Ingredients

Method

• 1 kg cake flour
• 2 t salt
• 100 g sugar
• 1 T aniseed
• 1 x 10 g sachet instant dry yeast
• 100 g butter
• 1 cup white apple juice
• ½ cup milk
• 1 cup water
• Orange marmalade, for serving

Method

Ingredients

Preheat the oven to 180°C. Sift the flour and salt, then add the sugar, aniseed and yeast and combine in a mixing bowl. Place a saucepan over a medium to low heat and melt the butter and apple juice together until incorporated before adding the mixture to the dry ingredients.
In a separate saucepan over a medium to low heat, heat the milk and water until lukewarm. Add this to the mixture, mixing to form a soft dough. Knead for 5 to 10 minutes, or until smooth and elastic.
Place the dough in an oiled mixing bowl, cover with clingfilm and leave in a warm place for 10 minutes, or until the mixture has risen to twice its size. Remove the dough from the bowl and knead for a few minutes further before dividing it into 6 equal pieces.
Roll each piece into a ball and stack against each other in a greased loaf tin. Cover loosely and leave to rise again for 30 minutes. Bake for 35 minutes, or until golden and puffed up.
Turn out onto a cooling rack. In a saucepan over a medium heat, add a few tablespoons of marmalade and gently melt. Drizzle liberally over the top of the "loaf" and serve immediately.

TASTE’s take:
Serve this sticky traditional favourite with lashings of butter and a great cup of coffee. For a playful touch, use a cookie cutter to cut out butter pats in cute shapes.