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.
Total Time
9hr
0.0
0 Ratings
Author: East After Noon
Servings:
10
Ingredients
•
18
cups
Cake Flour
•
1
cup
Salted Butter
, room temperature, divided
•
2 1/2
cups
Granulated Sugar
•
1 1/4
tsp
Salt
•
2
Tbsp
Aniseeds
•
2
Eggs
, separated
•
as needed
Milk
or Water
Yeast starter
•
3 1/3
cups
Grapes
•
2
cups
Cake Flour
Cooking Instructions
1.
To make the starter, stir the Cake Flour (2 cups) into the Grapes (3 1/3 cups), creating a lump-free paste.
2.
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.
3.
To make the loaf, combine the Cake Flour (18 cups), Granulated Sugar (2 1/2 cups), Salt (1 1/4 tsp), and Aniseeds (2 Tbsp). Add the must starter and enough warm water or milk to create a firm dough.
4.
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.
5.
Preheat the oven to 350 degrees F (180 degrees C).
6.
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.
7.
In a small bowl, whisk together Eggs (2) 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.
8.
Bake the mosbolletjies in the oven for 1 hour exactly.
9.
Leave the loaves to cool slightly before turning out and enjoying with lashings of farm butter.
Author's Notes
Makes about 3-4 small to medium-sized loaves.
Nutrition Per Serving
CALORIES
1456
FAT
21.4 g
PROTEIN
36.5 g
CARBS
273.7 g
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