Home Bread-Bakers v123.n011.6

Traditional Mosbolletjies

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 28 May 2023 19:18:58 -0700
* Exported from MasterCook *

                      Bread, Traditional Mosbolletjies

Recipe By     :Eitan Bernath
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Ethnic
                 Fruit                           Low Fat
                 Muffins/Rolls                   Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7               cups  all-purpose flour
   2          teaspoons  kosher salt
      1/2           cup  sugar
   4 1/2      teaspoons  active dry yeast -- (2 packets)
      1/4           cup  whole aniseed
   1              stick  butter
   1                cup  white grape juice
      1/2           cup  lukewarm milk
   1                cup  lukewarm water
      1/4           cup  sugar -- mixed with
      1/4           cup  warm water -- (sugar syrup for brushing after baking)

The best way to describe mosbolletjies is that it's a sweet brioche, 
traditionally made with fermented grape juice and flavored with 
aniseed. There is just nothing on earth like a torn piece of 
mosbolletjie with thickly spread butter and golden honey. 
Mosbolletjies, are served either fresh with butter or dried into 
rusks called Mosbeskuit and are a South African favorite.

Mosbolletjies were initially introduced to South Africa by the French 
Huguenots who left their native country to escape religious 
persecution.  Although the recipe might seem a little intimidating 
the end result is totally worth the effort to make these mosbolletjies!

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 to 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 to 45 
minutes. Meanwhile, preheat the oven to 350F.

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.

S(Internet address):
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 310 Calories; 7g Fat (19.9% 
calories from fat); 7g Protein; 55g Carbohydrate; 2g Dietary Fiber; 
17mg Cholesterol; 301mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 2019 - 0521