Title: Swedish Anise Twists
Categories: Breads
Yield: 1 Servings
2 pk Active dry yeast
1/2 c Warm water; (110-115 degrees
3/4 c Warm milk; (110-115 degrees)
1/2 c Butter or margarine; melted
1/2 c Sugar
2 Egg; beaten
1 ts Salt
1 1/2 ts Crushed aniseed
4 1/2 c All-purpose flour; 4-1/2 to
Topping:
1 Egg; beaten
1/2 c Sugar
1/2 ts Crushed aniseed
Recipe by: TASTE OF HOME DEC/JAN 1996 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 1-1/2" 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.
