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Traditional South African Mosbolletjies

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Traditional §outh African Mosbollotjies  

1kg cake flour
2 sachet instant yeast
10 ml salt
120g (150ml) hullets white sugar
12.5g dried aniseed
100g butter
200ml white grape juice
200ml lukewarm water
200ml lukewarm milk

Mix flour,instant yeast,sugar,salt and anissed together
Place the butter and white grape juice in saucepan and heat until butter melts , allow to cool till body temperature, do not add the milk to grape juice , as it will curdle.
Add lukewarm water, melted butter, and grape juice mixture to the dry ingredients and mix well, add milk and knead until the dough is smooth and elastic.
Place the dough on a light surface, cover with clingfilm, and rest for 25 minutes.
Knockdown the dough and divide into 16 equal pieces, roll each piece into a ball, and place snuggling one another in a greased loaf pans. Cover and leave to rise until double in size about 50 minutes.
Bake in preheated oven 180C for 35 to 40 minutes until they puff up and golden brown.
Turn out of the pan and allow to cool.

Posted and TRIED AND TESTED by Joy Martin Smyth 

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