Around 8.PM in morning before the day of baking make leaven with your sourdough starter and rest of ingredients .

Mix everything and set aside for 5 hours.

In the a bowl of a stand mixer fitted with a dough hook, combine the flour, cinnamon, orange zest, cinnamon, yeast, salt, orange blossom water, eggs, and leaven.

Mix on low speed until all of the ingredients are incorporated.

Turn the mixer speed to medium-low and continue mixing until the dough developed 50 % of gluten.

Then, add the sugar in 5 or 6 batches while mixer is running. After each addition, mix for a minute or two before adding the next one.

Continue to mix until the dough reaches full gluten development. The dough should be pulling away from the bowl.

Add the softened butter all at once. Mix on low-medium speed until it is fully incorporated and the dough has returned to full gluten development.

Transfer the dough to a lightly buttered container.

Cover and ferment at room temperature until the dough is nearly doubled in bulk. It took about 3 hours in my case. It varies according to your room temperatures.

Cover with a plastic wrap and refrigerate overnight.

Turn the cold dough onto a lightly-floured counter.

Separate off 4 pieces of 60 grams each( I used 30 grams, which made the bones and skull so thin). For each loaf, 3 pieces will be used for the bones, and one for the skull. Divide the remaining dough into a round ball.

Line a large baking sheets with parchment.

Place the large ball into parchment lined baking sheet and slightly flatten.

Shape two of the small pieces into balls for the two skulls. For the bones, roll the remaining dough into snakes about as thick as an index finger about 8 inch long . Using a single finger, roll the snakes to a very thin diameter at several intervals, to give them the look of knobby bones.

Arrange three long bones across the top of each loaf, crossing them at the center and tucking the ends slightly under the loaf. Make an indentation in the center where the bones cross, and place the skull there.

Let proof the loaf for about 3 hours or until it spring back very slowly when you pressed with moistened finger.

Make an egg wash by beating a whole egg with a splash of water and a pinch of salt. When you are ready for baking brush with egg wash.

In the meantime, preheat the oven to 375F, with the rack in the center.

When you are ready for baking reduce the oven temperature to 350F. Bake until the crust is a deep, glossy brown, about 45 minutes. If you use an instant-read thermometer, the internal temperature should be at least 185F.

Turn off the oven and crack the door open. Leave the bread inside for another 5 minutes. Transfer the loaves to a wire rack. While they are still warm, brush them with clarified butter and sift sugar over them. ( I didn’t do this step)

Let the loaves cool completely before cutting.