These mosbolletjie muffins with honey butter is a great local recipe that are sure to bring back memories and make your tastebuds go ‘mmmm’

 

SERVES 10 •  TOTAL TIME  2 hour 30 min

INGREDIENTS

Butter 55 g 

Milk ¾ cup

Water ¼ cup

White grape juice ½ cup

Cake flour 250 g

White bread flour 250 g

White sugar ⅓ cup

Salt 1 tsp

Active dry yeast 1 x 10 g sachet

Aniseed 2 tbsp

Smooth apricot jam 1 tbsp

TO SERVE

Butter, softened

Honey

 

METHOD

1. Preheat the oven to 180ºC. Generously grease a 12-hole jumbo muffin tin.

2. In a small pot, heat the butter, milk and water until the butter has melted. Remove from heat and add the grape juice, then cool until lukewarm. 

3. Whisk the flours, sugar, salt, yeast and aniseed in a large bowl or bowl of a stand mixer.

4. Add the wet ingredients into the dry and mix to form a shaggy dough. Knead for 10 minutes until the dough is smooth and elastic. 

5. Place in a lightly oiled bowl; cover and proof for 1 hour or until doubled in size.

6. Knock down the dough and divide it into three. Cut each part into 10 pieces and shape into balls. Place three balls of dough in each muffin hole, cover loosely with cling wrap and proof until doubled in size, about 40 minutes.

7. Bake the mosbolletjie muffins until golden, about 25 minutes.

8. Mix the apricot jam with 1 ½ tsp boiling water to form a glaze. Brush
the glaze over the mosbolletjies as they come out of the oven. Enjoy warm with honey and butter, or serve with chunky peach preserve.

Top tip: Fennel seeds can be used in place of aniseed.

 

Stylist: Jezza-Rae Larsen
Photography: Callen Jefferson/hmiages.co.za

 

Sunday may be the worst day of the weekend because it’s the day before Monday! But when it comes to food, Sunday meals, just hit the spot.