Yield: 1 servings
|2 packs||Active dry yeast|
|½ cup||Warm water; (110-115 degrees)|
|¾ cup||Warm milk; (110-115 degrees)|
|½ cup||Butter or margarine; melted|
|2 \N||Egg; beaten|
|1½ teaspoon||Crushed aniseed|
|4½ cup||All-purpose flour; 4-1/2 to 5 cups|
|1 \N||Egg; beaten|
|½ teaspoon||Crushed aniseed|
In a mixing bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, salt, aniseed and 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; roll into a 16x9" rectangle. Cut into three 16x3" pieces.
Cut each piece into sixteen 3x1" strips. Twist each strip; place 1-½" apart on greased baking sheets Cover and let rise until doubled, about 30 minutes. Combine topping ingredients; brush over twists. Bake at 375 degrees for 12-15 minutes or until browned. Cool on wire racks. Yield: 4 dozen.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: TASTE OF HOME DEC/JAN 1996 Converted by MM_Buster v2.0l.