Here is La Motte’s time-treasured recipe for proper South African Mosbolletjies. Using grape must (mos) as the raising agent, making mosbolletjies from scratch is truly a labor of love; albeit one that yields a great reward, especially when enjoyed steaming hot from the oven and spread with a liberal amount of salted farm butter.
Author: East After Noon
, room temperature, divided
To make the starter, stir the
Cake Flour (2 cups)
Grapes (2 cups)
, creating a lump-free paste.
Transfer the paste into a glass or plastic container and cover with clingfilm. Leave the starter in a warm spot to rise. This takes about 3 to 4 hours.
To make the loaf, combine the
Cake Flour (18 cups)
Granulated Sugar (2 1/2 cups)
Salt (1/2 Tbsp)
Aniseeds (1 Tbsp)
together. Add the must starter and enough warm water or milk to create a firm dough.
Once the dough is ready, place it into a large bowl and cover with clingfilm. Leave the bowl in a warm spot to rise for 4 to 5 hours or overnight.
Preheat the oven to 350 degrees F (180 degrees C).
Once risen, gently knock down the dough without kneading it. Grease two to three loaf pans with some of the
Salted Butter (1 cup)
. With floured hands, form small balls and arrange them in the loaf pans.
In a small bowl, whisk together
with a teaspoon of sugar and a little
Milk (as needed)
. Brush the top of the loaves with the egg mixture and leave the loaves to rise for a few minutes.
Bake the mosbolletjies in the oven for 1 hour exactly.
Leave the loaves to cool slightly before turning out and enjoying with lashings of farm butter.
Makes about 3-4 small to medium-sized loaves.
Nutrition Per Serving
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