Mosbolletjies
Mosbolletjies. This authentic recipe is simple to make and guaranteed to impress.
Ingrédients
- 1 kg cake flour
- 10 g salt
- 100 g sugar
- 10 g aniseed
- 10 g instant yeast
- 250 ml grape must or grape juice
- 250 ml warm milk
- 125 g butter, melted
- 2 eggs
Instructions
- Mix the flour, salt, sugar, aniseed, and yeast in a large bowl. In a separate jug combine the grape must or grape juice with the warm milk, melted butter, and eggs.
- Pour the wet mixture into the dry ingredients and knead until you have a smooth, elastic dough. This should take about ten minutes if kneading by hand or about five minutes in a stand mixer with a dough hook.
- Place the dough in a greased bowl, cover with a cloth, and allow it to rise in a warm place until doubled in size. This will take about an hour.
- Once risen, knock down the dough and divide it into small pieces. Shape each piece into a ball and pack them snugly into a greased loaf tin or baking dish.
- Cover the tin and let the shaped dough rise again until doubled in size, about thirty to forty minutes.
- Bake the mosbolletjies in a preheated oven at 180°C for about thirty to forty minutes, or until golden brown on top and baked through.
- Serve warm with butter, or allow them to cool completely if you plan to cut and dry them into rusks.
