- 4 cups of all-purpose flour
- 1/2 cup of sugar
- 1/2 cup of butter (at room temperature)
- 4 eggs
- 1/4 cup of warm water
- 1/4 cup of warm milk
- 1 package (1/4 ounce) of active dry yeast
- 1 tsp of salt
- 1 tsp of anise seeds (optional)
- 1 egg yolk
- 2 tbsp of water
- Granulated sugar for sprinkling
In a small bowl, dissolve the yeast in the warm water and let it sit for about 10 minutes, or until it’s frothy.
In a large mixing bowl, combine the flour, sugar, salt, and anise seeds (if using).
Add the butter to the flour mixture and mix with a pastry cutter or your hands until the mixture resembles coarse crumbs.
Add the eggs, one at a time, mixing well after each addition.
Add the yeast mixture and the warm milk to the bowl and stir until the dough comes together.
Knead the dough on a lightly floured surface for 8-10 minutes, or until it’s smooth and elastic.
Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour, or until it’s doubled in size.
Preheat your oven to 350°F (180°C).
Divide the dough into two equal pieces, and form each piece into a round ball.
Use a sharp knife to cut the top of each ball to resemble bones (traditionally, these cuts resemble a skull’s eyes, nose, and mouth).
Place the balls on a greased baking sheet, cover them with a towel, and let them rise for another 30 minutes.
In a small bowl, whisk the egg yolk and water together.
Brush the egg wash onto the top of each bread, and sprinkle them generously with granulated sugar.
Bake the bread for 25-30 minutes, or until they’re golden brown.
Allow the bread to cool completely before serving.
Enjoy your delicious Mexican bread! It’s a perfect treat for the Day of the Dead or any occasion.