Dessert

Mosbolletjies: South African Grape and Aniseed Sweet Bread Recipe

Name: Mosbolletjies: South African Grape and Aniseed Sweet Bread Recipe
Prep time: PT-491134H55M41S
Cook time: 1 h
Total time: PT-491134H55M41S
Cuisine: South African
Ingredients: 500 grams Grapes; 2 cups Cake Flour; 2.5 kilograms Cake Flour; 2 1/2 cups Granulated Sugar; 7.5 grams Salt; 15 grams Aniseed; Warm water or Milk as needed; 250 grams Salted Butter (for greasing and dough enrichment); 2 Eggs; Additional Milk (as needed for egg wash)

ByCleo Brixton December 15, 2025December 15, 2025

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Introduction

Mosbolletjies are soft, sweet South African bread rolls flavored with aniseed and made with a unique grape must starter. They have a light, fluffy texture and a lovely hint of sweetness, perfect for enjoying with butter or jam.

The image shows a small loaf of golden brown bread in a metal baking pan, with one roll missing in the middle, revealing a soft, light beige inside. In front of the pan, a white plate with a blue floral pattern holds a single bread roll cut and spread thickly with bright yellow butter. A metal butter knife with butter on its blade rests on the plate beside the roll. The rustic scene includes cracked brown eggshells and scattered white flour on a dark wooden table, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 grams grapes
2 cups cake flour (for starter)
2.5 kilograms cake flour (for dough)
250 grams salted butter
2 1/2 cups granulated sugar
7.5 grams salt
15 grams aniseed
2 eggs
Milk, as needed

Instructions

Step 1: To make the starter, stir 2 cups of cake flour into the 500 grams of grapes until a lump-free paste forms.
Step 2: Transfer the paste to a glass or plastic container, cover with clingfilm, and leave it in a warm spot to rise for 3 to 4 hours.
Step 3: For the dough, combine 2.5 kilograms of cake flour, 2 1/2 cups granulated sugar, 7.5 grams salt, and 15 grams aniseed in a large bowl. Add the grape starter and warm water or milk enough to form a firm dough.
Step 4: Place the dough in a large bowl, cover with clingfilm, and leave it in a warm place to rise for 4 to 5 hours or overnight.
Step 5: Preheat the oven to 350°F (180°C).
Step 6: Once risen, gently deflate the dough without kneading. Grease two to three loaf pans with some of the salted butter. With floured hands, shape the dough into small balls and arrange them in the pans.
Step 7: Whisk together 2 eggs with a teaspoon of sugar and a little milk. Brush this mixture over the tops of the dough balls. Let the loaves rise for a few more minutes.
Step 8: Bake the mosbolletjies for exactly 1 hour in the preheated oven.
Step 9: Allow the loaves to cool slightly before turning them out. Enjoy warm with plenty of farm butter.

Tips & Variations

Use fresh, ripe grapes for the best starter fermentation and flavor.
If you don’t have cake flour, you can substitute with all-purpose flour but the texture may be slightly different.
For a richer flavor, try adding a splash of vanilla extract to the dough.
Aniseed can be adjusted to taste or substituted with fennel seeds for a similar aroma.

Storage

Store mosbolletjies in an airtight container at room temperature for up to 3 days. To keep longer, freeze the cooled loaves wrapped tightly in foil or plastic wrap. Reheat slices in a toaster or warm gently in the oven before serving.

How to Serve

A metal baking pan on a rustic wooden table holds six golden-brown bread rolls with a fluffy, soft texture, one roll partially torn out showing the inside. Next to it on a white plate with green floral pattern, there is a single bread roll sliced in half, spread thickly with smooth yellow butter, and an old butter knife rests on the plate beside it with some butter on its blade. Around the pan and plate are scattered cracked brown eggshells, white flour powder dust, and two black measuring spoons. The whole scene is natural with warm light, set on a white marbled texture, showing a fresh homemade bread moment. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the purpose of the grape starter?

The grape starter uses natural yeast from the grapes to ferment the dough, giving mosbolletjies their unique light texture and subtle fruity flavor.

Can I make mosbolletjies without grapes?

The grape starter is traditional and key to the authentic flavor and rise, but if unavailable, you can try using a regular yeast starter. However, the taste and texture will differ from the classic version.