by nerinatimm
Baking my mosbolletjies began as a thought, something on my bucket list and turned out to be a highlight in my kitchen. Baking my mosbolletjies started as a solo event and it touched the hearts of so many and I think that is how Ouma Mina would have wanted my experience to be.
Baking, I know you can do, but I also know that I have lost quite a few of you know, because you are wondering: What the heck are mosbolletjies? Mosbolletjies are made from dough leavened with the must of grapes. Mosbolletjies can either be eaten warm with soft butter or dried in the oven to make rusks. The first Mosbolletjies was made by the French Huguenots and in texture it is similar to the French Brioche, but the taste is quite unique and delicious.
Mosbolletjies Recipe
Ingredients: (recipe from De Wetshof Farm)
- 2.7 kg flour
- 15 ml salt
- 60 ml aniseed
- 750 ml milk
- 125g margarine or butter
- 4 eggs
- 4 x 250 ml (4 k) sugar
- 1,125 liters (4 1/2 cups) grape must – strained through a sieve
How to:
DAY 1
Pour flour into a large bowl and add salt and aniseed. Heat milk and butter to a boil and allow to cool to lukewarm. Add eggs and sugar, whisk and add to flour. Add the grape must , knead lightly and then knead well for about 15-20 minutes, or until the dough is smooth and elastic and no longer sticks to your hands. Francina’s tip: Keep an extra bowl of flour and a cup of must next to you while you knee. If dough is too sticky, sprinkle a little flour. If it seems too dry, wet your hands with wine and knee further. Cover bowl with a cloth and leave to rise in a warm place overnight.
DAY 2
Preheat the oven to 180 ° C. Knead dough the next morning. Brush a little melted butter on your hands and roll dough into tennis ball-sized orbs. Pack against each other in breadpans which you have treated with non-stick spray and leave pans in a warm place to allow dough tp have its second rising. Once the pans are almost full, place mosbolletjies in the oven and reduce oven temperature to 140 ° C. Bake for 40-60 minutes, until golden brown and cooked through. Brush with sugar water and turn out onto wire racks. Eat buns freshly smeared with butter or dry it out for mosbeskuit.
Deliver three large loaves with 12-14 balls in each.
DAY 1
Pour flour into a large bowl and add salt and aniseed. Heat milk and butter to a boil and allow to cool to lukewarm. Add eggs and sugar, whisk and add to flour. Add the grape must , knead lightly and then knead well for about 15-20 minutes, or until the dough is smooth and elastic and no longer sticks to your hands. Francina’s tip: Keep an extra bowl of flour and a cup of must next to you while you knee. If dough is too sticky, sprinkle a little flour. If it seems too dry, wet your hands with wine and knee further. Cover bowl with a cloth and leave to rise in a warm place overnight.
DAY 2
Preheat the oven to 180 ° C. Knead dough the next morning. Brush a little melted butter on your hands and roll dough into tennis ball-sized orbs. Pack against each other in breadpans which you have treated with non-stick spray and leave pans in a warm place to allow dough tp have its second rising. Once the pans are almost full, place mosbolletjies in the oven and reduce oven temperature to 140 ° C. Bake for 40-60 minutes, until golden brown and cooked through. Brush with sugar water and turn out onto wire racks. Eat buns freshly smeared with butter or dry it out for mosbeskuit.
Deliver three large loaves with 12-14 balls in each.
