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)
- Mix the flour, sugar, salt and aniseed in a deep mixing bowl.
- Melt the butter and add the Federweisser and lukewarm milk to it.
- Combine the liquids with the dry ingredients and knead well for about 30 min.
- 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.
- 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.
- 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.
- 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.
- Turn the mosbolletjies out onto a drying rack and then glaze (as per the recipe above) the top while still warm.
- Allow to cool completely.
- Eat with butter and jam/cheese or dry in the oven for rusks (mosbeskuit; 50 ºC for 6 hours).
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