Preparation method

Pastry:

1. Preheat the oven to 180°C.
2. Sift flour and salt together. Add yeast, sugar and aniseed.
3. Heat butter and grape juice together, until butter melts. Do not boil – if the mixture gets too hot, it will kill the yeast.
4. Add the dry ingredients, then the lukewarm milk and water.
5. Mix to a soft dough and then knead for 15 minutes. If it is under kneaded, the gluten won't develop and there will be no rise.
6. Leave to rise in a warm place until doubled in size – over or under rising will result in collapse/heavy or split bread.
7. Knock dough down on a floured surface, and then shape into balls.
8. Place in tins and allow to rise a second time – do not over rise or bread will collapse.
9. Bake for 35-40 minutes.
10. Turn onto wire racks and glaze the top with syrup.

Syrup:

1. Dissolve ingredients to make syrup.