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Categories:
active dry yeast warm water flour salt sugar butter eggs anise water orange blossom water orange zest sugar vanilla milk sugar crystals decoration
Viewed: 60 - Published at: 6 years agoIngredients
- 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
Method
- 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!
