INGELSE MOSBOLLETJIES MET MUSCADEL
- 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.
Recipe posted by: David Vd Heever
Photo and substitutes: Elzetna De Bruin
