Buttermilk and Aniseed Rusks


Working Method

  1. Place flour, sugar, margarine and salt into mixing bowl and mix with a flat beater until a crumb forms.
  2. Add eggs, buttermilk and aniseed and mix for 3 minutes on slow speed.
  3. Mix for 3 minutes on fast speed.
  4. Rest for 10 minutes.
  5. Scale at 1700g, divide on bun divider and mould into shape. Place 12 balls into greased bread pans.
  6. Rest for 40 minutes outside prover.
  7. Bake at 200° C for ± 30 minutes.
  8. Allow to cool and break into rusks.
  9. Dry in oven overnight.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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