Yield: 1 Servings
Measure | Ingredient |
---|---|
2 packs | Active dry yeast |
3 \N | Eggs, at room temp |
½ cup | Warm water |
3¾ \N | To 4 3/4 cups all-purpose |
\N \N | Flour |
½ cup | Sugar |
½ teaspoon | Salt |
1 \N | Egg yolk |
1 tablespoon | Anise seed |
2 tablespoons | Light corn syrup |
½ cup | Butter or margarine, melted |
Sprinkle yeast over water in a large warm bowl. Stir until yeast is dissolved. Add sugar, salt, anise seed, melted butter, eggs, and 2 cups of flour; beat until smooth. Stir in enough additional flour to make a soft dough Turn dough onto a lightly floured surface; knead until smooth and elastic (8 to 10 minutes). Put dough into a greased bowl; turn to grease top. Cover; let rise in a warm place until double in bulk (about 1 hour. Punch dough down and turn onto lightly floured surface; roll into a 12-inch square. Cut into fourths and cut each square into 4 triangles. Allowing space for rising, place triangles on greased cookie sheets. Cover; let rise in warm place until double in bulk about 1 hour. Beat egg yolk and corn syrup together until blended Generously brush over triangles. Bake at 350 10 to 15 minutes. Serve warm.