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Old-fashioned aniseed rusks
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Ingredients
250 g butter
500 ml warm boiled water
500 ml cold water
625 ml white sugar
50 g fresh yeast
625 ml cake flour
2 extra-large whiskedeggs
½ x 385 g can condensed milk
20 ml salt
20 ml aniseed
about 2 kg extra cake flour
45 ml white sugar
125 ml boiling water
Method
1. In an extra-large mixing bowl, melt the butter in the warm boiled water and then stir in the cold water and sugar.
2. Add just enough water to the yeast to dissolve it.
3. Mix the yeast and the 625 ml flour into the butter mixture and leave to stand for 10 minutes.
4. Stir in the eggs, condensed milk, salt and aniseed.
5. Start adding the 2 kg of flour a cup at a time, mixing after every addition, until you have a soft dough. Knead for 15–20 minutes.
6. Cover with cling wrap and place the bowl in a clean plastic bag. Leave in a warm spot for about 4 hours to prove until doubled in size.
7. Spray three 35 x 15 cm loaf tins with non-stick cooking spray.
8. Pinch off golf-ball-sized balls of dough and form them into fingers, 7 cm long.
9. Pack them standing up in rows in the loaf tins. You should get 4 rows of 16 per tin.
10. Cover with cling wrap and leave to prove for about 2 hours until doubled in size. The dough should not rise over the sides of the tins.
11. Preheat the oven to 160 ˚C and bake the rusks for 1 hour.
12. Remove from the oven and turn out the ‘loaves’ onto a wire cooling rack.
13. Make the sugar syrup by dissolving the sugar in the boiling water. Using a pastry brush, paint the tops and sides of the loaves.
14. Eat warm or leave to cool, break into rusks and dry overnight on baking trays in a 50 ˚C oven.
15. Store in airtight containers.
The Classic South African Cookbook, by Melinda Roodt, published by Struik Lifestyle, R350.Photography: Christin Boggs-Peyper © Penguin Random House South Africa (Pty) Ltd 2016
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9 Comments
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Norma Farmer
March 20, 2018
Hi, thank you for this recipe I have a question about the ingredients it says in one place 625 ml cake flour and then later about 3.25 litres cake flour, is one of them supposed to be SR flour? Is it in fact 625 ml cake flour and 3.25 litres cake flour?
Reply
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Eat Out
April 26, 2018
Hi Norma 🙂 Both are supposed to be cake flour. It’s split up so that you can mix the first batch (625 ml) in and let it stand, before then later adding the rest of the flour bit by bit. Hope that helps and that your rusks aren’t all eaten straight out of the oven! 🙂
elizabeth
May 30, 2018
I fully understand the 625 ml Cake Flour but not the 3,25 ml Flour ???? Would it not be more understandable if the 3,25 ml is giving in grams measurement? In other words would it be right to use 3,25 Kilo Grams of Flour???? According to the fluids and butter it seems as though it could be kg…. 3,25 Kg Cake flour or maybe it is supposed to be 3X 1 Liter measurement…plus extra 25ml Flour???? Very confusing…Thanks E
Reply
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Eat Out
May 30, 2018
Hi Elizabeth 🙂 We’ve converted the ml to kg for you and updated the recipe accordingly. 3.25 litres of flour is equal to 2kg, or about 16 cups. That should make it a bit easier 🙂 Let us know how your rusks turn out!
Iris
September 11, 2018
What is fresh yeast? Can i use purple packets dry yeast?
Reply
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Eat Out
September 11, 2018
Yes, it should be fine. But have a look here for adaptations: http://dish.allrecipes.com/yeast-the-basics/
Penny
October 10, 2018
Please can you help? I have been making beskuit for years but wonder if there is something i can add to stop the wastage when cutting before drying in the oven?? Thank you!
Reply
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Eat Out
October 10, 2018
Ooh, we’re not sure Penny. Crumbs can always be recycled into bases for tarts, rather than using smashed biscuits? Perhaps our friends at Food24 will be able to help 🙂
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Desiree Muller
October 19, 2018
Penny you can cut the raw mixture in the pan with a butter spreaded knife before you put it into the oven. You can also use oil on the knife instead of butter.
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