Makes: 24 Mosbolletjies Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 20 – 25 minutes
Ingredients
| 360 |
g |
Cake flour ( 3 x 250 ml / 3 cups ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 60 |
ml |
Sugar ( 4 tbsp ) |
| 60 |
g |
Margarine ( 4 tbsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 125 |
ml |
Lukewarm milk ( ½ cup ) |
| 1 |
|
Large egg, beaten |
| 80 |
ml |
Lukewarm water ( ⅓ cup ) |
| 200 |
g |
Sugar ( 1 cup ) |
| 125 |
ml |
Water ( ½ cup ) |
Method
- Mix all the dry ingredients together and rub the margarine into the cake flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Mix lukewarm milk and beaten egg together and add enough lukewarm water to form a soft dough.
- Knead the dough well until smooth and elastic, about 10 minutes. Place on a lightly floured surface and cover with greased plastic and allow to rest for 10 minutes.
- Knock the dough down. Cut into 24 equal pieces
and shape each piece into a ball.
- Place the balls in rows, so that they touch
each other, into 2 greased bread pans. Cover
with greased plastic and allow to rise in a
warm place until double the size, about
20 – 30 minutes.
- To make the glaze, dissolve the sugar in the
water and stir over low heat until slightly
thickened.
- Bake the Mosbolletjies in a
preheated oven at
180 °C / 350 °F for
20 – 25 minutes, or until
golden brown.
- Brush with glaze.
