By Steenberg Executive Chef Kerry Kilpin
Prep time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour and 10 minutes
450g stoneground flour
1 egg, beaten
160ml must or grape juice
100g brown sugar
5g instant yeast
- Preheat the oven to 180 degrees Celsius.
- Combine the milk and butter and gently heat until the butter is melted.
- Add the grape juice and egg to the milk and butter. Allow to cool to a tepid temperature.
- Combine the flour, sugar, aniseed, yeast and salt in a mixing bowl. Gradually add the milk liquid to the flour to form a dough.
- Knead the dough for roughly 10 minutes until smooth and the gluten has developed.
- Place the dough in an oiled bowl and cover with a damp cloth. Allow the dough to rise until it has doubled in volume.
- While the dough is rising, grease a standard bread tin.
- Once the dough has doubled in volume, divide it into 18 equal parts. 2 rows of 9 balls each. Place tightly next to one another in the bread tin.
- Combine the honey and butter and melt over a medium heat. Gently brush the top of the buns with the glaze. Keep the remaining butter to glaze when the buns come out the oven.
- Once you have prepared your dough in the tin, allow it to double in size again in a warm place covered with a damp towel.
- Once the bread has doubled, place in the oven and bake for 30-40 minutes until golden brown.
- As soon as the bread comes out of the oven, glaze a second time with the remaining butter and honey mixture.
Best enjoyed warm straight from the oven with butter.