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.

The post Mosbolletjie Muffins With Honey Butter appeared first on MyKitchen.

There is no need to move beyond our local shores when looking for dessert inspiration. And since the weather is looking fine this weekend, try your hand at our mosbolletjie summer pudding.

SERVES 6-8 // COOKING TIME 30 min, plus setting time

INGREDIENTS
1 kg frozen or fresh mixed berries
300 g fresh strawberries, a few reserved to decorate
2 cups sugar
1 mosbolletjie loaf
Mint, to garnish
Cream, whipped, to serve

METHOD
1. Place all of the berries and the sugar in a pot over low heat. Cook, stirring occasionally, until the juices start to seep out and the sugar has melted (about 15 minutes). Set a sieve over a bowl and drain the syrup from the fruit.
2. Line a bowl with 2 layers of cling film, leaving enough extra cling film on the sides to cover the top. Cut the mosbolletjie loaf into 1 cm slices. Place a slice in the bottom of the bowl. Cut the remaining slices into 2–3 cm wide fingers. Dip the fingers in the berry syrup, then arrange them to line the sides of the bowl. Leave 2–3 slices for the top.
3. Spoon all of the fruit into the mosbolletjie-lined bowl. Pour over any remaining syrup and cover with the remaining slices. Cover the top with the extra cling film.
4. Find a small plate that fits snugly on top of the pudding, then weigh it down with 3 tins. Place the weighted pudding in the fridge for at least 4 hours or overnight.
5. When you’re ready to serve, unwrap the cling film at the top and place a serving plate over the pudding. Flip the pudding over and remove the bowl and cling film. Decorate with the reserved strawberries and mint, and serve with whipped cream.

The post Mosbolletjie summer pudding  appeared first on MyKitchen.