The Seasons Round
Or ‘bread of the dead’ is a delicious anise flavored brioche used to honor the dead by Mexican families at graveside ceremonies. This sweet bread is a delicious addition to any October celebration.
Step one 1 1/4 tablespoons active dry yeast 1 tablespoon sugar 1/2 cup warm water 1 cup flour 3 tablespoons anise seeds 1/2 cup of water
In a large mixing bowl combine yeast, sugar and water with flour and beat until smooth. Cover with plastic wrap and let stand for 1 hour.
Step two 5 eggs 4 tablespoons orange liqueur 1/2 cup of melted butter (cooled) 1/2 cup of sugar 2 teaspoons salt 3 1/2 cups flour
Combine anise seeds, eggs, orange liqueur, butter, sugar, salt and 1 cup of flour and beat hard. (If using mixer, fit with paddle attachment and mix until creamy). Add the remaining flour one cup at a time.
Step three Turn dough out onto a floured work surface and kneed. (About 3 minutes) Place in a greased deep container and cover to rise. Let double (should take 2 hours)
Step four After dough has risen divide into 2 sections. One will be the loaf and the other will form the crossed bones design on the top. Divide as much of the dough as you will use to create the crossed bones. Put this is the fridge. Take the dough for the loaf and place on a piece of greased waxed paper. Cover and let rise again (30 minutes) Preheat oven to 375 degrees.
Step five Uncover loaf and top with crossed bones created from refrigerated portion. Glaze with 1 egg mixed into 1 teaspoon of milk. Bake for 40 minutes.
When loafs are cool you can serve or top with marmalade or decorate with glaze created from 1 cup powder sugar and 2 tablespoons orange liqueur.
