Aniseed

Your Family, May 1987

Your Family is (was?) a magazine. They ran a “Favourite Recipe Competition.” This was submitted by Mrs. M. Kock, Pietermaritzburg, South Africa.

Potato Yeast:
1 potato, peeled and grated
6 ml salt
40 ml sugar
25 g cube fresh yeast
750 ml lukewarm water

Dough:
2.5 kg flour
20 ml salt
4 eggs
875 ml sugar
375 g marg or butter, melted
350 ml lukewarm water
30 aniseed

Potato Yeast:
Place all ingredients in a bowl and mix well.
Cover with a damp cloth and leave to rish in a warm place for 3 – 4 hours

Dough:
Sift flour and salt into a bowl.
Add potato yeast, eggs, sugar, marg, water and aniseed.
Mix together and knead well. Add more water if necessary.
Cover with a damp cloth and leave to rise overnight.
Form dough into small balls and pack tightly in a greased roasting pan (2 inches/5 cm deep). Alternatively press dough evenly into a baking sheet.

Bake at 180 C (350 F) for about 50 minutes.
Allow to cool slighltly and break into individual rusks. Or if you pressed the dough into a single slab in a baking sheet, use any of the cutting methods available for rusks.
Dry out in warm oven about 4 hours or overnight.

Makes about 50.

  1. Bobby Knell
    January 28, 2016 at 10:51 pm

    This recipe is almost exactly like my late Ouma’s (Grandmother’s). Best rusks ever. Since I love Aniseed I add a tablespoon. Only difference I see is that this recipe does not call for a second rising. All yeast recipes require a second proofing, far as I know!

    • January 28, 2016 at 11:59 pm

      Mm, that’s interesting and you may be right. I’ve never tried these myself. I assume Your Family (which is where I got the recipe originally) would have tested it before publishing. If you try this recipe let us know what it needs or if it’s OK.

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