Description
Mosbolletjies is a traditional South African sweet bread made from fermented grape juice, aniseed, and a rich dough. This spiced loaf features soft, fluffy bread rolls with a subtle fruity tang and aromatic anise flavor, perfect for breakfast or teatime served with butter.
Ingredients
Scale
Starter
- 500 gram Grapes
- 2 cup Cake Flour
Dough
- 2.5 kilogram Cake Flour
- 2 1/2 cup Granulated Sugar
- 7.5 gram Salt
- 15 gram Aniseed
- As needed Milk or warm water
- 250 gram Salted Butter (for greasing)
Topping
- 2 Eggs
- 1 teaspoon Granulated Sugar (for egg wash)
- Little Milk (for egg wash)
Instructions
- Prepare the starter: Stir 2 cups of cake flour into 500 grams of grapes to create a smooth, lump-free paste.
- Ferment the starter: Transfer the grape starter into a glass or plastic container, cover with clingfilm, and leave it in a warm spot to rise for 3 to 4 hours until bubbly and fermented.
- Make the dough: Combine 2.5 kilograms cake flour, 2 1/2 cups granulated sugar, 7.5 grams salt, and 15 grams aniseed in a large bowl. Add the fermented grape starter and enough warm water or milk to form a firm but pliable dough.
- First proofing: Place the dough in a large bowl, cover with clingfilm, and leave it in a warm spot to rise for 4 to 5 hours or preferably overnight for best flavor development.
- Preheat the oven: Set the oven to 350°F (180°C) to get it ready for baking.
- Shape the loaves: Gently punch down the risen dough without kneading. Grease two to three loaf pans with salted butter. Dust your hands with flour, form small balls from the dough, and arrange these balls tightly in the pans.
- Apply egg wash: Whisk 2 eggs with 1 teaspoon sugar and a little milk in a small bowl. Brush this mixture over the top of the dough balls to help develop a golden crust. Allow the dough to rest and rise for a few more minutes.
- Bake: Place the pans in the preheated oven and bake for exactly 1 hour until the loaves are golden brown and cooked through.
- Cool and serve: Let the mosbolletjies cool slightly before turning them out of the pans. Serve warm with generous amounts of farm butter for an authentic taste experience.
Notes
- Using fresh grapes is crucial as their natural yeasts aid in fermentation.
- If grapes are too watery, reduce added liquid in the dough to maintain firmness.
- Overnight fermentation enhances flavor but the dough can be used after the initial rise if pressed for time.
- Brush with egg wash right before baking for a shiny, appetizing crust.
- Store leftover mosbolletjies in an airtight container to keep them soft.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: South African
Keywords: Mosbolletjies, South African bread, sweet bread, grape starter bread, aniseed bread, traditional bread recipe
