Last week we posted a recipe for buttermilk rusks. This week our Tasty Tuesday recipe is for a type of traditional aniseed rusk known as mosbolletjies.
Mosbolletjie Rusk Recipe
Rub butter lightly into sifted flours using your fingers.
Then add eggs.
Add yeast (and 2 ml sugar) mixed with water to dilute, aniseed, sugar, salt, milk and oil and blend lightly - do not knead.
The dough must be loose, soft and moist.
Break dough into balls similar in size to scones, place on a greased baking sheet and bake for 20 minutes at 180 ºC or until golden brown.
Turn out onto a wire rack and brush with sugar water.
Cover with a cloth and leave to sweat for a few minutes.
Makes 12-14 balls - You can eat the bread rolls now or dry them to make rusks, in which case:
Dry in the oven at 75°C for 2-3 hours before serving.