Grace Stevens, an award-winning TV chef and guest judge on The Taste Master SA, shares her secrets to creating superbly fluffy mosbolletjies.
“It is important not to rush the process,” she says.
The best way to enjoy mosbolletjies is warm from the oven, with lashings of slowly melting butter.
When dried in the oven, leftover mosbolletjies also make for excellent rusks.
Ingredients
Dough:
- 420 g white cake flour (3 cups)
- 30 g castor sugar
- 10 g instant yeast
- 10 g anise seeds
- 5 ml salt
- 80 g butter
- 100 ml water
- 50 ml milk
- 150 ml sparkling grape juice
- 1 egg yolk
Glaze:
- 100 ml milk
- 100 ml castor sugar
Method
Place the flour, sugar, anise seeds, salt and butter in a large bowl.
Mix the yeast with the milk and stir well. Add the egg yolk.
Rub the butter into the dry ingredients until it is well combined.
Add the remaining ingredients and mix well.
Turn out onto a floured surface and knead well for about ten minutes.
Cover the dough with a damp cloth and allow to double in size.
Prepare a loaf tin by greasing the inside.
Knock the dough back and divide into 16 pieces.
Roll each piece into a ball and place into the loaf tin in two rows.
Allow the dough to double in size.
Heat the oven to 180 °C and bake for 25 to 30 minutes.
Remove the tin from the oven.
Combine the milk and sugar for the glaze and boil until thick.
Brush the glaze onto the warm mosbolletjies.
- Visit gracestevens.co.za for more recipes and tips.
