Pan de Muerto with Sesame Seeds

Ingredients

• 1 envelope active dry yeast
• 1/4 cup water (110° F)
• 1/2 cup whole milk, room temperature
• 2 eggs, beaten
• 1/4 cup orange zest
• 1/4 cup Country Crock Spread, melted and cooled to room temperature
• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon anise seeds
For topping
• 1 egg white
• 1 tablespoon water
• 1 tablespoon sesame seeds

Instructions

1. Combine yeast with warm water in medium bowl and set aside until foamy; about 10 minutes. Stir in milk, eggs, orange zest and Country Crock Spread. Set aside.
2. Sift flour, sugar and salt in a large mixing bowl. Stir in anise seeds. Make a well in the center of flour mixture. Stir in yeast mixture into flour mixture with wooden spoon until dough forms. Add a little more flour if the dough is too wet or a little more milk if it's too dry.
3. Knead on lightly floured surface until dough is smooth but slightly sticky. About 10 minutes. Transfer dough to a large, lightly greased bowl. Cover with plastic wrap and let rise in a warm area until doubled in volume. About 90 minutes.
4. Preheat oven to 350° F.
5. Spray baking sheet with non-stick cooking spray. Knead dough on lightly floured surface for approximately 3 minutes. Cut 1/4 of the dough off and reserved in covered bowl. Shape remaining dough into a round loaf on prepared baking sheet. Tear off a small portion of the reserved dough and roll into a knot. Roll out remaining roll into a thick rope, using fingers to make a shape of "bones". Cut rope in 4-5 pieces and arrange on loaf in a star or cross formation. Place dough "knot" on top center of dough ropes. Cover loosely and let it rise in warm place until doubled in size. About 45 minutes.
6. Combine egg white and water. whisk until well combined. Brush loaf with egg wash and sprinkle with sesame seeds. Bake for 35-40 minutes or until top is golden brown. Cool on a wire rack.
7. Serve with Lipton hot tea.