Description
Mosbolletjies are a traditional South African sweet bread, known for their soft, fluffy texture and distinct aniseed flavor. This recipe uses grapes to create a natural starter, resulting in a unique, lightly fermented dough that’s enriched with sugar and butter, then baked to golden perfection. Perfect served warm with butter, these bread rolls are a delightful treat for breakfast or tea time.
Ingredients
Scale
Starter
- 500 grams Grapes
- 2 cups Cake Flour
Dough
- 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)
Instructions
- Prepare the starter: Stir 2 cups of cake flour into the 500 grams of grapes until you achieve a lump-free paste. Transfer this paste into a glass or plastic container, cover with clingfilm, and leave it in a warm spot for 3 to 4 hours to allow it to rise.
- Make the dough: In a large bowl, combine 2.5 kilograms of cake flour, 2 1/2 cups granulated sugar, 7.5 grams salt, and 15 grams aniseed. Add the risen grape starter along with enough warm water or milk to form a firm dough.
- First proofing: Place the dough in a large bowl, cover with clingfilm, and let it rise in a warm spot for 4 to 5 hours or overnight, allowing the dough to develop good volume.
- Preheat oven: Heat your oven to 350°F (180°C) to prepare for baking.
- Shape the rolls: Once the dough has risen, gently knock it down without kneading. Grease two to three loaf pans using the salted butter. With floured hands, divide the dough into small balls and arrange them in the greased loaf pans.
- Apply egg wash and final proof: In a small bowl, whisk the 2 eggs with a teaspoon of sugar and a little milk. Brush this mixture on top of the dough balls. Allow the loaves to rise a few minutes to puff up slightly before baking.
- Bake: Bake the mosbolletjies in the preheated oven for exactly 1 hour until golden brown and cooked through.
- Cool and serve: Let the loaves cool slightly, then turn them out of the pans. Serve warm with generous lashings of farm butter for the best experience.
Notes
- The use of grapes in the starter introduces natural yeasts, giving mosbolletjies their unique flavor and texture.
- Allowing long fermentation times (starter and dough rises) enhances the flavor and improves the bread’s crumb.
- Brushing the dough with egg wash helps achieve a beautifully shiny and golden crust.
- The aniseed provides a subtle licorice note distinctive to this South African bread.
- Use room temperature and fresh ingredients for best rising results.
- If you prefer, substitute milk with water for a slightly lighter bread.
- Prep Time: 15 minutes plus 3-4 hours for starter and 4-5 hours or overnight for dough rise
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: South African
Keywords: Mosbolletjies, South African bread, sweet bread, aniseed bread, homemade bread, grape starter, traditional bread, festive bread
