In a deep bowl, mix the ingredients for the starter. Cover with plastic wrap and let sit for 1 hour.

When ready, to the stand mixer bowl combine the flour, sugar, salt, eggs, vanilla, orange blossom water, butter and orange zest. With the hook attachment, mix on medium/high speed for 5 minutes.

You will need to knead the dough, scraping down the sides now and then until the dough comes together in the center of the bowl. Let the stand mixer knead for a good 10-12 minutes. In the end the dough will be a little sticky and it should be stretchable.

Generously grease the palms of your hands with oil and transfer the dough to a greased bowl. Gently shape into a ball. Cover and let the dough proof in a warm spot for 90 minutes to 2 hours or until it has doubled in size.

When ready, transfer the dough to a floured surface and knead for 2 minutes. Prep you baking sheet with parchment paper and a light spray of oil.

Take 2/3 of the dough and shape into a round loaf. Place onto baking sheet. Use you hands to slightly flatten the loaf.

Divide the remaining dough into three equal parts. Take one piece of dough and gently roll into a long cigar shape. spread your fingers as you roll and apply pressure to create the look of the bones. Repeat with second piece of dough. Apply these in a crisscross shape on top of the loaf. Shape the last piece of dough into an oval like shape to resemble a skull. Place in the middle and on top of the crisscross. Press gently to make sure every thing stays in place.

Cover the loaf and let it proof for another 40-60 minutes.

Preheat oven to 350 degrees F. When ready, lightly whisk reserved egg. Brush the loaf with egg wash all around. If adding sesame seeds or coarse colored sugars, sprinkle them as soon as you apply the egg wash.

Bake for 25-28 minutes or until golden brown. Internal temperature of bread should be at least 195 degrees.