This is a classic Pan de Muerto. To make it easier to execute, I’ve reorganized the steps by "Action Zones" and clarified the shaping process, which is usually the trickiest part.

🛒 Ingredients

🥣 Step 1: The Pre-Ferment (The "Starter")

1. Bloom: Whisk milk, water, and yeast in a bowl. Let sit for 5–10 mins until foamy.
2. First Rise: Whisk in ½ cup of the flour. Let it sit uncovered in a warm spot for 25 mins until doubled.

🏗️ Step 2: Build the Dough

1. Cream: Using a paddle attachment, beat the softened butter and sugar for 2 mins until fluffy.
2. Eggs: Beat in eggs one at a time on medium speed.
3. Combine: Switch to the dough hook. Add the yeast mixture and mix until combined.
4. Flour: On low speed, add the remaining flour ½ cup at a time. Mix for ~5 mins until it pulls away from the sides (it will be tacky).
5. Flavor: Add orange zest, anise seed, and salt. Knead with the hook for 5 more mins until the dough is smooth and less sticky.
6. Bulk Rise: Shape into a ball, place in a greased bowl, cover with plastic, and let rise for 1.5 – 2 hours (until doubled).

💀 Step 3: Shape the "Bones"

1. Divide: Punch down dough and divide into 6 equal pieces.
2. Component Breakdown: For each of the 6 pieces, break it down further:
   • 1 Large Ball: The main body (the "mound").
   • 2 Strips: Roll into "finger" shapes (the "bones").
   • 1 Small Ball: The "skull" for the center.
3. Assemble: * Place the large ball on a baking sheet.
   • Brush lightly with water.
   • Lay the 2 strips over the top in an "X" shape.
   • Press the center of the "X" down with your finger and tuck the small ball into that divot.
4. Final Proof: Cover and let rise for 45 mins. Preheat oven to 350°F during this time.

⏲️ Step 4: Bake & Finish

1. Bake: Bake for 25–30 mins until golden brown. (Tent with foil if they brown too fast).
2. Cool: Let them cool completely before topping.
3. The Glaze: Melt the topping butter. Brush the bread generously, then sprinkle with the extra sugar until coated.

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