Scald the milk by heating on medium and removing it from the stove when small bubbles start to form around the edge.
Pour milk into mixing bowl and add butter, allowing the butter to melt. Set aside to let cool until it is comfortable to touch.
Mix flour, salt, and nutmeg in a separate bowl and set aside.
Once the butter and milk have cooled, add the yeast. Yeast doesn't respond well to high temperatures, and adding it too soon may prevent the dough from rising.
Add sugar, water, and eggs, to the liquids bowl, then lightly mix to evenly distribute.
While continuing to stir, add the flour mix slowly, about a cup at a time. The dough will end up sticky, but not soupy. If it's too runny, add extra flour, about a tablespoon at a time.
Prepare a counter top and rolling pin by lightly coating in flour.
Separate the dough into two balls, one big and one small.
Roll out each one into a circle. Then using a little water or milk, lightly wet the dough to attach them and form a skull shape. Use your hands or the rolling pin to make the inside of the skull flatter than the edges.
To help prevent the middle from rising too much, perforate the dough with a fork.
Bake for about 10-15 minutes, until dough has lightly browned.
Set dough aside and let cool.
Prepare your toppings. We used sprinkles, sliced strawberries, marshmallows, and skeleton cereal. Try it with your favorite fresh fruit combinations!