Preparation

•  In a small bowl, combine the orange zest and sugar. Rub them together with your fingers until the sugar is fragrant and orange-scented. Set aside.
• Combine the flour, anise seeds, yeast, and salt in a large mixing bowl. Mix well.
•  In a small saucepan, heat the milk until warm but not boiling. Remove from heat and add the melted butter. Stir until the butter is fully incorporated.
• Whisk the eggs, orange juice, and water together in a separate bowl. Add this mixture to the warm milk and butter mixture. Mix well.
• Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until a dough forms.
  
• Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic.
  Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
•  Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Once the dough has risen, punch it down to release any air bubbles. Divide the dough into smaller portions and shape them into round balls. Reserve a small portion to create decorative bones for the top.
  Place the round dough balls on the prepared baking sheet, leaving some space between them. Take the reserved dough and shape it into thin strips, forming bones. Place the bones on top of the round dough balls, crossing them in an “X” shape. Cover the dough with the kitchen towel again and let it rise for an additional 30 minutes.
  
•  Sprinkle the tops of the dough with the orange-scented sugar mixture.
  Bake in the preheated oven for 20-25 minutes, or until the bread turns golden brown.
  Remove from the oven and let it cool on a wire rack before serving.