Orange Blossom & Anise Bread Recipe – Halloween Skull Loaf

Last Updated on 1 month by Neha Deshmukh

Orange Blossom & Anise Bread Recipe – Halloween Skull Loaf

Hey everyone! I’m so excited to share this recipe with you – it’s a bit of a project, but so worth it. I first made this Halloween Skull Loaf a few years ago, and it was a total hit! It’s a beautiful, fragrant bread that’s perfect for spooky season, but honestly, the flavors are lovely enough to enjoy all year round. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average bread recipe. The combination of orange blossom and anise is truly special – it’s floral, slightly sweet, and wonderfully aromatic. Plus, the skull and bone shaping makes it a real showstopper. It’s a bit time-consuming, yes, but the “wow” factor is huge, and the taste? Unforgettable. It serves about 12, making it perfect for a Halloween gathering or a festive family treat.

Ingredients

Here’s what you’ll need to create this spooky masterpiece:

• 50g mature starter
• 200g bread flour
• 50g whole wheat flour
• 250g water
• 260g bread flour
• 2.6g SAF Gold instant yeast
• 4g salt
• 3g Orange blossom water
• 3 whole large eggs
• 215g leaven
• 88.5g sugar
• 3 orange zest
• 145.5g butter
• 1 teaspoon anise seed
• 0.75 teaspoon cinnamon
• 1 egg (for egg wash)
• Powdered sugar (for dusting)

Ingredient Notes

Let’s talk ingredients – a few tips to make sure everything comes together perfectly:

Mature Starter – Understanding its Role

A mature starter is key here. It should be bubbly and doubled in size after feeding. Think of it as the heart of your bread! If your starter isn’t active, the bread won’t rise properly.

Bread Flour – Types and Substitutions

Bread flour has a higher protein content than all-purpose flour, which helps develop gluten and gives the bread its structure. If you can’t find bread flour, you can use strong all-purpose flour, but the texture might be slightly different.

Whole Wheat Flour – Benefits and Flavor

I love adding a bit of whole wheat flour for a nutty flavor and extra nutrients. Don’t go overboard though – too much can make the bread dense. 50g is the sweet spot in this recipe.

Orange Blossom Water – A Unique Floral Note & Regional Variations

Orange blossom water is what really sets this bread apart. It’s commonly used in Middle Eastern and Indian desserts, and it adds a beautiful floral aroma. You can find it at most well-stocked grocery stores or online. A little goes a long way!

SAF Gold Instant Yeast – Quick & Reliable Rising

I prefer instant yeast because it’s so convenient – no proofing needed! Just add it directly to the flour. If you’re using active dry yeast, you’ll need to proof it in warm water with a little sugar first.

Anise Seed – Flavor Profile and Usage

Anise seed has a licorice-like flavor that complements the orange blossom beautifully. You can use anise extract if you prefer, but the seeds add a lovely texture.

Butter – Quality and Temperature

Use good quality butter, and make sure it’s softened but still cool. This will help it incorporate into the dough smoothly.

Step-By-Step Instructions

Alright, let’s get down to baking!

1. Prepare the Leaven: In a bowl, combine the mature starter, 200g bread flour, 50g whole wheat flour, and 250g water. Mix well, cover, and let rest for about 5 hours. This is where the magic begins!
2. Combine the Dough: In the bowl of a stand mixer, combine the remaining 260g bread flour, yeast, salt, orange blossom water, eggs, the prepared leaven, sugar, orange zest, cinnamon, and anise seed. Mix on low speed until a shaggy dough forms.
3. Develop the Gluten: Increase the speed to medium and knead for 8-10 minutes, until the dough is smooth and elastic. You’ll know it’s ready when it pulls away from the sides of the bowl.
4. Incorporate the Butter: Gradually add the softened butter, a little at a time, while continuing to knead. This can take a while, but be patient! The dough will become very soft and supple.
5. First Fermentation: Place the dough in a lightly oiled bowl, cover, and let ferment at room temperature for about 3 hours, or until doubled in size.
6. Refrigerate Overnight: Punch down the dough, cover tightly, and refrigerate overnight. This slow fermentation develops even more flavor.
7. Shape the Loaf: Gently turn the dough out onto a lightly floured surface. Divide the dough into portions for the skull and bones. Shape the main portion into a skull, and the smaller portions into bone shapes. Assemble the loaf, arranging the bones around the skull.
8. Second Fermentation (Proofing): Place the shaped loaf on a baking sheet lined with parchment paper. Cover and let proof for 3 hours.
9. Bake: Preheat oven to 375°F (190°C), then reduce to 350°F (175°C). Brush the loaf with egg wash. Bake for 45 minutes, or until golden brown.
10. Cool & Dust: Let the bread cool completely on a wire rack. Dust with powdered sugar before serving.

Expert Tips

• Don’t rush the fermentation process! It’s crucial for developing flavor and texture.
• If the dough is too sticky, add a little flour, one tablespoon at a time.
• For a shinier crust, brush with melted butter after baking.

Variations

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a vegan butter substitute.
• Gluten-Free Adaptation: Use a gluten-free bread flour blend. I recommend one that includes xanthan gum for better structure. You might need to adjust the liquid slightly.
• Spice Level Adjustment: If you love anise, add another half teaspoon. For a warmer flavor, increase the cinnamon to 1 teaspoon.
• Festival Adaptations: For Diwali, you could add a pinch of cardamom. For Christmas, try adding some dried cranberries and orange peel.

Serving Suggestions

This bread is delicious on its own, but it’s also wonderful with a cup of chai or coffee. It’s perfect for breakfast, brunch, or a spooky Halloween snack!

Storage Instructions

Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.

FAQs

What is the best way to feed a mature starter for this recipe?

Feed your starter equal parts flour and water (by weight) 4-12 hours before using it. It should be bubbly and doubled in size.

Can I make the dough ahead of time and how long can it refrigerate?

Yes! You can make the dough up to 24 hours in advance and refrigerate it. This actually improves the flavor.

What if I don’t have orange blossom water – what can I substitute?

You can use rose water, but it will have a slightly different flavor. A tiny bit of orange extract can also work in a pinch.

How can I achieve a sharper definition in the skull and bone shapes?

Chill the shaped loaf in the freezer for 15-20 minutes before baking. This will help the shapes hold their form.

Is it necessary to use both bread flour and whole wheat flour?

Not necessarily, but the combination creates a lovely texture and flavor. You can use all bread flour if you prefer.

What is the ideal internal temperature for this bread?

The ideal internal temperature is around 200-210°F (93-99°C).