INGELSE MOSBOLLETJIES

INGELSE MOSBOLLETJIES 1 kg cake flour 20 g instant dry yeast (2 sachets) 120 g (150 ml) Huletts White Sugar 10 ml salt 12,5 ml aniseed 100 g (110 ml) butter 200 ml white grape juice 200 ml lukewarm milk 200 ml lukewarm water

Mix the flour, instant yeast, sugar, salt and aniseed together. Place the butter and white grape juice in a saucepan and heat until butter melts. Allow cooling till body temperature; do not add the milk to the grape juice, as it will curdle. Add the luke warm water, melted butter and grape juice to the dry ingredients and mix well. Add the lukewarm milk and knead well until the dough is smooth and elastic. Place dough on a lightly floured surface, cover with a sheet of plastic and rest for 25 minutes. Knock down and divide into 40 equal pieces. Roll each piece into a ball and place against one another in greased loaf pans. Cover and leave to prove until double in size, about 50 minutes. Bake in a preheated oven of 180ºC for 35-40 minutes. Turn out of pan and allow to cool. Break into pieces and place in a cool oven, 100ºC, to dry out.

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