These vegan aniseed rusks use a rich, yeast-leavened dough that is flavoured with aniseed. They are delicious eaten fresh or dried.
I’ve already written about how much South Africans love rusks in my Buttermilk and Oat rusk recipe. Although the variety of rusks are nearly endless, most rusks fall into one of two broad categories. The first category uses baking powder and typically contains buttermilk. The consistency of the dough is thinner and more like a batter than a bread dough. These rusks are cut into fingers after baking.
The second category uses yeast for rising. They are formed into balls before baking in a loaf tin, and the loaves are torn into rusks after baking. The most common type of these rusks is aniseed rusks – and that is what we are making today.
Making the dough
The recipe starts with making an enriched dough. It is important to get the hydration (how wet the dough is) right. If it is too wet, it is difficult to shape. If it is too dry the texture of the final rusk will not be as delicate. Flours are different, so you may have to fine-tune the quantities I have given to suit what you are working with. You are looking to form a dough that is soft but not sticky. If you can form the dough into a smooth, glossy ball, you are on the right track. Knead the dough for 10-12 minutes to ensure that the gluten in the dough develops.
Once the dough is smooth and elastic, you will let the dough rise for the first time. You want to dough to roughly double. It should take about an hour if it is rising in a warm place.
Now is the fun part – shaping the rusks. First divide the dough in half – you will be making two loaves. Pinch off a piece of dough roughly the size of a golf ball, and roll it to form a cylinder. Stand up the cylinder in the loaf tin. Repeat this, placing the cylinders to form rows of three. Repeat with the second loaf tin. Cover the rusks and let them rise for the second time.
The rusks are then ready to bake. You are looking for a nice golden brown colour when they are done. The glazing is optional, but it does add a nice touch.
Ingredients and substitutions
Cashew nuts: The cashew nuts give a lovely rich, buttery flavour to the dough. Traditional recipes would use butter, and while the coconut oil does add the fat content, I feel the flavour of the cashews adds a lot of character. For a nut-free version, omit the cashews and increase the coconut oil.
Aniseed: Aniseed is a mediterranean spice with a mild, licorice flavour. While star anise is commonly recommended as a substitute, in this application I think your best bet for a substitute with a similar flavour is caraway seed. If you can’t find either of these spices – or if you don’t like the taste of aniseed – add some vanilla or even almond essence.
Aniseed Rusks
Equipment
- two loaf tins
Ingredients
- 100 g cashew nuts
- 100 g coconut oil
- 2 cups soy milk
- 1 tsp salt
- ¾ cup sugar
- 1 packet yeast (10g per packet)
- 5 cups flour
- 2 tsp Anisseed
For the glaze
- 1/3 cup water
- 2 tbsp sugar
- 1 tbsp apricot jam
Instructions
- Soak the cashews for a hour in water to soften (or boil them for five minutes). Blend the cashews with half the soy milk until smooth
- In a small saucepan, heat the remaining soy milk, and add the coconut oil and sugar, and stir until the coconut oil is melted and the sugar is dissolved. Don't boil the mix (you don't want the dough to be too hot when adding the yeast)
- Remove the milk/sugar/oil mix from the heat and add the blended cashews. Check that the mixture is not too hot (it should be warm but not hot), and add the yeast.
- Add the flour to a mixing bowl (or the bowl of your stand mixer). Add the salt and anisseed.
- Add the liquid to the flour mix and knead for 10 minutes. I use the dough hook of my stand mixer.
- The dough should be smooth, soft and elastic. Cover, and let the dough rise until doubled, about 30-45 minutes.
- Prepare two small loaf tins (I spray them with cooking spray).
- Divide the dough into two (one half for each loaf tin)
- Pinch off a piece of dough about the size of a golf ball. Roll into a cylinder, and place into the loaf tin. Keep doing this, forming rows of three dough cylidners.
- Let the dough rise in the tins until doubled, again about 30-45 minutes.
- Bake the rusks at 180°C for 35-40 minutes. You want the tops to be a fairly dark golden brown
- Let the rusk loaves cool in the tins for a few minutes, then turn them out, and let them cool a little more. When the loaves are still warm, tear the loaves into rusks. You should at least have one or two fresh warm rusks.
- To dry the rusks, place them in a low oven, about 90°C/194°F for 3-4 hours, then turn of the oven and leave them in the warm oven overnight.