butter.
3. 3 Let the dough rise for 2 hours until it doubles in size and doesn't spring back immediately when pressed.
4. 4 Divide the dough: roll the majority into balls, and shape the smaller portions into strips resembling bones, with one round ball serving as the top.
5. 5 Arrange the diagonal bone strips on the bread, let it rest for another hour, then bake at 175 degrees for 25 minutes. Brush with butter and roll in sugar while still hot.

With an appliance

• Air fryer 1 hr 20 min

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 190-degree hot air oven for 16 minutes, rotating the tray at minute 8. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.