Day of the Dead Bread

In a small bowl, whisk yeast and sugar into the warm water until dissolved. Let stand for 5-10 minutes until puffed.

In the bowl of a stand mixer or large bowl, combine flour, sugar, salt, aniseed and grated orange rind. Cut butter into 1-inch cubes and add to dry ingredients. Mix with paddle attachment on low speed for 4 minutes or until crumbs are the size of peas.

In a separate bowl, whisk together eggs, water, orange juice and vanilla. Add to dry ingredients, then add yeast mixture.

Mix on low speed to combine. Switch to dough hook, increase speed to medium, and knead for 5 minutes or until dough begins to look smooth. Dump dough out onto a lightly floured board and knead by hand for a few minutes until smooth and elastic.

Place ball of dough into a clean, oiled bowl. Turn dough over to coat with oil. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.

Save a quarter of the dough for decorations and then form the remaining dough into one round. Turn edges under, making a smooth ball and flatten into a round.

Combine the sugar and cinnamon on a sheet of waxed paper. Brush with egg yolk wash and sprinkle top generously with some of the cinnamon-sugar mixture.

Place on a greased parchment-lined baking sheet. Wrap the small piece of reserved dough and chill. Cover bread with a towel and let rise for 30 minutes.

Remove reserved dough from refrigerator. Divide in half, rolling each out into a tiny rope with your hands. Press one rope into the dough (trim off ends if necessary) and lay the other across it to form a cross. Press into dough and brush with some of the yolk wash and sprinkle with more of the cinnamon-sugar. Let it rise for only 10 more minutes.

Preheat oven to 375 degrees F. Bake for 45 minutes, reversing baking sheet, front to back, once. When bread is done, it should be golden and sound hollow when tapped on the bottom.

Cool on a wire rack. Wrap in foil until ready to serve. Cut into thin slices and serve with hot chocolate or coffee.