In a small bowl, place the milk, a tablespoon of sugar (taken from the cup of sugar) a tablespoon of flour and the yeast. Stir a little and let it sit for the yeast to activate.
On the working surface place the rest of the flour, the rest of the sugar and the salt and mix.
Make a hole in the middle of this flour and add in there the eggs, the yolks, the butter and the shortening. Mix by hand working from the inside out, to start forming a dough.
Add in the orange zest and juice, the anise seeds, the orange blossom extract and the vanilla extract. Knead for 5 min, until you get a soft dough.
Strech a little the dough and put in the inside of it the yeast mixture. Fold the sides to the center so that the yeast mixture stays in there.
Start kneading again, this time for 20 minutes. The dough will feel sticky but it´s important not to add more flour and to knead by hitting it against the working surface and using a kitchen cornet to help the dough not stick to the table. (All of this kneading process can also be done using a doguh hook in a standing mixer).
Grease the dough with a little vegetable oil, place it in a bowl and cover it with plastic wrap or a kitchen towel. Let it rise in a warm spot for about 2 hours until it doubles its size.
Then, place it on the working surface, cut a quarter of it and set aside (this will be shaped to be the skull and limbs).
Divide the rest of the dough into 8 or 9 pieces, and make balls with each. Place them in a previously greased baking sheet.
Take the quarter of dough we had set aside and cut a piece of it, this will do for the skulls. Cut the rest of the dough into 16 or 18 small pieces to make the bony limbs (each bread needs two limbs). Make dough strings with each piece and then using your fingers press while rolling the dough in such a way that the dough string remains thicker between the fingers.
Place two of these resulting bony dough strings on each dough ball. Then, with the dough we had set aside for the skulls, make small balls, one for each bread, and place them in top of each one.
Now cover all of them with plastic wrap and let them rest for 2 hours until they rise and double their size again.
Preheat the oven at 350° F, and then bake them for 20 minutes exactly.
As they´re baking, for the coating, melt the butter and set aside.
Put the sugar and orange juice together in a pan and cook at medium heat for about 2 min. until the sugar dissolves completely and we end up with a sort of light syrup.
Once the bread is baked, take the sheets out of the oven and let them cool for 5 min. Then, using a kitchen silicone brush spread some butter and then syrup on each and rapidly coat them with sugar.
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