Best 6 Swedish Anise Twists Recipes

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Swedish anise twists, also known as "Aniseed twists" or "Polkagris", are a classic Scandinavian confectionery treat. These twisted pastries are crispy on the outside, soft and chewy on the inside, and infused with an unmistakable anise flavor that lingers on the palate. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will provide you with the essential knowledge and step-by-step instructions to create perfect Swedish anise twists in the comfort of your own home. We'll cover everything from selecting the right ingredients and preparing the dough to shaping, baking, and decorating the twists, ensuring that each batch turns out just as delicious and visually appealing as the last. So, gather your ingredients, preheat your oven, and let's embark on this culinary journey together!

Check out the recipes below so you can choose the best recipe for yourself!

BEST SWEDISH ANISE TWISTS



Best Swedish Anise Twists image

Best Swedish Anise Twists recipe 35

Categories     Baked Goods     Yeast bread

Time 2h

Yield 28

Number Of Ingredients 24

yeast, active dry
water
milk
butter
sugar
eggs
salt
star anise
all-purpose flour
eggs
sugar
star anise
yeast, active dry
water
milk
butter
sugar
eggs
salt
star anise
all-purpose flour
eggs
sugar
star anise

Steps:

  • 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 to 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 inch rectangle. Cut into three 16x3 inch pieces. Cut each piece into sixteen 3x1 inch strips. Twist each strip; place 1½ inch apart on greased baking sheets Cover and let rise until doubled, about 30 minutes. Combine topping ingredients; brush over twists. Bake at 375℉ (190℃) for 12 to 15 minutes or until browned. Cool on wire racks dozen.

Nutrition Facts :

SWEDISH CINNAMON TWISTS



Swedish Cinnamon Twists image

These tender twists are fantastic with fresh-brewed coffee. Although the recipe makes a big batch, the treats never seem to last long at our house.

Provided by Taste of Home

Time 50m

Yield 2-1/2 to 3 dozen.

Number Of Ingredients 17

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm buttermilk (110° to 115°)
1/2 cup butter, softened
6 tablespoons sugar
2 eggs
2 teaspoons salt
1/2 teaspoon baking soda
7-1/2 cups all-purpose flour
FILLING:
1/4 cup butter, melted
1 cup packed brown sugar
1 teaspoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
1 tablespoon hot water

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt, baking soda and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; 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 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 9-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough. , Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangle; pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each strip two or three times. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm twists.

Nutrition Facts : Calories 185 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 211mg sodium, Carbohydrate 32g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

SWEDISH CINNAMON TWISTS



Swedish Cinnamon Twists image

This recipe was given to us by a neighor while we were living at Brigham Young University. Donuts don't get any better than this! This is time cosuming - however - the end result is worth the wait.

Provided by Chef on the coast

Categories     Yeast Breads

Time 3h

Yield 10-12 rolls, 10-12 serving(s)

Number Of Ingredients 16

1 cup buttermilk
1 cup butter, divided
1/4 teaspoon baking soda
1 tablespoon yeast
6 tablespoons sugar, divided
1/4 cup hot water
2 eggs
1 teaspoon salt
1/4 cup powdered milk
4 cups flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped nuts
1 1/2 cups powdered sugar
1 tablespoon melted butter
1 -2 tablespoon hot water, more as needed

Steps:

  • Boil buttermilk until curdled. Cut up 1/2 cup butter and add to buttermilk. Stir to melt butter. Add baking soda. Set aside to cool.
  • In large mixing bowl - mix yeast, 1 TBSP sugar and water. Let rest 10 minutes.
  • Add buttermilk and eggs. Blend in remaining sugar, salt and dry milk.
  • Add flour and mix well. Add up to 1 cup more flour to make a soft, but not sticky dough.
  • Let rise to double, about 1 hour.
  • Combine filling ingredients. Set aside.
  • Melt remaining 1/2 cup butter.
  • Roll all the dough out into a rectangle and brush with melted butter.
  • Spread filling on half of the dough. Fold the uncovered half over the filling and seal edges.
  • Cut into strips, twist two times and place on greased cookie sheets.
  • Let rise until double (1 hour approximately.).
  • Bake at 375 degrees for 10-12 minutes.
  • While rolls are baking - mix glaze ingredients.
  • Top warm rolls with glaze.

Nutrition Facts : Calories 580.6, Fat 25.7, SaturatedFat 13.9, Cholesterol 98.2, Sodium 506.6, Carbohydrate 79.1, Fiber 2.3, Sugar 38.7, Protein 9.9

LEMON AND ANISE SUGAR TWISTS



Lemon and Anise Sugar Twists image

These easy-to-make treats are delicious on their own or with fresh fruit. Keep them in mind for a hostess gift.

Yield Makes 12

Number Of Ingredients 6

Sugar
1 sheet frozen puff pastry (half of 17 1/2-ounce package), thawed
1 egg beaten with 1 teaspoon milk (glaze)
3 tablespoons sugar
1 teaspoon grated lemon peel
2 teaspoons aniseed

Steps:

  • Preheat oven to 350°F. Sprinkle work surface with sugar. Set pastry atop sugar and roll out to thickness of 1/8 inch. Brush with egg glaze. Combine 3 tablespoons sugar and lemon peel in small bowl. Sprinkle over pastry. Sprinkle with aniseed. Cut pastry crosswise into 1-inch-wide strips. Pick up each pastry strip, twist several times and place on ungreased cookie sheet, pressing ends onto sheet. Bake until golden brown and crisp, about 20 minutes. Cool pastries on rack.

SWEDISH TOSCAS (SWEDISH ALMOND TARTS)



Swedish Toscas (Swedish Almond Tarts) image

I found this recipe that my mother had written on the back of an envelope. She must have made it a bunch, because there were splatters all over the envelope! I made it and it's really a yummy tart recipe!

Provided by Deanna Latendresse

Categories     World Cuisine Recipes     European     Scandinavian

Time 35m

Yield 12

Number Of Ingredients 8

6 tablespoons butter, room temperature
¼ cup white sugar
1 cup all-purpose flour
⅓ cup slivered almonds
¼ cup brown sugar
2 tablespoons butter
1 ½ tablespoons cream
2 teaspoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream the butter with the white sugar in a mixing bowl. Mix in 1 cup flour and stir to make a smooth dough. Divide the mixture by placing even amounts into the cups of a 12-cup muffin tin. Press the mixture into the bottom and up the sides of each cup.
  • To make the filling, mix the slivered almonds, brown sugar, and 2 tablespoons butter in a small pan. Stir in the cream, and 2 teaspoons flour. Cook and stir the mixture constantly over medium heat until it boils, about 10 minutes. Divide the mixture evenly between the prepared tart shells.
  • Bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. Cool completely on a rack.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 17.6 g, Cholesterol 22.9 mg, Fat 10 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.4 g, Sodium 57.1 mg, Sugar 8.8 g

RYE TWISTS WITH ANISE, FENNEL AND ORANGE



Rye Twists with Anise, Fennel and Orange image

Categories     Bread     Mixer     Bake     Vegetarian     Orange     Fennel     Fall     Anise     Bon Appétit

Yield Makes 16

Number Of Ingredients 12

2 tablespoons aniseed
1 tablespoon fennel seeds
2 cups warm water (105°F to 115°F)
3 envelopes dry yeast
1/2 cup plus 2 tablespoons unsulfured (light) molasses
6 tablespoons vegetable oil
3 1/2 cups (or more) bread flour
2 1/2 cups whole grain rye flour
2 tablespoons (packed) grated orange peel
2 1/2 teaspoons salt
Cornmeal
Additional aniseed and fennel seeds

Steps:

  • Place aniseed and fennel seeds in self-sealing plastic bag; close bag. Using mallet, pound seeds until coarsely crushed.
  • Place warm water in large bowl of electric mixer fitted with paddle attachment. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix 1/2 cup molasses and oil into yeast mixture.
  • Stir 3 1/2 cups bread flour, whole grain rye flour, orange peel, salt and crushed aniseed and fennel seeds in large bowl to blend. Add to yeast mixture. Beat mixture at medium speed until firm but sticky dough forms, about 4 minutes. Turn dough out onto floured work surface; knead until smooth and elastic, adding more bread flour as necessary if dough is sticky, about 8 minutes.
  • Form dough into ball. Oil large bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
  • Sprinkle 2 baking sheets generously with cornmeal. Punch down dough. Turn dough out onto floured surface; knead 3 minutes. Divide dough into 16 equal portions. Cut each portion into 2 equal pieces. Roll each piece into 8-inch-long rope. Grasp 2 ropes at each end and twist ropes together, making about 4 turns. Pinch twisted ropes 1 inch from each end. Place twist on prepared sheet. Repeat forming of twists with remaining dough pieces. Cover with kitchen towels. Let rise in warm draft-free area until doubled in volume, about 40 minutes.
  • Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F. Brush tops of rolls lightly with 2 tablespoons molasses (do not allow molasses to drip onto sheets under rolls). Sprinkle rolls with additional aniseed and fennel seeds. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 20 minutes. Transfer to racks and cool. Serve warm or at room temperature. (Can be made 2 weeks ahead. Wrap in foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)

Tips:

  • Prep your ingredients: Before you start baking, make sure all your ingredients are measured and ready to go. This will help you stay organized and prevent any mishaps.
  • Use fresh ingredients: The fresher your ingredients, the tastier your anise twists will be. Whenever possible, use organic or locally-sourced ingredients.
  • Don't overmix the dough: Overmixing the dough will make your anise twists tough. Mix it just until the ingredients are combined and then stop.
  • Chill the dough: Chilling the dough before baking helps it to develop more flavor and makes it easier to handle.
  • Bake the anise twists until they are golden brown: This will ensure that they are cooked through and have a crispy exterior.

Conclusion:

Swedish anise twists are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With a little planning and effort, you can easily make these treats at home. So next time you're looking for a sweet treat, give Swedish anise twists a try!

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