Ingredients
The following ingredients have 4 Servings
- 3 cups flour, divided
- 1/4 oz Rapid Rise yeast (one packet or 2 1/4 tsp)
- 1 tsp salt
- 1/4 cup granulated sugar
- 2/3 cup milk
- 1 tsp anise extract
- 3 eggs, divided
- 4 tbsp butter, softened
- 1 cup powdered sugar
- 1 tsp anise extract
- 2 tbsp milk (or more if needed)
- 1 tbsp nonpareils
Instruction
- First, in a large mixing bowl, add: one cup of the flour, yeast, salt and granulated sugar. Stir.
- Next, heat milk and 1 tsp of the anise extract until it just starts to bubble around the edges (110F.)
- Then, add heated milk and anise extract to the flour mixture and stir until just combined.
- Next, add softened butter, two of the eggs, one at a time, (the third egg is to brush on the dough before baking,) followed by the remaining two cups of flour. Stir until well-combined and dough starts to pull together.
- Then, place on floured surface and knead for 7 or 8 minutes by hand or use a stand mixer using the dough hook. The dough should be smooth and elastic.
- Then, let the dough sit for about 10 minutes covered with a dish towel in a warm spot. The dough may not rise much if it's too cold.
- Next, split the dough into two equal balls.
- Then, roll out two long pieces about two inches thick and 14-18 inches long.
- Next, oil spray a baking sheet. Place dough pieces side-by-side and overlap them to make a twist on the baking sheet. Pinch the ends and tuck under on each side.
- Then, cover with a dish towel and allow to rise for one hour. If you're oven has the "bread proof" setting, you can put the dough in the oven and put it on the bread proof setting to rise. The dough should about double in size.
- Next, pre-heat oven to 350F.
- Then, whisk the remaining egg. Brush it on top of the risen dough.
- Next, bake the dough for 20-25 minutes. If you suspect the bread top my burn, you can gently and loosely place a piece of tin foil on it the last 10 minutes or so.
