Rise up!
MOSBOLLETJIES
Makes 2 loaves A LITTLE EFFORT GREAT VALUE Preparation: 20 minutes, plus 90 minutes’ proving time Baking: 45 minutes
cake flour 1 kg
salt 2 t
sugar 100 g
instant yeast 10 g
fennel seeds (or aniseed) 4 T
butter 100 g, melted
white grape juice 1 cup, heated
warm milk ½ cup
warm water 1 cup
simple syrup made with ¼ cup honey
and 2 T hot water
Preheat the oven to 180°C. Sift the flour, salt and sugar together into a large bowl. Add the yeast and fennel seeds. Add the melted butter, grape juice, milk and water and mix until a soft dough forms. Knead the dough for 5–10 minutes until smooth and elastic using your mixer’s dough hook attachment, or by hand on a lightly floured surface. Place the dough in a well-oiled bowl, cover and prove in a warm spot for about 30 minutes, or until doubled in size. Place the dough on a floured surface, knock out all the air and knead for a Shape each piece of dough into a ball and fill two 20–23 cm loaf tins each with 6 tightly packed balls. Prove again for 30–45 minutes. Once risen, brush with the sugar syrup and bake for 30–40 minutes, or until golden brown. Cool slightly and turn out onto a wire rack and brush with the syrup again before serving.
