Swedish anise twists

Yield: 1 servings

Measure 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 \N Egg; beaten
1 teaspoon Salt
1½ teaspoon Crushed aniseed
4½ cup All-purpose flour; 4-1/2 to 5 cups
1 \N Egg; beaten
½ cup Sugar
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.

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