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Try this Easy Recipe for Mosbolletjie Bread

For anyone who has never eaten mosbolletjie bread, you will love this recipe that shows how to make this truly South Africa bread.




Mossbolletjie - a truly South African bread


Mosbolletjie bread is a truly South African bread that is flavoured with aniseed and fermented grapes. The bread has the consistency that is similar to a brioche that melts in the mouth. The recipe below from Trynn Restaurant located on Steenberg Farm, will leave you craving more and that is why Kerry Klipin is sharing this recipe with you, so that you too can enjoy the taste of home baked mosbolletjie bread. Try it with your next braai or a family get together. And you can even make your own mossbolletjie rusks for snacks simply by breaking the bread into pieces and slow-baking them until crisp. 









Easy to prepare, mossbolletjie bread bursts on your palette with spicy, sweet flavours that can be combined with your favourite meals.



Try this mosbolletjie recipe provided by Kerry Klipin, Executive Chef at Steenberg. Preparation will take approximately 30 minutes and cooking time is around 40 minutes.



For the Dough:

1 egg, beaten

450g stone-ground flour

45g butter

150ml milk

160ml must or grape juice

100g brown sugar

5ml aniseed

5g instant yeast

4g salt


For the Glaze:

100ml of honey

100g of butter









For the Dough:

  1. Preheat your oven to 180-degrees C.
  2. On the stovetop mix together the butter and milk in a small pan until the butter is completely melted and then add the grape juice and 1 egg before letting everything cool to room temperature.
  3. In a separate mixing bowl, combine the flour, sugar, aniseed, yeast, and salt, slowly adding milk liquid to the into the dry ingredients until it becomes doughy. Use your hands to knead the dough mixture for approximately 10 to 12 minutes or until smooth and the gluten has developed into a stretchy texture
  4. Oil up a clean bowl for the dough and cover with a clean, damp cloth that will let dough rise Leave until the dough has doubled in volume.
  5. Grease a standard-sized bread tin and then break the dough into 18 equal sections, placing these into the greased bread time in 2 rows of 9 balls each. Pack tightly to fit into the bread tin.
  6. Before placing the bread tin in the oven allow it to once again double in volume by covering it with a warm towel. Then it can be placed in the oven to bake for 35 to 40 minutes or until golden brown.



For the Glaze:

  1. Prepare the glaze by combining butter and honey in a clean small pot over medium heat until melted. Use a baking brush to apply this over the top of the bread dough. Leave some of the glaze for applying to the cooked bread when it comes out of the oven.
  2. When removing the mosbolletjie bread from the oven, use a pastry brush to glaze again with the honey and butter mixture.



Mossbolletjie bread is best enjoyed still warm from the oven.







What to Eat with Mossbolletjie Bread?



Serve mossbolletjie bread for mid-morning tea with butter and grape jam.



Enjoy mossbolletjies with your morning or mid-morning coffee.



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