2 pk Active dry yeast
3 Eggs, at room temp
1/2 c Warm water
3 3/4 To 4 3/4 cups all-purpose
Flour
1/2 c Sugar
1/2 ts Salt
1 Egg yolk
1 tb Anise seed
2 tb Light corn syrup
1/2 c 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.
