MOSBOLLETJIES


Ingredients

Raisin Yeast:

500g large raisins (with pips)
1.5 litres water
5ml instant dry yeast
30ml white sugar
500g bread flour

Buns:
500g butter
125ml boiled milk
4.5kg cake flour
750g white sugar
5ml salt
30ml aniseed
30ml sugar dissolved in 250 ml water


Method

Raisin yeast:
  • Crush the raisins and add to the water in a saucepan.
  • Boil for 15 minutes and cool until lukewarm.
  • Add the yeast and sugar and stir to dissolve.
  • Pour into a glass, cover and leave in a warm place for 24 hours or until the raisins rise to the surface.
  • Strain, then mix in the bread flour until smooth.
  • Leave in a warm place for 4 hours or until foamy and well fermented.
Buns:
  • Melt the butter over a low heat and add the boiled milk.
  • Mix into the yeast mixture.
  • Add the cake flour, sugar and salt and enough warm water to make a stiff dough.
  • Stir in the aniseed.
  • Knead the dough until bubbles form on the surface (about 20 minutes).
  • Cover the dough and leave to rise in a warm place overnight, or until doubled in volume. Shape into buns and pack them closely together in greased loaf pans.
  • Allow the buns to rise until doubled in volume then brush them with the sugar and water mixture.
  • Bake at 200ÂșC for approximately 1 hour.
  • Leave the buns in the pans for about 5 minutes then turn them out and leave to cool.
  • Serve with butter.

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