Mosbolletjies

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Mosbolletjies To be paired with Creation Viognier Mosbolletjies – Taken from Jan-Hendrik van der Westhuizen’s book A Breath of French Air Ingredients 1 kg all purpose flour 30 g sugar 1 1/2 sachets instant dry yeast 30 ml whole aniseeds 300 ml white grape juice 220 g butter 100 ml lukewarm water 250 ml lukewarm water 15 ml fine sea salt Apricot jam for brushing Method 1. Preheat the oven to 180° C. 2. Grease two loaf tins measuring 26 cm x 7 cm or individual tin cups with non-stick spray or melted butter. 3. In the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, yeast and aniseed, and mix on a low speed until well combined. 4. Warm the grape juice and stir in butter until melted. 5. Add grape juice to the flour mixture along with the warm milk and water. 6. Mix on a medium speed for 10 minutes until the dough comes together. 7. Add the salt and mix for another 10 minutes. 8. Remove the dough and place into a greased bowl – then cover with plastic wrap and allow to stand for 20 – 30 minutes in a warm place until the dough has almost doubled in size. 9. Knock down the dough, pinch off pieces and shape into balls by pressing and puling the dough through a circle formed by your other thumb and forefinger (spray hands lightly with non-stick spray to prevent the dough from sticking). 10. Squeeze in three balls per cup (or pack the balls tightly into the loaf tin/s). 11. Place the cups in warm area to prove for 20 – 30 minutes – make sure the mosbolletjies are well proved, as this will without a doubt affect the soft texture. 12. Preheat the oven to 180° C and bake for 30 minutes, or until light brown. 13. Remove immediately from the tin cups, otherwise they will sweat. 14. Melt the apricot jam and brush over the hearts of the mosbolletjies. 15. To serve, place back into the cups after they have cooled completely..

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