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Here’s my take on recreating the aniseed rusks my Ouma baked: A type of traditional rusk known as mosbolletjies …

Ingredients …

250 ml milk (1 cup)
125 ml sugar (1/2 cup)

1 egg, beaten
5 ml yeast (1 teaspoon)

5 ml salt (1 teaspoon)
15 ml aniseed (3 teaspoons, or less if you prefer)
500 g flour (1 lb)

125 g butter, frozen and then grated (1/4 lb)

 
Method …

  • Warm 3/4 of the milk (reserve the other 1/4)
  • Dissolve the sugar into the milk, leave to cool
  • When blood warm, beat in the egg
  • Stir in the yeast and allow to bloom for 15 minutes

 

  • Combine the salt, aniseed and flour in a mixing bowl
  • Grate the butter and rub into the dry mix
  • Stir in the wet mix to create a stiff dough
  • If too dry, use the additional 1/4 cup of milk to soften
  • Grease a roasting pan
  • Roll out golf ball sized dough balls (18 balls fit an 8″x11″ pan)

 

  • Allow the buns to rise and double in size
  • Bake at 180 C (350 F) for 45 minutes
  • Cool, turn out and separate the buns
  • Dry out in a low oven about 100 C (200 F) for around 6 hours

 


 

 

 

 

 

 
Links: Buttermilk Muesli Rusks

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One Trackback/Pingback

  1. By Recipe: Buttermilk Muesli Rusks « slappHappe on 05 Aug 2012 at 1:12 am

    […] « Here’s why you should always engage the door security latch at hotels … Recipe: Aniseed Rusks … […]

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