Make the perfect sweet loaf with these pull-apart mosbolletjies. This classic local baked good will never cease to be a favourite!

MAKES 2 loaves // COOKING TIME 3 hours

INGREDIENTS
100 g butter, plus extra to grease
1 kg cake flour, plus extra to dust
2 tsp salt
145 g seedless raisins
100 g sugar
10 g instant dry yeast
2 tbsp aniseed
1 cup grape juice
½ cup milk, lukewarm
2 tbsp honey, slightly melted

METHOD
1. Preheat oven to 180°C.
2. Grease two 20 cm loaf tins and dust your work surface with flour.
3. Sieve together flour and salt. Add raisins, sugar, yeast and aniseed. Mix well.
4. Heat butter and grape juice over low heat until the butter has melted. Add this to the dry ingredients, along with the milk and 1 cup lukewarm water. Mix until it forms a soft dough.
5. Turn out the dough on to the floured surface and knead until it’s soft and pliable, for around 5–10 minutes.
6. Place the dough in a greased bowl, cover and leave to stand in a warm, draught-free spot until it has doubled in size, for about 30 minutes.
7. Turn out the dough on to the floured surface and knock back until smooth. Divide the dough into about24 equal-sized balls and pack tightly into the loaf tins. Cover and leave to prove for 45 minutes.
8. Bake for 40 minutes, then turn out on to a cooling rack. Brush the tops with melted honey and leave to stand for about 5 minutes before serving.

TIP: Got some leftovers? Slice your mosbolletjies and dry in a low oven (around 100°C) for a couple of hours to make mosbeskuit, or bake some bread-and-butter pudding – the options are endless!

The post Mosbolletjies 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.