Serves: 5
Total Calories: 469

3 1/3 cups all-purpose flour
1 package quick-rising active dry yeast
1 1/2 teaspoons anise seeds
1 1/8 teaspoons salt
1/3 cup plus 1/2 cup sugar
1/3 cup unsalted butter
3/4 cup milk
1 whole large egg
1 large egg yolk
1 1/2 teaspoons ground cinnamon (Mexican canela or Ceylon variety preferred)
1 large egg white, beaten

1. Place the flour, yeast, anise seeds, salt, and 1/3 cup of sugar in bowl of food processor fitted with the steel blade. Pulse briefly to combine ingredients. In a microwave-proof glass measuring cup, or in a small saucepan on the stove, heat the butter with the milk to 120° to 125°. (Butter does not have to be completely melted.)

2. With the processor running, add the liquid to the dry ingredients, pouring only as fast as the liquid can be absorbed. In a small bowl, beat together the whole egg and the egg yolk and add to the dough through the processor feed tube. Process 40 seconds to 1 minute. The dough should be soft and not stick to the sides of the bowl.

3. Remove the dough to a clean, dry work surface. With a scraper, gather the dough and knead briefly until smooth and elastic. Do not add flour unless the dough sticks to the work surface or your hands. Put the dough in a greased plastic bag or bowl large enough to accommodate the dough when it doubles. Seal the bag, pressing out the air but allowing room for the dough to rise (or cover the bowl with plastic wrap), 45 minutes to 1 hour.

4. Mix together the cinnamon and 1/2 cup sugar in a small bowl. When the dough has doubled, punch down and remove from the bag. Set aside 1/3 of the dough. Shape the remaining larger piece of dough into a ball and put it on a clean work surface. Cup hands and draw the edges under the ball, rotating the ball several times until the top is smooth. Pinch together the part underneath and press the top with your palm to flatten the ball slightly.

5. Line an insulated baking sheet with parchment paper. Shape the reserved 1/3 piece of dough into two 6-inch ropes and flatten the ends of each piece to resemble the ends of bones. Using a sharp, thin-bladed knife, cut a cross in the top of the round loaf. Brush the tops of the "bones" with the beaten egg white and dip them in the cinnamon- sugar mixture to coat evenly. Place the "bones" on the crosscut, one over the other, to form an "X" and press firmly to anchor.

6. Transfer the loaf to the baking sheet. Cover the bread lightly with a sheet of plastic wrap and let rise just until a dent remains when a finger is poked gently into the loaf, about 20 to 30 minutes.

7. Preheat oven to 350°. Brush the surface of the bread, but not the bones, with the beaten egg white. Cut small diagonal slashes with a sharp knife around the underside of the loaf to allow expansion of the dough while baking without splitting the surface.

8. Bake in the oven 30 to 40 minutes, or until it sounds hollow when tapped. If the bread browns too much during baking, cover with a piece of foil and continue baking until done. Remove bread to a rack. The bread can be stored 2 days at room temperature, wrapped in plastic, or frozen in a sealed plastic freezer bag for 3 months.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 469
Calories from Fat: 129

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Biscuits, Muffins, and Breads
Baja Fig Bread
Banana Bread
Bread of the Dead
Carrot Quick Bread
Flat Mexican Sandwich Rolls
Mango-Pecan Quick Bread
Mexican Biscuits
Mexican Pizza
Mexican Sweet Buns
Mexican-American Corn Bread
Muffins with Cinnamon-Sugar Topping
Oaxacan Bread
Oval Mexican Sandwich Rolls
Pecan Muffins
Pumpkin Biscuits
Pumpkin Bread with Sunflower Seeds
Quick Mexican Sandwich Rolls
Three Kings Bread
Walnut and Apple Muffins
Whole-Wheat Breakfast Bread
Whole-Wheat Breakfast Cookies
Whole-Wheat Rolls