By j235 on August 28, 2003
"In celebration of Mexico's Day of the Dead, this bread is often shaped into skulls or round loaves with strips of dough rolled out and attached to resemble bones."
Serving Size: 1 (1401 g)
Servings Per Recipe: 1
"This makes nice, fluffy rich bread, which is not very sweet. I suppose that is how it is suposed to be. There seems to be one measurement of sugar missing from the recipe. I put the 1/2 cup sugar given in the bread, and used one more half cup in the glaze, based on advice in the Questions section. The dough handles nicely and it is easy to copy shapes that can be found on the web to make this look authentic. The glaze ended up pretty sticky. I cooked it for the time given but perhaps should have cooked it longer. Thank you very much for sharing this recipe with us. If I make it again, I think I will increase the sugar in the dough to 3/4 cup and also increase the aniseed some, too. I might make the breads about 2 oz each and put an orange flavored, or orange flower flavored confectioners' sugar icing on them, but that's just me."
"it was great! i made this for extra credit in spanish class!! i shaped it into a skull and made the glaze from a prepared orange juice. my yearbook teacher also loved it and proclaimed it his new favorite bread. it reminds me of paska bread without raisins."