Combine the wine and aniseed in a small bowl and allow to steep for 3 hours. Strain and reserve the wine. Measure the yeast, 3 cups of the flour, the sugar, and 1 teaspoon of salt into a large mixing bowl. Stir until well blended. Make a well in the center.
Osterpinzen also appear in Austrian bakeries during Lent. The texture of Osterpinzen is fine and almost cake like. The faint flavor of anise comes from steeping aniseed in white wine. Egg yolks add to the browning quality of these light yeast buns, requiring baking in a slow oven for a rather long time so that they will cook through before they become too dark.
0 Recipe Reviews
Subscribe for tasty updates: