Raisin Yeast:

500g large raisins (with pips)
1.5 litres water
5ml instant dry yeast
30ml white sugar
500g bread flour

500g butter
125ml boiled milk
4.5kg cake flour
750g white sugar
5ml salt
30ml aniseed
30ml sugar dissolved in 250 ml water


Raisin yeast:
  • Crush the raisins and add to the water in a saucepan.
  • Boil for 15 minutes and cool until lukewarm.
  • Add the yeast and sugar and stir to dissolve.
  • Pour into a glass, cover and leave in a warm place for 24 hours or until the raisins rise to the surface.
  • Strain, then mix in the bread flour until smooth.
  • Leave in a warm place for 4 hours or until foamy and well fermented.
  • Melt the butter over a low heat and add the boiled milk.
  • Mix into the yeast mixture.
  • Add the cake flour, sugar and salt and enough warm water to make a stiff dough.
  • Stir in the aniseed.
  • Knead the dough until bubbles form on the surface (about 20 minutes).
  • Cover the dough and leave to rise in a warm place overnight, or until doubled in volume. Shape into buns and pack them closely together in greased loaf pans.
  • Allow the buns to rise until doubled in volume then brush them with the sugar and water mixture.
  • Bake at 200ÂșC for approximately 1 hour.
  • Leave the buns in the pans for about 5 minutes then turn them out and leave to cool.
  • Serve with butter.


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