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- 1 3/4 cup flour
- 1 1/8 tsp active dry yeast
- 1/4 tsp ground anise seed
- 1/8 tsp ground Cinnamon
- 1/2 cup Milk
- 2 TBS brown sugar
- 1 TBS sugar
- 2 TBS Shortening
- 1/2 tsp salt
- 1 TBS Corn Syrup
- 1 egg, beaten
- 1/3 cup Flour
- 1/4 cup Brown Sugar
- 1 TBS sugar
- 1/8 cup butter
- 1 egg yolk
- 1/8 tsp vanilla
- dash of Cinnamon
- Combine 1 cup flour, yeast, anise and cinnamon in a mixing bowl.
- In a saucepan, heat milk.
- Add sugars and shortening to the milk. Continue stirring over medium heat until the shortening melts.
- Add salt and mix until sugars are dissolved completely.
- Combine the milk mixture with flour mixture, plus the 3/4 cups flour.
- Add corn syrup and egg. Mix well.
- Form dough into a ball. On a lightly floured surface knead dough (or use a stand mixer with dough hook), until smooth and elastic.
- Cover and let sit for 1 hour, 15 minutes.
- Turn the dough once during this time.
- In the meantime, cream the flour, sugars and butter for the filling.
- Add egg yolk, vanilla and cinnamon.
- When the dough is ready, knead lightly in hands, and separate into 8 balls.
- Preheat oven to 375 F.
- Flatten the balls out to 6 inch circles.
- Spread 1 TBS (approx.) of the filling over the dough circle.
- Roll up like a burrito
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