Ingredients
| 2 pkg. (1/4 oz. each) | active dry yeast | | 1/2 cup | warm water (110-115°F) | | 3/4 cup | warm milk (110-115°F) | | 1/2 cup | butter or | | margarine, melted | | 1/2 cup | sugar | | 2 | eggs, beaten | | 1 tsp. | salt | | 1-1/2 tsp. | crushed aniseed | | 4-1/2 to 5 cup | all-purpose flour |
Topping
| 1 | egg, beaten | | 1/2 cup | sugar | | 1/2 tsp. | crushed aniseed |
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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-inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Combine topping ingredients; brush over twists. Bake at 375°F for 12-15 minutes or until browned. Cool on wire racks.
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