Ingredients
- 2 packages active dry yeast
- 1/2 cup warm water (105 to 115 degrees)
- 1/2 cup sugar
- 1/2 cup melted butter
- 1 cup light cream
- 1 tablespoon anise seed, crushed
- 2 eggs, at room temperature
- 4 to 4 1/2 cups unbleached all-purpose flour
- melted butter
Preparation
Step 1
In a large mixing bowl, dissolve the yeast in the warm water. Add 1 tablespoon of the sugar and let stand until the yeast foams, about 5 minutes. Add the remaining sugar, butter, cream, anise seed and eggs. Beat well. Stir in the flour, 1 cup at a time, beating well to keep the mixture smooth and satiny. All of the flour should be moistened. Cover and refrigerate for 2 to 24 hours.
Cover a baking sheet with parchment.
Turn the dough out onto a lightly floured surface. Cut it into pieces the size of a large walnut. Roll out to strands about 8 inches long. Twist into figure-8s. Place on baking sheets. Let rise one hour until puffy.
Preheat the oven to 400 degrees.
Bake for 15 minutes until golden. Brush baked kringla with melted butter. These are best served just out of the oven.