Best Swedish Anise Twists

Anise is the soul of Scandinavian baking, that warm, faintly licorice note that turns a simple yeast dough into something distinctly Swedish. These twists put it front and center.

The dough is a soft, enriched one, built with milk, butter, eggs, and sugar, with aniseed worked right in so the flavor runs all the way through.

After a rise until doubled, you roll the dough into a rectangle and cut it into slim strips, then give each one a twist before the second rise. That simple turn is what gives the twists their pretty, ribboned shape.

Before baking, a topping of beaten egg, sugar, and more anise gets brushed over the top, baking into a sweet, glossy, fragrant crust.

They bake up tender and golden, somewhere between a soft pretzel and a sweet roll, and they’re a natural alongside an afternoon coffee.

Kitchen Tips

• Crush the aniseed or star anise a bit to release more of its aromatic oils into the dough.
• Don’t skimp on the second rise after twisting; well-proofed dough bakes up light and tender.
• Brush the egg-sugar topping on generously for a glossy, sweet, anise-scented crust.

Variations

• Swap the anise for cardamom, the other classic Scandinavian baking spice.
• Add a drizzle of simple icing once cooled for extra sweetness.
• Sprinkle pearl sugar or sliced almonds over the topping before baking.