The French locals love this South African bread, it is probably because of the similarity to Brioche which is to what Mosbolletjies owes a small part of its deliciousness. We bake ours in individual copper cups, which I originally bought as cocktail cups for making a Russian mule. So between the French, South-Africans the Russians and the mules, we love to watch our guests break the warm mosbolletjies gently on its seam and generously dipping it into a lemony olive oil from the neighbouring village of Menton.
Serves: Makes 7 “Cups”
Preparation time: 2 hours
Cooking time: 20/25 minutes
- 15 g instant dry yeast
- 1 kg flour
- 10 g salt
- 80 g sugar
- 220g butter
- 30 ml whole aniseed
- 300 ml white grape juice
- 100 ml lukewarm milk
- 250 ml lukewarm water
- Apricot Jam for brushing after
- Preheat the oven to 180°C, use 26cm x 7cm loaf tins or individual tin cups. (Blik bekers) Spray generously with baking spray or line with melted butter.
- Mix the flour, sugar, yeast and aniseed on low speed in a standing mixing bowl fixed with the dough hook.
- Warm the grape juice and add the butter to melt. Then add to the flour mixture with the warm milk and water.
- Mix on a medium speed for 10 minutes until the dough comes together. Add the salt and mix for another 10 minutes.
- Remove the dough and place into a sprayed bowl and cover lightly with plastic film. Allow to stand for 20-30 minutes in a warm place until the dough has almost doubles in size.
- Knock down the dough and start shaping balls by using your thumb by pressing the dough through a circle formed by your other thumb and forefinger. We spray our hands lightly with the baking spray to help the dough not to stick. 3 balls per cup tightly squeezed in.
- Place the cups in a warm area to proof for 20-30 minutes, this might take longer depending on the temperature. Make sure the mosbolletjies are well proven, as this will with out a doubt affect the soft texture.
- Bake at 180°C for 30minutes or until light brown. Remove immediately from the tin cups as they will sweat.
- Melt the apricot jam and brush onto the heads of the mosbolletjies. To serve place back into the cups.