Pan de Muerto

Combine yeast with warm water in medium bowl and set aside until foamy, about 5 minutes. Stir in milk, whole eggs and melted Country Crock® Buttery Sticks; set aside.
Sift flour, sugar and salt in large mixing bowl. Stir in fennel seeds. Make a well in the center of flour mixture. Stir yeast mixture into flour mixture with a wooden spoon until dough forms. Add a little more flour if the dough is too wet or a little more milk if it is too dry.
Knead on lightly floured surface until dough is smooth but slightly sticky, about 10 minutes. Transfer dough to large, lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350°. Spray baking sheet with no-stick spray. Knead dough on lightly floured surface 3 minutes. Cut about 1/5 of the dough off; reserve. Shape remaining dough into a round loaf on prepared baking sheet. Roll reserved dough into a thick rope, then cut into 5 portions. Roll one portion into a ball and arrange it on top of the round loaf. Roll the remaining 4 balls into ropes with knobby ends resembling ''bones''. Arrange ''bones'' around loaf. Cover loosely and let it rise in a warm place until doubled about 30 minutes.
Beat egg white with water, then brush loaf with egg wash. Sprinkle with sugar. Bake 35 minutes or until the top is lightly golden brown. Remove to wire rack and cool.