INGELSE MOSBOLLETJIES MET MUSCADEL

Recipe posted by: David Vd Heever
Photo and substitutes:  Elzetna De Bruin

• 1 kg cake flour
• 20 g instant dry yeast (2 sachets)
• 120 g (150 ml) Huletts white sugar
• 10 ml salt
• 30 g aniseed
• 100 g (110 ml) butter
• 200 ml white or red grape juice mixed with Muscadel 50/50
• 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 the butter melts.
• Allow cooling till body temperature; do not add the milk to the grape juice, as it will curdle.
• Add the lukewarm 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 it with a sheet of plastic, and rest for 25 minutes.
• Knockdown and divide into 40 equal pieces.
• Roll each piece into a ball and place them 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 the pan and allow to cool.
• Break into pieces and place in a cool oven, 100ºC, to dry out.