Mexican Day Of The Dead Bread

• 3 2/3 cups cake flour
• 7/8 cup sugar
• 9/16 tablespoon yeast dried
• 6 eggs medium, at room temperature
• 1 teaspoon pork lard
• 9/16 cup butter at room temperature
• 1 tablespoon aniseed
• 1 orange
• 1 tablespoon essence orange blossom
• 3 3/8 tablespoons milk
• sugar for sprinkling
• 1 beaten egg for brushing

1. In a large bowl, add the flour. Make a well in the center and add all the ingredients.
2. Mix into a dough for about 30 minutes. If using a food blender, mix for 15 minutes. If necessary add more flour.
3. Grease the inside of a large bowl.
4. Moisten your hands with oil, shape the dough into a ball and place into the bowl.
5. Cover with a clean towel and leave to rise for 2 hours in a warm place.
6. Refrigerate overnight, the next day the dough will be hard and easier to manage.
7. Cut the dough into quarters, and shape three pieces into balls.
8. Place on a lined baking tray.
9. With the remaining quarter, make 3 small balls to form the top of each bun. Then make 9 little strips to form the 'bones.'
10. Brush the buns with a little water and stick 3 'bones' on each one, from top to bottom, and place a small ball on top.
11. Cover with a clean towel and leave to rise for 2 hours or until doubled in size.
12. Preheat the oven to 180C.
13. Brush the buns with beaten egg.
14. Sprinkle with sugar. (This step may be left until after cooking.)
15. Sugar may be tinted with red food coloring (optional) which means the buns are for adults, or left white which means they are for children.
16. Bake for 30 minutes or until base sounds hollow when knocked. If they appear to turn brown too quickly, wrap with aluminum foil.

cake flour, sugar, yeast, eggs, pork lard, butter, aniseed, orange, milk, sugar, egg

Taken from www.yummly.com/recipe/Mexican-Day-of-the-Dead-Bread-561486 (may not work)