| How To Cook: |
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1. Mix one-third of the flour with the raisin most to a soft sponge and set to rise in a warm place for 8 hours.
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2. Heat the butter and milk until lukewarm; add this and the rest of the flour to the sponged dough and knead well.
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3. Leave to rise for another 8 - 10 hours.
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4. Add the sugar and aniseed, mixing well, break off pieces of the dough, shape into buns and pack close together in a baking tin, so that they will raise high rather than spreading sideways.
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5. Leave to prove until double the original size.
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6. Brush over with egg and milk and bake in a hot oven (450°F) for 20-30 minutes.
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7. Sprinkle with caster sugar.
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RAISIN MOST:
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1. Mince finely, put in a jar and add lukewarm water.
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2. Leave in a warm place until the raisins begin to ferment-about 3-4 days; they will rise to the top when ready.
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3. Strain before using.
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