A trip down memory lane

Inspire a little nostalgia with aniseed, cinnamon, peppermint Crisp, coconut, condensed milk, rooibos, raisins...

- By Johané Neilson

Aniseed rolls

Aniseed rolls made with condensed milk and served with butter and apricot jam... Simply irresistible!

Makes about 36 rolls

Preparation: about 2% hours in total

Baking time: 45 minutes

Oven temperature: 180°C

• 1kg bread flour

• 2ml salt

• 30ml aniseed

• 250g butter, at room temperature

• 10g instant yeast

• 250ml lukewarm water

• 250ml condensed milk

• 30ml hot apricot jam, to glaze

1. Place the flour and salt in a large bowl and stir in the aniseed. Rub the butter into the flour mixture with your fingertips and aerate it at the same time by lifting it high above the bowl. It should resemble coarse breadcrumbs. Stir in the yeast, make a well in the flour mixture and stir in the water and condensed milk. Mix with your hand until the dough comes together; turn out onto a clean work surface and knead until the dough is smooth and elastic about 10 minutes if your arm muscles can take it!

2. Place the dough in a large mixing bowl greased with a little olive oil, cover with a cloth or cling wrap and leave to rise ina warm spot for 1-2 hours until doubled in volume.

3. Grease a large round cake tin or deep ovenproof dish with a little butter feel free to line it with baking paper to make cleaning easier. Pinch off pieces of dough the size of golf balls with your thumb and forefinge and roll into balls. Arrange them snugly against each other in the pan. Cover and leave to rise again this time only about 20 minutes.