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Biscochos/Ka'ak/Crozettes w/Yeast (P, TNT)
Source: "Book of Jewish Cooking In America," by Joan Nathan
Yield: 36

1 package yeast
1-1/2 cups lukewarm water
1 tsp. sugar
3 cups all-purpose flour
1 tsp. salt
2 tbsp. fennel, anise, or coriander seeds
1 large egg
Sesame seeds

Dissolve the yeast in 1 cup of the water with the sugar and let sit for 10 minutes, Gradually add the flour, salt, remaining water, and the fennel, anise, or coriander seed.

Knead until smooth.

Place in greased bowl and cover. Let rise until double in bulk. Punch down and knead again for a few minutes.

Divide the dough into small balls about the size of a walnut. Roll into snake-like pieces about 10" in length and about 1/2" in diameter and cut with your pinky or a knife. Twist into rings with a wide hole.

Combine the egg with a bit of water and dip the rings into the egg mixture, then dip them into another bowl filled with sesame seeds.

Place on a greased baking sheet, leaving about 1" between them.

Preheat oven to 375°F.

Let rise again for about 1/2 hour and bake in 375°F oven for about 25 minutes, or until golden brown.

Reduce the oven to 225°F and bake for 1/2 hour on the bottom rack and 1/2 hour on the top.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A