Traditional Mosbolletjies
Ingredients
7 cups all-purpose flour
2 teaspoons kosher salt
½ cup sugar
2 packets active dry yeast
¼ cup whole aniseed
1 stick of butter
1 cup white grape juice
½ cup lukewarm milk
1 cup lukewarm water
¼ cup sugar mixed with ¼ cup warm water (sugar syrup for brushing after baking)
Instructions
In a large bowl mix the flour, salt, sugar, yeast, and aniseed, until fully combined.
Heat butter and grape juice in a saucepan on a medium flame just until butter has melted.
Add the milk and water into the saucepan and stir until combined.
Add the wet ingredients to the dry ingredients then mix to form a soft dough.
Turn out dough on a lightly floured surface, then knead for 5-10 minutes, or until the dough is soft and elastic.
Place in a large oiled bowl, then cover and leave to rise in a warm place for about 30 minutes, until doubled in size.
Pour out the dough onto a floured surface, and knead until smooth. Divide the dough into 16 equal pieces (about 110 g each) and shape into balls using oiled hands.
Pack the balls tightly into 2 loaf tins, 8 balls in each. Cover and leave to rise for about 30-45 minutes.
Meanwhile, preheat the oven to 350 degrees Fahrenheit.
Bake for 30 minutes, until golden brown on top. Turn out onto wire racks, then brush immediately with syrup. Leave to cool slightly, then eat warm, or break into pieces.
(Kampvuur Kuier)
