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Total Time
3hrs
Prep 2 hrs
Cook 1 hr

Found in the December/January 1996 issue of Taste of Home, submitted by Geraldine Grisdale.

Ingredients Nutrition

Directions

  1. In a mixing bowl, dissolve yeast in water.
  2. Melt butter and add mixing bowl with milk, 1/2 cup sugar, 2 eggs, salt, 1 1/2 teaspoons crushed aniseed, and 3 cups flour, and beat until smooth.
  3. Add enough of the remaining flour to form a soft dough.
  4. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
  5. Place in a greased bowl and turn once to grease top.
  6. Cover and let rise until doubled, about 1 hour.
  7. Punch dough down and roll into a 16 inch by 9 inch rectangle.
  8. Cut rectangle into 3 16 inch by 3 inch pieces.
  9. Cut each piece into 16 3 inch by 1 inch strips.
  10. Twist each strip and place 1 1/2 inches apart on greased baking sheets.
  11. Cover and let rise until doubled, about 30 minutes.
  12. Combine 1 egg, 1/2 cup sugar, and 1/2 teaspoons crushed aniseed and brush over twists.
  13. Bake at 375 F until browned, about 12-15 minutes.