Best Swedish Anise Twists Recipes

SWEDISH CINNAMON TWISTS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt, baking soda and 5 cups flour. Beat until smooth. Stir in 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 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 9-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough. , Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangle; pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each strip two or three times. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm twists.

ITALIAN COOKIES WITH ANISE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and sugar for dough together in a bowl with an electric mixer until creamy. Add eggs, vanilla extract, and anise extract and blend. Combine flour and baking powder in a separate bowl; stir into butter mixture until blended.
• Take a ping pong-sized ball of dough and roll between your hands to form a rope. Connect the ends and twist into a figure 8 shape. Place on an ungreased baking sheet. Repeat with remaining dough.
• Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• Mix milk into confectioners' sugar for icing, stirring slowly. Add the anise extract and vanilla extract.
• Dip cooled cookies into the icing face-down and lay on wax paper or a wire rack.

BEST SWEDISH ANISE TWISTS

Steps:

• 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 to 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 inch rectangle. Cut into three 16x3 inch pieces. Cut each piece into sixteen 3x1 inch strips. Twist each strip; place 1½ inch apart on greased baking sheets Cover and let rise until doubled, about 30 minutes. Combine topping ingredients; brush over twists. Bake at 375℉ (190℃) for 12 to 15 minutes or until browned. Cool on wire racks dozen.

SWEDISH CINNAMON TWISTS

Steps:

• Boil buttermilk until curdled. Cut up 1/2 cup butter and add to buttermilk. Stir to melt butter. Add baking soda. Set aside to cool.
• In large mixing bowl - mix yeast, 1 TBSP sugar and water. Let rest 10 minutes.
• Add buttermilk and eggs. Blend in remaining sugar, salt and dry milk.
• Add flour and mix well. Add up to 1 cup more flour to make a soft, but not sticky dough.
• Let rise to double, about 1 hour.
• Combine filling ingredients. Set aside.
• Melt remaining 1/2 cup butter.
• Roll all the dough out into a rectangle and brush with melted butter.
• Spread filling on half of the dough. Fold the uncovered half over the filling and seal edges.
• Cut into strips, twist two times and place on greased cookie sheets.
• Let rise until double (1 hour approximately.).
• Bake at 375 degrees for 10-12 minutes.
• While rolls are baking - mix glaze ingredients.
• Top warm rolls with glaze.

RYE TWISTS WITH ANISE, FENNEL AND ORANGE

Steps:

• Place aniseed and fennel seeds in self-sealing plastic bag; close bag. Using mallet, pound seeds until coarsely crushed.
• Place warm water in large bowl of electric mixer fitted with paddle attachment. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix 1/2 cup molasses and oil into yeast mixture.
• Stir 3 1/2 cups bread flour, whole grain rye flour, orange peel, salt and crushed aniseed and fennel seeds in large bowl to blend. Add to yeast mixture. Beat mixture at medium speed until firm but sticky dough forms, about 4 minutes. Turn dough out onto floured work surface; knead until smooth and elastic, adding more bread flour as necessary if dough is sticky, about 8 minutes.
• Form dough into ball. Oil large bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Sprinkle 2 baking sheets generously with cornmeal. Punch down dough. Turn dough out onto floured surface; knead 3 minutes. Divide dough into 16 equal portions. Cut each portion into 2 equal pieces. Roll each piece into 8-inch-long rope. Grasp 2 ropes at each end and twist ropes together, making about 4 turns. Pinch twisted ropes 1 inch from each end. Place twist on prepared sheet. Repeat forming of twists with remaining dough pieces. Cover with kitchen towels. Let rise in warm draft-free area until doubled in volume, about 40 minutes.
• Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F. Brush tops of rolls lightly with 2 tablespoons molasses (do not allow molasses to drip onto sheets under rolls). Sprinkle rolls with additional aniseed and fennel seeds. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 20 minutes. Transfer to racks and cool. Serve warm or at room temperature. (Can be made 2 weeks ahead. Wrap in foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)