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Mosbolletjies

Mosbolletjies, recipe submitted by Yvette Antoinette von Solms

Special Federweisser Mosbolletjie Recipe from Cathy's Ouma

Ingredients

(for 3 large bread pans — you can adjust the proportions for a smaller batch if desired)

  • 3 kg cake flour
  • 3 cups sugar (I usually take 1 cup because the Federweisser is already so sweet)
  • 3 tsp salt
  • ⅓ cup aniseed
  • 250 g butter
  • 1 litre Federweisser and enough milk to make a total of 1.8 L of water

For the glaze:

  • 100 ml milk
  • ¼ cup sugar (I use about half of the sugar)
  1. Mix the flour, sugar, salt and aniseed in a deep mixing bowl.
  2. Melt the butter and add the Federweisser and lukewarm milk to it.
  3. Combine the liquids with the dry ingredients and knead well for about 30 min.
  4. Allow the dough to rise overnight in the bowl. You may want to cover it with a lid (like a plate) and keep it somewhere warm.
  5. On the next morning, knock down the dough (a fancy way of saying knead it again), and separate the dough into three equal pieces (you can weigh it to ensure that all three are the same). Preheat the oven to 180 ºC.
  6. Roll out each of the three pieces of dough and then divide each of the three pieces into 12 buns. These will bake together and rise out of the top of the bread pan.
  7. Bake for 30 min at 180 ºC and then turn down the oven to 140 ºC and bake for another 40 min. Use a skewer to check that the mosbolletjies are baked through before removing them from the oven.
  8. Turn the mosbolletjies out onto a drying rack and then glaze (as per the recipe above) the top while still warm.
  9. Allow to cool completely.
  10. Eat with butter and jam/cheese or dry in the oven for rusks (mosbeskuit; 50 ºC for 6 hours).

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Lewer ongeveer 110 stukke Anysbeskuit 375g botter of margarien470ml suiker4 groot eiers4x500g bruismeel15ml anys10ml sout2.5ml kremetart1 liter kookmelk Smelt margarien of botter en suiker, laat afkoel en klop eiers by.Sif droë bestanddelesaam en voeg saam met die kookmelk by eiermengsel.Voeg anys by en maak aan tot ‘n deeg. Laat 5 minute staan.Rol in balletjies en pak teenmekaar in 2 gesmeerde broodpanne van 220x120mm.Bak vir sowat 1 uur in voorverhitte oond by 180C tot gaar.Laat afkoel en droog beskuituit. Neut en saad beskuit 550g bruismeel15ml bakpoeier250g Nutty Wheat500ml geroosterde muesli50g gekapte pekanneute50g gekapte okkerneute100ml sonneblomsade50ml sesamesade500g koue botter, in klein blokkies gesny .100ml pampoensade500ml karringmelk380g suiker10ml asyn2 groot eiers Sif die bruismeel en bakpoeier saam. Voeg die Nutty wheat, neute en sade by. Voeg die botter by en vryf dit met jou vingerpunte in tot dit goed gemeng is. 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