Publisher Photo
Publisher Photo
My family loves the subtle taste of anise, so it's no surprise these pretty twists are often requested. Because anise appears in the dough and topping, everyone gets a doubly delicious dose of their favorite herb.—Geraldine Grisdale, Mt. Pleasant, Michigan
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1-1/2 teaspoons crushed aniseed
  • 4-1/2 to 5 cups all-purpose flour
  • TOPPING:
  • 1 egg, beaten
  • 1/2 cup sugar
  • 1/2 teaspoon crushed aniseed

Directions

In a 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 surface; 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 16-in. x 9-in. rectangle. Cut into three 16-in. x 3-in. pieces. Cut each piece into sixteen 3-in. x 1-in. strips. Twist each strip; place 1-1/2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Combine topping ingredients; brush over twists.
Bake at 375° for 12-15 minutes or until browned. Cool on wire racks. Yield: 4 dozen.
Originally published as Swedish Anise Twists in Taste of Home December/January 1996, p41

Nutritional Facts

1 each: 83 calories, 2g fat (1g saturated fat), 19mg cholesterol, 75mg sodium, 13g carbohydrate (4g sugars, 0 fiber), 2g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1-1/2 teaspoons crushed aniseed
  • 4-1/2 to 5 cups all-purpose flour
  • TOPPING:
  • 1 egg, beaten
  • 1/2 cup sugar
  • 1/2 teaspoon crushed aniseed
  1. In a 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.
  2. Turn onto a floured surface; 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.
  3. Punch dough down; roll into a 16-in. x 9-in. rectangle. Cut into three 16-in. x 3-in. pieces. Cut each piece into sixteen 3-in. x 1-in. strips. Twist each strip; place 1-1/2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Combine topping ingredients; brush over twists.
  4. Bake at 375° for 12-15 minutes or until browned. Cool on wire racks. Yield: 4 dozen.
Originally published as Swedish Anise Twists in Taste of Home December/January 1996, p41

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