Proof the yeast (quick check).Pour the warm milk into a small bowl or measuring cup, stir in a pinch of sugar, then sprinkle the instant yeast over the top. Let sit 5–8 minutes — it should look slightly foamy. If nothing happens, yeast may be weak; consider fresh yeast.
Mix dry ingredients.In a large bowl (or stand mixer), whisk together the flour, sugar, and salt. Add the orange zest and (if using) the orange blossom water/anise.
Combine eggs + yeast.Lightly beat the 3 eggs, then add them and the foamy yeast/milk mixture to the dry ingredients. Mix until a rough dough forms.
Knead in butter.Cut softened butter into pieces and add gradually, kneading until the dough becomes smooth, satiny, and elastic (about 8–12 minutes by hand; 6–8 minutes in a stand mixer with a dough hook). The dough should be tacky but not sticky. Tip: stop adding butter if dough becomes greasy — you should feel structure returning as gluten forms.
First rise.Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm (70–75°F / 21–24°C) spot until doubled — about 1 to 1½ hours. Don’t rush it; flavor develops here. 👀
Shape loaves and “bones.”Punch dough down gently. Divide into 8 equal pieces for medium loaves (or more for rolls). Shape each piece into a round. Roll small ropes from extra dough to form the decorative “bones” and a small round knob for the top. Place bones crosswise on each loaf and the knob in the center.
Second rise (proof).Place shaped loaves on parchment-lined baking sheets. Cover loosely and let rise until slightly puffy, about 45–60 minutes. They should hold shape and look airy — puffed, not overproofed.
Preheat & egg wash.Preheat oven to 350°F (175°C). Whisk the reserved egg with a splash of water for egg wash and brush loaves gently.
Bake.Bake 25–30 minutes, rotating halfway for even color, until loaves are golden and sound hollow when tapped on the bottom. Internal temp ~190–200°F (88–93°C) is a good check for doneness.
Finish warm.Remove loaves to a cooling rack. While still warm, brush with softened butter and roll or sprinkle in granulated sugar for a classic finish. Let cool slightly before serving.
