1 pk Yeast
1 1/2 c Lukewarm water
1 ts Sugar
3 c All purpose flour
1 ts Salt
2 tb Fennel; anise or
Coriander seeds 1 lg 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 inches in length and about 1/2 inch in diam and cut with your pinky or knife. Twist into rings with a wide hole. Combine the egg with a it 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 an inch between them. Let rise again for about 1/2 hour and bake in a pre heated 375 oven for about 25 minutes or until golden brown. Reduce the oven to 225 and bake for 1/2 hour on the bottom rack and 1/2 hour on the top SOURCE: BOOK OF JEWISH
COOKING IN AMERICA by Joan Nathan —–