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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains Swedish Tasteofhome 1 servings

INGREDIENTS

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 5 cups
1 Egg; beaten
1/2 c Sugar
1/2 ts Crushed aniseed

INSTRUCTIONS

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 1-1/2"
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.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: TASTE OF HOME DEC/JAN 1996
Converted by MM_Buster v2.0l.

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