Swedish Anise Twists by Hillary Nelson

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SERVINGS

4 dozen scale / convert

INGREDIENTS

2 pkg. (1/4 oz. each) active dry yeast
1/2 cup warm water (110-115°F)
3/4 cup warm milk (110-115°F)
1/2 cup butter or margarine, melted
1/2 cup sugar
2 eggs, beaten
1 tsp. salt
1-1/2 tsp. crushed aniseed
4-1/2 to 5 cups all-purpose flour

Topping
1 egg, beaten
1/2 cup sugar
1/2 tsp. crushed aniseed

INSTRUCTIONS

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-inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Combine topping ingredients; brush over twists. Bake at 375°F for 12-15 minutes or until browned. Cool on wire racks.

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