| 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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