Makes 3 pans of rusks.
Oven: 200*C

5ml sugar
200ml lukewarm water
25g Anchor instant dry yeast
1kg cake flour
10ml salt
120g sugar (150ml)
10ml aniseed
100g margarine (110ml)
200ml orange juice
200ml lukewarm water
sugar water to glaze

Mix flour, salt, sugar and aniseed together.
Sprinkle yeast over.
Heat margarine and juice in a saucepan until margarine has melted. Allow to cool till lukewarm.
Add to dry ingredients and mix until a soft dough.
Knead for 10min until smooth and elastic.
Place dough on a lightly floured surface, cover with greased plastic and leave in warm place to double in size.
Knock dough down. Divide into 36 equal pieces and shape into balls.
Place 12 balls into each of the 3 greased bread pans.
Cover pans with greased wrap and allow to rise in warm place until double in volume for 1bout 55min.
Bake in preheated oven for 35-40min. Remove and glaze.
Allow to cool completely, break apart and dry out in cool oven of 110*C.

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