Country of origin: Mexico

4 cups water
1/4 cup yeast
4 teaspoons salt
1/4 cup oil
1 teaspoon anise extract
1/2 cup sugar
10 cups flour

Dissolve yeast in 1 cup lukewarm water. Add sugar. In bowl, mix remaining water, salt, and oil. Then pour in dissolved yeast. Add 9 cups of flour, one cup at a time. Mix well until soft, not sticky. Do not use the mixer anymore, as you add last cup of flour, slowly and only if necessary. Knead well. Let rest 20 minutes, covered. Beat with fist for 2 minutes. Grab a large handful of dough and place in a separate bowl that has sugar sprinkled in the bottom. Lightly knead the dough over the sugar and then place on a well greased pan. Shape into skull-shape. Let rise for 30 minutes or until double. Press dough with closed fist to form eye sockets and teeth. Should be able to create 6 large skulls (about 8 or 9 inches long). 2 fit on a regular cookie sheet. I have small pans and can fit all 6 in my oven. Bake for 30 minutes at 325 degrees. Let cool and then decorate with frosting. Traditionally, names are written on the forehead with frosting. Note: This recipe could be used to make good dinner or cinnamon rolls, but omit the anise.