Anys Beskuit Mosbolletjies (Aniseed Rusks)
Anys Beskuit
Anys Beskuit has a way of announcing itself long before it reaches the kitchen table — that gentle aniseed aroma drifting through the house, the soft pull of the dough, and the familiar crackle as the rusks dry to their perfect texture. Whether shaped as proper mosbolletjies or baked in a simple slab, they always carried a sense of tradition, the kind that made people gather a little closer when the tin was opened.
Makes 2 large loaf tins (around 48 rusks).
Ingredients
- 150 g butter, melted
- 900 ml lukewarm water
- 20–25 g instant yeast (about 3 sachets)
- 300 g sugar
- 2 eggs, whisked
- 0.5 can condensed milk
- 1 tbsp salt
- 2–3 tbsp aniseed (adjust to preference)
- 1.5–1.6 kg flour
Method
- Grease three extra-large deep loaf tins (23 cm × 12 cm × 7 cm).
- Combine the flour, salt, sugar, aniseed and yeast in a large bowl and mix well.
- Slowly stir in the melted butter, condensed milk and eggs.
- Add the lukewarm water gradually to get a soft, slightly sticky dough.
- Turn out onto a floured surface and knead until smooth and elastic — about 8–10 minutes by machine or 150 kneads by hand.
- Shape into small balls (golf ball size) and place them side by side to fill the bottom of the buttered loaf tins.
- Cover with a cloth and leave to rise in a warm spot until well risen — about 60–90 minutes.
- Bake at 180°C for about 45 minutes until fully cooked and golden brown.
- Remove from tins and cool until comfortable to handle, then break into individual rusks. Leave overnight.
- Arrange on oven racks or baking trays. Dry in a very low oven (50–70°C) for 8–12 hours until crisp and dry, leaving the oven door slightly ajar for air circulation.
- Cool completely, then store in airtight containers.