Delicious Mosbolletjie bread recipe
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Loading... - Rita Miles
- 14 Mar 2022
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Executive Chef, Kerry Kilpin has now decided to share it.
‘I first put it on the menu in Autumn last year as the sweet and spicy flavours tied in with our harvest celebration and the changing of the season,’ she said. ‘Since then, it’s been so popular that it’s remained on the menu. It’s easy to prepare at home and I hope you enjoy it as much as we do.’
MOSBOLLETJIE BREAD RECIPIE
By Steenberg Executive Chef Kerry Kilpin
Prep time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour and 10 minutes
INGREDIENTS FOR DOUGH:
· 450g stoneground flour
· 1 egg, beaten
· 45g butter
· 150ml milk
· 160ml must or grape juice
· 100g brown sugar
· 5ml aniseed
· 5g instant yeast
· 4g salt
INGREDIENTS FOR GLAZE:
· 100ml honey
· 100g butter
METHOD:
· Preheat the oven to 180 degrees Celsius.
· Combine the milk and butter and gently heat until the butter is melted.
· Add the grape juice and egg to the milk and butter. Allow to cool to a tepid temperature.
· Combine the flour, sugar, aniseed, yeast and salt in a mixing bowl. Gradually add the milk liquid to the flour to form a dough.
· Knead the dough for roughly 10 minutes until smooth and the gluten has developed.
· Place the dough in an oiled bowl and cover with a damp cloth. Allow the dough to rise until it has doubled in volume.
