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Name: Swedish Anise Twists
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 1/2 c All-purpose flour; 4-1/2 to; 3/4 c Warm milk; (110-115 degrees); 1 Egg beaten; 1/2 c Warm water; (110-115; 1 ts Salt; 1/2 ts Crushed aniseed; 1/2 c Butter or Margarine Melted; 1/2 c Sugar; 1/2 c Sugar; 2 pk Active dry yeast; 2 Egg beaten; 1 1/2 ts Crushed aniseed

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INGREDIENTS

4 1/2 c All-purpose flour; 4-1/2 to
TOPPING
3/4 c Warm milk; (110-115 degrees)
1 Egg ; beaten
1/2 c Warm water; (110-115
1 ts Salt
1/2 ts Crushed aniseed
1/2 c Butter or Margarine ; Melted
1/2 c Sugar
1/2 c Sugar
2 pk Active dry yeast
2 Egg ; beaten
1 1/2 ts Crushed aniseed

Servings

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" 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 by PookyPook on Jan 24, 1998. Recipe by: TASTE OF HOME DEC/JAN 1996

NOTES

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Swedish Anise Twists

4 1/2 c All-purpose flour; 4-1/2 to
 TOPPING
3/4 c Warm milk; (110-115 degrees)
1 Egg beaten
1/2 c Warm water; (110-115
1 ts Salt
1/2 ts Crushed aniseed
1/2 c Butter or Margarine Melted
1/2 c Sugar
1/2 c Sugar
2 pk Active dry yeast
2 Egg beaten
1 1/2 ts Crushed aniseed

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

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Nutrition

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Serving Size: 1 Serving (1050g)
Recipe Makes: 1 servings

Calories: 4201
Calories from Fat: 1769 (42%)

Amt Per Serving		% DV

	Total Fat 196.5g	262 %
	Saturated Fat 65.1g	325 %
	Monounsaturated Fat 77.4g
	Polyunsanturated Fat 43g
Cholesterol 831.6mg		256 %
Sodium 282.4mg		10 %
Potassium 651.4mg		17 %
Total Carbohydrate 611.6g		180 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 607.1g
Protein 26.9g		38 %
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Calories per serving: 4201

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