Mosbolletjiebeskuit (Aniseed Rusks)

Method

1. Mix the cake flour, salt , instant yeast, sugar and aniseed.
2. Combine the butter and condensed milk. Add to the flour mixture.
3. Add lukewarm water, little by little while mixing the dough until a soft and pliable dough forms. The dough should not be sticky. Don't add all the water at once. Different flours require different hydration.
4. Knead for 10 minutes.
5. Place dough in a bowl and cover. Leave to rise in a warm place for approximately 1 hour or until doubled in size.
6. Knock down and from round balls the approximate size of a golf ball (5cm in diameter) . Place into a lightly oiled baking tin next to each other. They need to touch each other. You can use a break baking tin or a cake tin. Try to get a tin that will fit all the balls nice and snug.
7. Cover for another 1 hour or until doubled in size.
8. Preheat the over to 200c.
9. Bake for 10 minutes at 200c
10. Turn temperature down to 180c and bake for a further 35 minutes.
11. Allow to cool down slightly before removing from baking tin.
12. Pull the indicidual rusks apart while they are still luke warm.
13. Once cooled, preheat the oven to 70c and dry the rusks on a wire rack for 3-4 hours.
14. Store in a sealed container in a dry place.
15. Eat them dry or soft.