These traditional breads are great for breakfast, with soup, or made into a sandwich.

Serves: 16Hands-on: 40 minutesTotal: 2 hours 50 minutesDifficulty: Medium

Serves: 16


  • 2 tsp. active dry yeast
  • 1⁄2 cup warm water
  • 1⁄2 cup butter
  • 4 large eggs, divided
  • 1⁄2 cup sugar
  • 1⁄2 tsp. salt
  • 1 Tbsp. anise seeds
  • 4 1⁄2 cups all-purpose flour
  • 2 Tbsp. light corn syrup


  • Add the warm water to a large bowl and sprinkle the yeast on top. Stir until it dissolves. Melt the butter in a small pan on low heat.
  • Add 3 eggs, melted butter, sugar, salt, anise seed, and 2 cups flour to the bowl with the yeast; beat until smooth. Stir in enough additional flour to make a soft dough. Turn the dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes.
  • Put the dough into a greased bowl and turn the dough over to grease the top. Cover and let rise in a warm place until the dough doubles in size, about 1 hour. Punch the dough down and turn onto a lightly floured surface. Roll into a 12-inch square. Cut into 16 squares.
  • Place the squares on a greased baking sheet, allowing space for rising. Cover and let rise in a warm place until they double in size, about 1 hour.
  • Preheat oven to 350°F.
  • Separate the yolk and white of the remaining egg. Discard the white. Beat the egg yolk and corn syrup together until well blended. Generously brush over the squares.
  • Bake for 10 to 15 minutes or until lightly browned. Serve warm.