{"id":59225,"date":"2022-04-14T08:47:33","date_gmt":"2022-04-14T06:47:33","guid":{"rendered":"https:\/\/novanews.co.za\/noordkaapbulletin\/mosbolletjies-make-for-mouth-watering-snack-20220412-2\/"},"modified":"2025-03-21T13:11:49","modified_gmt":"2025-03-21T11:11:49","slug":"mosbolletjies-make-for-mouth-watering-snack-20220412-2","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/noordkaapbulletin\/mosbolletjies-make-for-mouth-watering-snack-20220412-2\/","title":{"rendered":"Mosbolletjies make for mouth-watering snack"},"content":{"rendered":"\n<p>Grace Stevens, an award-winning TV chef and guest judge on <em>The Taste Master SA<\/em>, shares her secrets to creating superbly fluffy mosbolletjies.<\/p>\n\n\n\n<p>\u201cIt is important not to rush the process,\u201d she says.<\/p>\n\n\n\n<p>The best way to enjoy mosbolletjies is warm from the oven, with lashings of slowly melting butter. <\/p>\n\n\n\n<p>When dried in the oven, leftover mosbolletjies also make for excellent rusks. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-ingredients\"><strong>Ingredients<\/strong><\/h3>\n\n\n\n<p><strong>Dough:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>420 g white cake flour (3 cups)<\/li>\n\n\n\n<li>30 g castor sugar<\/li>\n\n\n\n<li>10 g instant yeast<\/li>\n\n\n\n<li>10 g anise seeds<\/li>\n\n\n\n<li>5 ml salt<\/li>\n\n\n\n<li>80 g butter<\/li>\n\n\n\n<li>100 ml water<\/li>\n\n\n\n<li>50 ml milk<\/li>\n\n\n\n<li>150 ml sparkling grape juice<\/li>\n\n\n\n<li>1 egg yolk<\/li>\n<\/ul>\n\n\n\n<p><strong>Glaze:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 ml milk<\/li>\n\n\n\n<li>100 ml castor sugar<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-method\"><strong>Method<\/strong><\/h3>\n\n\n\n<p>Place the flour, sugar, anise seeds, salt and butter in a large bowl.<\/p>\n\n\n\n<p>Mix the yeast with the milk and stir well. Add the egg yolk.<\/p>\n\n\n\n<p>Rub the butter into the dry ingredients until it is well combined.<\/p>\n\n\n\n<p>Add the remaining ingredients and mix well.<\/p>\n\n\n\n<p>Turn out onto a floured surface and knead well for about ten minutes.<\/p>\n\n\n\n<p>Cover the dough with a damp cloth and allow to double in size.<\/p>\n\n\n\n<p>Prepare a loaf tin by greasing the inside.<\/p>\n\n\n\n<p>Knock the dough back and divide into 16 pieces.<\/p>\n\n\n\n<p>Roll each piece into a ball and place into the loaf tin in two rows.<\/p>\n\n\n\n<p>Allow the dough to double in size.<\/p>\n\n\n\n<p>Heat the oven to 180 <span>\u00b0<\/span>C and bake for 25 to 30 minutes.<\/p>\n\n\n\n<p>Remove the tin from the oven.<\/p>\n\n\n\n<p>Combine the milk and sugar for the glaze and boil until thick.<\/p>\n\n\n\n<p>Brush the glaze onto the warm mosbolletjies.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Visit gracestevens.co.za for more recipes and tips. <\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Grace Stevens, an award-winning TV chef and guest judge on The Taste Master SA, shares her secrets to creating superbly fluffy 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