Name: Swedish Anise Twists
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

What tranquility will there be in heaven! Who can express the fullness and blessedness of this peace! What a calm is this! How sweet and holy and joyous! What a haven of rest to enter, after having passed through the storms and tempests of this world, in which pride and selfishness and envy and malice and scorn and contempt and contention and vice are as waves of a restless ocean, always rolling, and often dashed about in violence and fury! What a Canaan of rest to come to, after going through this waste and howling wilderness, full of snares and pitfalls and poisonous serpents, where no rest could be found.

Jonathan Edwards

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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