Maryna Charol Gouws
Quick and easy mosbolletjies
Makes: 120 rusks when dried
Preparation time: 2-3½ hours (including rising time)
Oven temperature: 160°C...
Baking time: 40-50 minutes
Makes: 120 rusks when dried
Preparation time: 2-3½ hours (including rising time)
Oven temperature: 160°C...
Baking time: 40-50 minutes
• 1 can (397g) condensed milk
• 250g butter
• 250ml sugar
• 500ml boiling water
• 500ml cold water
• 3 extra-large eggs, beaten
• 50g fresh yeast, crumbled (available in the bakery section of your local supermarket)
• 2.25kg flour
• 25ml salt
• 45ml aniseed
To finish
• 15ml sugar
• 125ml water
1 Combine the condensed milk, butter, sugar and boiling water in your mixer until the sugar has dissolved. Add the cold water, beaten eggs, yeast and half the flour; mix until a smooth batter is formed.
2 Cover and leave for about 1-2 hours in a warm spot to rise; the dough is ready when it has a spongy consistency. In the meantime, grease the loaf pans with butter.
3 Knock down the mixture and add the salt, aniseed and remaining flour to form a soft, manageable dough. Dust your hands with flour and also sprinkle some over the dough, then knead it until it no longer sticks to your hands or the work surface; it will take about 15-20 minutes for the dough to become soft and elastic.
4 Cover the dough with greased clingfilm and place it in a warm spot to rise; the dough is ready when it has doubled in volume.
5 Knock down the dough with your hands or use a mixer. Divide the dough into equal-sized balls by holding the dough in your hand and pinching it with your thumb and forefinger (the balls should be about a third of the height of the pans). Pack the balls tightly next to each other; cover and allow to stand until the buns have risen to fill the loaf pans. Bake for 40-50 minutes in a preheated oven, depending on the size of the pans – a smaller pan will bake quicker than a larger one. The buns should be a light golden brown colour; turn them out of the pan and allow them to cool.
6 Dissolve the sugar in the water and brush this over the buns with a pastry brush. Break them apart and dry them overnight at 90°C.
Tips
Divide the dough in half when you knead it; this will make it more manageable. Your mixer will also not be able to handle such a large quantity at once.
• Smear melted butter on your hands when you shape the buns and arrange them in the pans to ensure that the buns separate easily after baking.
• Ideally, the buns should be broken apart – not cut. Allow them to cool completely before you break them apart, as this will make them easier to handle and prevent the sides from becoming clumpy.
• Space the cooked buns a little apart in a single layer on a baking tray. Dry them at a low temperature (90°C) to ensure that they don’t burn underneath.
• 250g butter
• 250ml sugar
• 500ml boiling water
• 500ml cold water
• 3 extra-large eggs, beaten
• 50g fresh yeast, crumbled (available in the bakery section of your local supermarket)
• 2.25kg flour
• 25ml salt
• 45ml aniseed
To finish
• 15ml sugar
• 125ml water
1 Combine the condensed milk, butter, sugar and boiling water in your mixer until the sugar has dissolved. Add the cold water, beaten eggs, yeast and half the flour; mix until a smooth batter is formed.
2 Cover and leave for about 1-2 hours in a warm spot to rise; the dough is ready when it has a spongy consistency. In the meantime, grease the loaf pans with butter.
3 Knock down the mixture and add the salt, aniseed and remaining flour to form a soft, manageable dough. Dust your hands with flour and also sprinkle some over the dough, then knead it until it no longer sticks to your hands or the work surface; it will take about 15-20 minutes for the dough to become soft and elastic.
4 Cover the dough with greased clingfilm and place it in a warm spot to rise; the dough is ready when it has doubled in volume.
5 Knock down the dough with your hands or use a mixer. Divide the dough into equal-sized balls by holding the dough in your hand and pinching it with your thumb and forefinger (the balls should be about a third of the height of the pans). Pack the balls tightly next to each other; cover and allow to stand until the buns have risen to fill the loaf pans. Bake for 40-50 minutes in a preheated oven, depending on the size of the pans – a smaller pan will bake quicker than a larger one. The buns should be a light golden brown colour; turn them out of the pan and allow them to cool.
6 Dissolve the sugar in the water and brush this over the buns with a pastry brush. Break them apart and dry them overnight at 90°C.
Tips
Divide the dough in half when you knead it; this will make it more manageable. Your mixer will also not be able to handle such a large quantity at once.
• Smear melted butter on your hands when you shape the buns and arrange them in the pans to ensure that the buns separate easily after baking.
• Ideally, the buns should be broken apart – not cut. Allow them to cool completely before you break them apart, as this will make them easier to handle and prevent the sides from becoming clumpy.
• Space the cooked buns a little apart in a single layer on a baking tray. Dry them at a low temperature (90°C) to ensure that they don’t burn underneath.
