In a medium bowl place the warm milk with the yeast and mix with a spoon until well blended. Let it sit for 10 minutes for the yeast to activate.
Separately, on a clean counter place the flour with the sugar and salt and mix. Make a hole in the center to add the eggs, yolks and the yeast mixture. Also add the orange juice and zest, vanilla extract and orange blossom extract.
Integrate with your hands from the center to the edges to form a dough. Knead by beating and folding on itself for 10 minutes until the dough better forms.
Stretch the dough a little with your hands and add the butter (which should be soft) in the center. Fold in the edges of the dough so that the butter stays in the center.
Knead again but this time for 15 minutes. The dough will feel very sticky but it is important not to add more flour and to knead it by beating it against the counter and folding it over itself, using a dough scraper to help the dough come off (the whole kneading process can also be done in a mixer with the dough hook on).
Coat the dough with a little vegetable oil, place it in a bowl and cover it with plastic wrap and a kitchen towel. Let it rest in a slightly warm place for 2 hours until it doubles in size.
Once the dough has doubled in size, place it on the counter and cut a quarter of it to form the top of the breads.
Divide the rest of the dough into 6-8 pieces and shape each into a circle. Place them on a large baking sheet lined with baking paper.
From the reserved dough, cut a piece that will be used to make the balls that will go on top of each bread. Cut the rest of the dough into 12 or 16 small pieces to make the bones (each bread needs two strips of bones). Form strips with each piece by moving the three middle fingers of the hand over the strip in such a way that it becomes thicker in the areas between the fingers. Simulating bones.
Place two strips of bones on each loaf, forming crosses. Then, divide the dough reserved for the balls into 6-8 pieces, shape them round and place them on top of each bread.
Cover the breads with plastic wrap and let them rest for 2 hours until they double in size. Preheat the oven to 356° F (180º C) 15 minutes before the end of the 2 hours of resting time.
Once the loaves have doubled in size, bake them at 356° F (180º C) for exactly 20 minutes.
Once the breads are ready, let them rest for 10 minutes. Then, brush each one with a little melted butter and quickly sprinkle with sugar. Let them cool down completely before eating them.