Stir yeast and warm water in a large glass bowl; allow to rest 10 minutes.

Heat La Lechera and butter in a small saucepan over medium heat until butter is melted.

Add anise seeds, salt and La Lechera mixture to yeast mixture and stir to combine.

Add eggs and 1 cup flour and mix well with a wooden spoon.

Continue adding remaining flour, cup by cup, stirring well until dough comes together.

Knead dough gently for about 5 minutes or until dough is smooth and elastic and no longer sticky. Place in large greased bowl. Cover with greased plastic wrap. Let rise in warm place for 1 hour or until doubled in size.

Line a large baking sheet with parchment paper.

Punch dough down. Cut 3 small (about 1 tablespoonful) balls from loaf.

Roll out 2 dough balls to form the “bones”.

Shape the larger dough into a round loaf.

Gently press the bones on top of the loaf crossing each other to make an “X”.

Roll the remaining small dough ball to form the “skull”.

Put skull in middle of the “X” and gently press down.

Place loaf on the prepared baking sheet and allow to rise in warm place for about 30 minutes.

Preheat oven to 350 degrees F.

Brush top of loaf with egg wash.

Bake for 20 minutes; remove loaf from oven and brush again with egg wash and sprinkle with the

granulated sugar.

Return to oven and bake for about 20 minutes or until loaf is golden brown and sounds hollow when tapped.

Serve warm or cool completely.