Warm the milk and oil to 95ºF.

Place the flour in the bowl of an electric mixer and make a well in the middle. Sprinkle in the sugar and yeast. Pour the warm almond milk and oil into the well and mix slowly using the hook attachment for 10 minutes.

Add the salt and orange zest and mix until well incorporated.

Transfer the dough to a heavily oiled bowl, cover, and let it rise for an hour.

Prepare a baking sheet with parchment paper.

Transfer the dough to a well-floured surface and knead it for 3 to 5 minutes—separate three small pieces from the dough. Form one piece of dough into a ball and the other two pieces into logs. Pinch each log twice one inch towards the center. This will give the illusion of "bones".

Shape the rest of the dough into a flat bottom semisphere. Note that the dough will be sticky, so flour your hands to prevent it from sticking.

Place the logs in an X shape on top of the semisphere and then place the small ball on top. Let it rise for 30 minutes in a warm place.

Preheat the oven to 350ºF. Bake for 30 minutes or until golden on the top. Once the bread is still warm, brush some oil or melted vegan butter on top and sprinkle with sugar.