Mix flour, yeast, sugar, salt, anise, and orange zest. Add warm milk, eggs, and orange blossom water. Mix to a shaggy dough. Knead 5 minutes, then add the 8 tablespoons soft butter in 3 additions. Continue kneading 8 to 12 minutes until smooth and elastic. The dough may remain slightly tacky; avoid adding much extra flour.

Cover in a lightly greased bowl and let rise until doubled, usually 75 to 100 minutes, depending on room temperature.

Set aside about one-fifth of the dough for decorations. Divide the rest in half and shape each piece into a round loaf. Place on separate parchment-lined trays.

Divide the reserved dough into ten small pieces. Roll eight into short ropes, pressing with fingers to create knobby bone shapes. Cross four ropes over each loaf and add one small ball in each center. Press gently so they adhere.

Cover loosely and let rise until visibly puffy, about 45 to 60 minutes. Heat oven to 350°F during the last 20 minutes of the rise.

Bake 28 to 35 minutes, swapping tray positions halfway through, until deep golden and the center of each loaf reaches about 190°F. Cool 10 minutes. Brush with melted butter and coat with sugar. Cool further before slicing.