How To make Swedish Anise Twists
2 pk Active dry yeast
1/2 c Warm water; (110-115 degrees
3/4 c Warm milk; (110-115 degrees)
1/2 c Butter or margarine; melted
1/2 c Sugar
2 Egg; beaten
1 ts Salt
1 1/2 ts Crushed aniseed
4 1/2 c All-purpose flour; 4-1/2 to
Topping: 1 Egg; beaten
1/2 c Sugar
1/2 ts Crushed aniseed
Recipe by: TASTE OF HOME DEC/JAN 1996 In a mixing bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, salt, aniseed and 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll into a 16x9" rectangle. Cut into three 16x3" pieces. Cut each piece into sixteen 3x1" strips. Twist each strip; place 1-1/2" apart on
greased baking sheets Cover and let rise until doubled, about 30 minutes. Combine topping ingredients; brush over twists. Bake at 375 degrees for 12-15 minutes or until browned. Cool on wire -----
How To make Swedish Anise Twists's Videos
ApfelZimtSchnecken /AppleCinnamonRolls/English German Recipe
Cinnamon rolls with a twist by adding Apples. Super yummy and healthy and so fluffy ???? Try this recipe ???????? promise your whole family will love and enjoy it.
Ingredients/Zutaten:
250ml milk
50g sugar
7g yeast
pinch of salt
1 egg
500g bread flour + 1/4 cup extra for dusting
65g softened butter
For the fillings:
100g brown sugar
2 teaspoon cinnamon powder
2 apples
50g softened or melted butter
For the Glazed:
200g powdersugar
30g melted butter
3 tablespoon milk or lemon juice
1/2 teaspoon vanilla extract.
Baking time: 20 minutes in 175 grad celcius.
How to Make the Swiss Christmas Cookies Called Brunsli - Recipe Video
Print out the recipe at
These dense, chewy cookies have a nutty flavour and a unique taste from the Kirsch. Brunsli were the Christmas cookies I grew up with - often adorning Christmas presents. Add these to your Christmas baking list for a wonderful treat.
Brunsli are also great for gluten-free diets, as they contain no flour.
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Cinnamon Braid Bread - Estonian Kringle
Easy recipe for rich and buttery Estonian kringle, a mouth-watering cinnamon braided bread. Soft interior, crusty top, perfect for breakfast or holidays.The smell in the house while baking is divine. Give this a try, you will love it.
Ingredients:
2 1/4 cups (280g) all-purpose flour
1/2 tsp (2g) salt
3/4 cup (180ml) lukewarm milk
1 tbsp (15g) sugar
15 g fresh yeast (1 envelope active dry yeast)
2 tbsp (30g) melted butter
1 egg yolk
Filling
1/4 cup (50g) softened butter
4 or 5 tbsp (60-75g) sugar
3 tsp (9g) cinnamon
3 tsp grounded almonds, optional
Directions
1. In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk and then add the egg yolk and melted butter.
2. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. I usually put the bowl near my oven hob so the warmth get to it. It helps the dough rise very well.
3. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
4. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
5. On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches. (I've made it smaller but it would have been better to make it of 18 inch).
6. Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the almonds over the cinnamon filling. Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.
7. Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).Pinch the ends together and form a wreath.
8. Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.
9. Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).
10. Serve it warm as it is or with your favorite topping. It is gorgeous.:)
For the full recipe:
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Cinnamon cookies, easy and delicious recipe
Today I show you how to prepare some delicious cinnamon cookies, a recipe that you will have ready in the blink of an eye! and it is that they are so easy to prepare, that they are one of the most popular recipes on pinterest!
Ingredients:
300 g. all-purpose wheat flour
100 g. sugar white sugar
200 g. butter at room temperature
1/2 teaspoon ground cinnamon
Mix of cinnamon and sugar for coating
New Scandinavian Cooking - Noble Causes
In his hometown of Oslo, the capital city of Norway and home of the Nobel Peace Prize, host Andreas Viestad prepares a homegrown, yet exotic, modern meal. He makes a medieval saffron and cinnamon chicken with barley, a spicy sponge cake roll with berries and tandoori-flavored cod with potato and ginger croquettes and baked tomatoes. Season 6 Episode 3
Sourdough Cardamom Buns | aka Swedish Cinnamon Swirls
Sourdough cardamom swirls hybrid version full tutorial
Here's how we make our sourdough cardamom swirls. If we cold proof overnight we only use sourdough and
let the dough proof in room temperature for 3-4 hours before cold proof.
Dough recipe:
100g fine spelt
900g cake flour (10g protein)
15g salt
100g sugar
10g cardamom
25g yeast (or 160 sourdough)
1 egg
500g whole milk
60g sourdough levain at peak
100g tempered butter
Remonce recipe:
150g butter
150g sugar
10g cardamom
Cardamom/anis syrup recipe:
100g water
100g sugar
8pcs cardamom pods
4pcs star anis
Merry christmas from Sofie and Peter. Please like and subscribe for more videos.
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