Swedish anise twists
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ½ | cup | Sugar |
| 2 | Egg; beaten | |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Crushed aniseed |
| 4½ | cup | All-purpose flour; 4-1/2 to 5 cups |
| 1 | Egg; beaten | |
| ½ | cup | Sugar |
| ½ | teaspoon | Crushed aniseed |
Directions
TOPPING
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.