Yield: 16 Servings
|2 packs||Active dry yeast|
|3||Eggs; at room temp|
|½ cup||Warm water (up to)|
|4¾ cup||All-purpose flour|
|1 tablespoon||Anise seed|
|2 tablespoons||Light corn syrup|
|½ cup||Butter or margarine; melted|
Date: Tue, 07 May 1996 10:55:21 -0400 From: theservs@... (Thomas E. Haug) 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.
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