Worked really well.

this bread turned out very tastey! I had trouble shaping the bones, but I don't have a lot of dough practice. I would make it again.

Not too hard and really delicious--definitely let it rise the full suggested time, since I didn't and had to back it twice as long as it called for and it was still a little doughy in the middle. But I also quadrupled the recipe... Great flavor, and the glaze was a huge hit.

As a Spanish teacher I have often purchased this bread at a panaderia (Mexican Bakery). I decided to cut costs and make it myself this year, using the recipe. It had the authentic taste, and the dough was easy to work with. In fact, the Mexican janitors at school came by after school to see if I had any left-overs. Now THAT'S a successful recipe.

Like many other reviewers, I don't normally go for anise/licorice flavors. But since everyone here had only good things to say, I gave it a shot! It is very delicious! The anise is noticeable, but not in a bad way. If you eat the bread right away, it is like having a fresh yeast doughnut! It isn't the sort of thing I normally like, but I can totally see myself making this every now and then. I will certainly be making this for next year's Day of the Dead celebration!

Absolutely the Best! My spanish class had to make this, and this recipe was totally delicious. You really can taste the Aniseed without it eing too overpowering and the orange-sugar glaze really compliments the sweetness of the bread. It was nice and soft inside, but it had a firm crust and didn't burn. Five Stars!

Perfect pan de muertos my whole family loved. I doubled the recipe and gave one loaf to my Mother-in-Law. The only thing I changed was I used anise extract instead of seeds. I shaped the loaves into a skull and crossbones and used whole cloves for the teeth. Very cute for Halloween. We ate it accompanied with a hot mug of Mexican chocolate. Thank you for the recipe.

EASY, TASTY AND PRETTY. Great recipe.

This bread is really interesting. It's very dense and the flavors are quite good, but a bit dry. I baked this for about 25 minutes and will only bake for 20 minutes next time.

Delicious! I baked two small loafs - hoping that would help with the dryness; I also doubled the yeast (used one pkg. of yeast). If you are worried whether it is done or not, temp it - bread should be at least 190 degrees F in the center before it is pulled out of the oven. I also found that when it was warm, it was more moist. If the bread is a little dry, my husband recommends making extra glaze to dip the bread in. He couldn't get enough of the glaze!

I found this bread to be a little on the dry side. It was good bread... I will make it again, and hopefully, it will turn out better.

this bread is great, a bit heavy but really nice. dont think about skipping the glaze though, it totally makes the bread (although a little sticky)

I used fresh orange juice for this and it turned out pretty well. It's a little different than other Pan de Muertos recipes I've tasted, but I liked it!

Better than I expected, since I normally dislike anise seed. It seemed a little dry, though. The bread might have been better if I had put it in the refridgerator after shaping and let it finish rising and baking in the morning.

I always make our spanish teacher make this it's so good. i've had it every year since 7th grade. Oh it's so yummy.

This was a great recipe! My friend and I made this for a party and it was huge hit!