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.
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