Pull apart buns



¦ 1 kg (8 cups) white bread wheat flour

¦ 10ml (2 teaspoons) salt

¦ 100g (½ cup) sugar

¦ 1pkt (10g) instant dry yeast

¦ 30ml (2 tablespoons) whole aniseed

¦ 100g butter or margarine

¦ 250ml (1 cup) white

apple juice

¦ 125ml (½ cup) lukewarm milk

¦ 250ml (1 cup)

lukewarm water


¦ 30ml (2 tablespoons)


¦ 30ml (2 tablespoons)

lukewarm water


Sift the bread wheat flour and salt together. Add sugar, yeast and aniseed. Stir well.

Heat butter and grape juice in a saucepan until butter has melted. Do not boil. Add

to dry ingredients along with milk and water, mix to form a soft dough. Turn dough out on a lightly floured surface, knead for 5 to 10 minutes, or until dough is soft and pliable.

Place in a large oiled bowl, cover and leave to rise in a warm place for about 30 minutes, or doubled in size. Knock down dough on a floured surface, knead until smooth. Divide into equal pieces and shape into balls. Pack balls tightly into twoloaf tins. Cover and leave to

rise to double the size. Bake in a pre-heated oven at 180°C for 35 to 40 minutes. Turn out onto wire racks, brush immediately with syrup. Leave to cool slightly, serve warm with

butter and jam.

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