Mosbolletjies

Name: Mosbolletjies
Prep time: 30 min
Cook time: 35 min
Total time: 165 min
Yield: 12
Cuisine: Afrique du Sud
Ingredients: 600 g T55 wheat flour; 70 g sugar, including 10 g for finishing; 60 g butter; 160 ml pasteurized white grape juice; 120 ml semi-skimmed milk; 100 ml lukewarm water, plus 15 ml for finishing; 7 g dry baker's yeast; 5 g anise or fennel seeds, to taste; 4 g salt

🍇 Mosbolletjies are sweet rolls baked close together, flavored with anise and grape.

Ingredients

600 g T55 wheat flour
70 g sugar, including 10 g for finishing
60 g butter
160 ml pasteurized white grape juice
120 ml semi-skimmed milk
100 ml lukewarm water, plus 15 ml for finishing
7 g dry baker's yeast
5 g anise or fennel seeds, to taste
4 g salt

Preparation

Melt the butter and let it cool to lukewarm. Mix the grape juice, milk, and water: the liquids should be lukewarm, never hot to the touch.

Combine flour, yeast, 60 g sugar, seeds, and salt. Add the liquids, then the butter. Knead for 10 to 12 minutes to obtain a soft and elastic dough.

Cover and let rise for 60 to 70 minutes, until almost doubled in volume. Grease or line a rectangular mold of about 23 × 30 cm.

Punch down the dough and divide it into twelve equal balls. Arrange them in the mold, leaving a small gap; cover and let rise for another 30 minutes.

Preheat the oven to 180 °C. Bake for 30 to 35 minutes, until the crumb is cooked; cover lightly if the surface browns too quickly.

Dissolve the remaining 10 g sugar in 15 ml hot water. Brush the rolls when they come out of the oven, then unmold them and let them cool on a wire rack.