Doughnut Anise Twist

Class of 1973

• 3¼ to 3½ cups flour
• 1 pkg active dry yeast
• 2 tsp aniseed
• 1 cup milk
• 6 Tbsp butter or margarine
• 1 tsp salt
• 1 egg
• 2 Tbsp sugar
• Cooking oil for deep-fat frying
• Sugar

In large mixer bowl, combine 1-3/4 cups of the flour, the yeast, and aniseed. In saucepan, heat together milk, butter, 2 Tbsp sugar and salt just till warm, stirring constantly till butter almost melts. Add to dry mixture in mixer bowl; add egg. Beat at low speed of electric mixer 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface. Knead till smooth and elastic, 3-5 minutes. Place in greased bowl, turning once to grease surface. Cover; let rise in warm place till double, about 1-1½ hours. Punch down. Let rest 10 minutes. Divide dough into 24 pieces. Roll each piece to a rope 8 inches long. Fold each strip in half; twist. Cover; let rise till nearly double, 30-45 minutes. Fry, a few at a time, in deep hot fat (375 degrees) till golden brown, 2-3 minutes. Roll warm twists in sugar.

Yield: 2 dozen