Classic Easter Twist
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||6 Tablespoon (1/4 Cup Plus 2 Tablespoons, 105ÃÂ°- 115ÃÂ°F)|
|Anise liqueur||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Grated orange peel||1⁄2 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Unsalted butter||3 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Flour||2 Cup (32 tbs)|
|Sliced almonds||3 Tablespoon|
|Coarsely chopped almonds||1⁄2 Cup (8 tbs)|
1 Dissolve yeast in 2 tablespoons warm water. Set aside for 5 minutes. Heat 1/4 cup water, liqueur, cinnamon, aniseeds, and orange peel to warm (105°-115°F).
2 In another saucepan, heat milk, butter, salt, and sugar to warm (105°-115°F).
3 Combine 1 cup flour, yeast mixture, spice mixture, milk mixture, and egg in bowl. Mix thoroughly.
4 Add sliced almonds and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
5 Punch down dough. Divide dough in half; roll into 2 equal-size ropes. Twist loosely.
6 Place on greased baking sheet. Cover; let rise until almost double€” about 30 minutes.
7 Brush loaf with egg yolk. Sprinkle with almonds. Bake in a preheated 350°F oven 40€”55 minutes or until done. Cool on wire rack.