These traditional breads are great for breakfast, with soup, or made into a sandwich.
Serves: 16Hands-on: 40 minutesTotal: 2 hours 50 minutesDifficulty: Medium
- 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.