INGREDIENTS:

• 1.5 liter strong fermenting must, (2/3 days old).
• 4.5 kg cake flour
• 500 gr butter
• 500 ml lukewarm water
• 4 cups of sugar
• 10 ml salt
• 30 ml whole aniseed optional

METHOD:

1. Mix flour and aniseed in a mixing bowl.
2. Blend sugar, melted butter, water and salt.
3. Add butter, water, sugar and salt mixture to the flour and aniseed.
4. Add the must slowly until the dough is wet mixture. Dough must not be too soft.
5. Add lukewarm water if you need more fluid.
6. Knead 30 – 40 minutes.
7. Cover the mixing bowl with a blanket or towel and leave to rise overnight.
8. Do not knead down the following morning.
9. Form small balls and place against each other in loaf pan.
10. Allow rising again, 3 times the original size in lukewarm conditions.
11. Place in oven at 180˚C for 1.5 hours until golden brown and cooked.
12. Turn out onto wire racks, then brush immediately with sugar water.
13. Leave to cool slightly, then eat warm or break into pieces and dry out in a cool oven at 70 ˚C overnight.