Swedish Anise Twists

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

Topping: 1 Egg; beaten

1/2 c Sugar

1/2 ts Crushed aniseed

Recipe by: TASTE OF HOME DEC/JAN 1996 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 -----