Mosbolletjies

Step 1: Warm 1 cup red grape juice to lukewarm, pour it into a large jar and add 3 ½ oz raisins. Bruise the raisins against the side with a spoon, then stir in 1 tsp instant dried yeast.

Step 2: Cover loosely and leave at warm room temperature for 8–12 hours, until the raisins float and the juice is frothy and smells winey.

Step 3: Strain the liquid into a bowl, pressing the raisins to squeeze out their juice, and discard the raisins. Whisk in 3 ½ oz bread flour to a thick batter, cover and leave for 1 hour until bubbly.

Step 4: Mix 2 lb bread flour, 5 ½ oz sugar, 2 tsp salt and 1 tbsp aniseed in a very large bowl.

Step 5: Heat 1 cup milk and 4 ½ oz butter in a pan over a low heat until the butter melts, then cool to lukewarm.

Step 6: Pour the starter and the milk mixture into the flour and mix, adding ¾ cup lukewarm water a little at a time, until you have a soft dough.

Step 7: Knead on a lightly floured surface until smooth, silky and elastic; it is a big dough, so take your time.

Step 8: Put it in a buttered bowl, cover well and leave somewhere cool overnight, 8–10 hours, until doubled. Don't put it somewhere hot to hurry it.

Step 9: Knock the dough back and divide into about 24 even pieces. Roll each into a smooth ball and pack them snugly side by side in two buttered 30 x 10 cm loaf tins or a deep roasting tin.

Step 10: Cover and leave until risen and puffy, just above the rim of the tins, 2–3 hours.

Step 11: Heat the oven to 350°F (325°F fan). Bake until deep golden on top and the loaves sound hollow when tapped underneath.

Step 12: Dissolve 2 tbsp sugar in 2 tbsp water and brush it over the hot buns straight from the oven for a sticky shine. Cool in the tins for 10 minutes, then turn out.

Step 13: Eat them fresh and buttered, or make beskuit: the next day, pull the buns apart, lay them on racks in the oven at 80–194°F with the door slightly ajar and dry for 5–6 hours, until completely crisp right through. Stored airtight, the rusks keep for weeks.