Perfect for this winter weather! She literally tastes like home and leave you feeling nostalgic about moments shared with loved ones. It’s not only your grandmother’s kitchen that can bring everyone to a standstill; you are more than capable to create these special moments too!
INGREDIENTS
1 LARGE LOAF; 12 MOSBOLLETJIES BREAD 500g cake flour 10g instant yeast (1 packet) 100ml sugar 10ml salt 15ml aniseeds 100g butter 125ml milk 80ml water 100ml white grape juice 1 egg EGG WASH 1 egg pinch of salt
METHOD
1. In a large bowl, mix together all the dry ingredients. 2. In a microwave bowl, heat the milk and butter until melted. 3. Add the water and grape juice to the milk mixture to bring the liquid to room temperature (lukewarm). 4. Make a well in the centre of the dry ingredients and add the wet ingredients. 5. Whisk the egg and add to the mixture. 6. Knead the mixture until light and elastic (15-20min). You can do this with your capable hands or with an electric mixer, using the dough hook attachment. 7. Cover the bowl with plastic wrap, wrap the bowl in a blanket/towel and allow to triple in size in a warm place (60-90min). 8. Prepare a large bread tin with non-stick spray. Spray generously! 9. Gently knead the dough down. Using your hands, form individual buns and place them in the prepared bread tin. 10. Whisk one egg with a bit of salt and brush the mixture over the mosbolletjies. 11. Cover the bread tin with plastic wrap and a blanket/towel and allow to triple in size in a warm place (60-90min). 12. Heat the oven to 180°C. 13. Remove the plastic wrap and bake the bread for 20-25 minutes until golden brown. Be careful to not overbake. 14. Gently loosen the sides with a butter knife and demould onto a cooling rack. 15. Melt 3 tablespoons of apricot jam/honey to brush over the top of the baked bread. 16. Allow the bread to rest for 10 minutes before breaking it into portions.
TIPS 1. Make sure that the liquid isn’t too hot before adding it to the dry ingredients, as this could kill the yeast. 2. If you can't find white grape juice, you can substitute it with water, although the juice enhances the "mos" taste. 2. Mosbolletjies are known for their fine texture that melts in your mouth. Therefore, you need to put the effort into the kneading of the dough to ensure sufficient gluten development. When you gently press your finger into the dough, it should jump back. 3. Everyone kneads differently. I prefer kneading on a table top, sprinkled with flour, instead of kneading inside the bowl. 4. Don’t take shortcuts on the proving of the dough, as this is crucial to get the correct texture. 5. As soon as the bread is out of the oven and cooled, cover it with plastic wrap or place it into a plastic bag to keep the mosbolletjies fresh and moist.