Popular delicious Anise recipes guide 2017

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Italian Anise Easter Bread

Italian Anise Easter Bread

12 eggs

2 1⁄2 cups sugar

1⁄2 cup melted butter

1⁄2 cup Crisco

1⁄2 cup oil

1⁄2 cup milk

3 teaspoons vanilla

1 cup warm water

3 (1/4 ounce) envelopes yeast (not rapid rise)

16 -20 cups flour (almost 5 lbs.)

3 tablespoons anise seeds

In mixer bowl beat eggs. Add sugar, butter, crisco, oil, milk, and vanilla.

Dissolve yeast in the warm water. You may want to use a thermometer to be sure the temperature is correct. Let yeast sit until it foams, as in package directions. Add to egg mixture. Add anise.

Add flour one cup at a time until mixture is unmanageable. Transfer into LARGE pan (Dishpan works well.) and work in remaining flour, kneading with hands.

Knead until you are too tired to knead any more (half hour?) and then oil top of dough ball, cover, and let rise in warm place 6 hours or overnight.

Grease 6 loaf pans. Separate dough into 6 parts and knead each again. Cover with towels and let rise in warm place another couple of hours.

Bake 1 hour at 275 degrees. Do not underbake or they will be hard as a rock. (Top should be lightly browned.).

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Amount Per Serving

% Daily Value

Calories 217.1

Calories from Fat 58

27%

Total Fat

6.5

g

10%

Saturated Fat

2.1

g

10%

Cholesterol

46.6

mg

15%

Sodium

26.9

mg

1%

Total Carbohydrate

34.3

g

11%

Dietary Fiber

1

g

4%

Sugars

8.5

g

34%

Protein

5

g

9%

Swedish Anise Twists

2 (1/4 ounce) packages active dry yeast

1⁄2 cup warm water

1⁄2 cup butter

3⁄4 cup warm milk

1 cup sugar, divided

3 eggs

1 teaspoon salt

2 teaspoons crushed anise seed, divided

4 1⁄2-5 cups all-purpose flour, divided

oil

In a mixing bowl, dissolve yeast in water.

Melt butter and add mixing bowl with milk, 1/2 cup sugar, 2 eggs, salt, 1 1/2 teaspoons crushed aniseed, and 3 cups flour, and beat until smooth.

Add enough of the remaining flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl and turn once to grease top.

Cover and let rise until doubled, about 1 hour.

Punch dough down and roll into a 16 inch by 9 inch rectangle.

Cut rectangle into 3 16 inch by 3 inch pieces.

Cut each piece into 16 3 inch by 1 inch strips.

Twist each strip and place 1 1/2 inches apart on greased baking sheets.

Cover and let rise until doubled, about 30 minutes.

Combine 1 egg, 1/2 cup sugar, and 1/2 teaspoons crushed aniseed and brush over twists.

Bake at 375 F until browned, about 12-15 minutes.

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Amount Per Serving

% Daily Value

Calories 201.4

Calories from Fat 54

27%

Total Fat

6

g

9%

Saturated Fat

3.4

g

17%

Cholesterol

41.4

mg

13%

Sodium

173.2

mg

7%

Total Carbohydrate

32.3

g

10%

Dietary Fiber

1

g

3%

Sugars

10.1

g

40%

Protein

4.5

g

9%

Spiced Anise Tea

1 teaspoon anise seed

1 teaspoon fennel seed

1 teaspoon cinnamon

1 teaspoon vanilla bean

1 teaspoon clove

Cut the vanilla bean into small pieces first.

Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.

Place tea ball in hot water and steep for 10 minutes.

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Amount Per Serving

% Daily Value

Calories 27.6

Calories from Fat 9

36%

Total Fat

1.1

g

1%

Saturated Fat

0.1

g

0%

Cholesterol

0

mg

0%

Sodium

7.7

mg

0%

Total Carbohydrate

5.6

g

1%

Dietary Fiber

3.2

g

13%

Sugars

0.1

g

0%

Protein

0.9

g

1%

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