FOR THE DOUGH
- 1 kg white bread or cake flour
- ½ cup sugar
- 20g(2 packets) instant yeast
- 1 tot aniseed
- ½ tot salt
- 1 cup grape juice
- 1 cup water
- ½ cup milk
- 250g (half a big block) salted butter
- Add the flour, sugar, yeast, aniseed and salt to a mixing bowl and mix well.
- Heat the grape juice, water, milk and butter together in a pot or pan and stir. It does not need to boil – it just needs to be warm. Like water when you shower.
- Now add the warm liquid to the dry ingredients and mix everything through.
- Wash your hands and then start to knead your dough for about 10 minutes until the dough is looking sexy. I say 10 minutes because Jan Hendrik says 10 minutes, but in real life, I usually get tired after 5 minutes and proceed to the next step. But Jan Hendrik has a Michelin star and an army of sous chefs at his disposal to do the hard yards so obviously 10 is better but 5 is fine.
- Cover the dough with a damp kitchen towel and let it relax for 30minutes.
- After 30 minutes, the dough should have risen. Now knead the dough again for 5 minutes. This second round of kneading is a signature aspect of mosbolletjies. You can skip it but then you’re cheating.
- Once done, roll small balls of dough, somewhere between the size of golf balls and tennis balls, with your hands. Pack these mosbolletjies nice and firm next to each other in your well-buttered no. 10 potjie.
- Put the lid on the potjie and let the mosbolletjies rise for about 20 minutes in a safe, pleasant and warm spot next to your fire.
- Once they have doubled in size, gently bake on medium-hot coals for 50–60 minutes. You want the potjie on a stand, with some coals under it. Also place a few coals on the lid to make sure it gets enough heat from all sides. Your mosbolletjies are ready when you insert a skewer or knife into the middle and it comes out clean.
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