MARMALADE-GLAZED MOSBOLLETJIES

MARMALADE-GLAZED MOSBOLLETJIES
MARMALADE-GLAZED MOSBOLLETJIES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    kg cake flour

  • 2

    t salt

  • 100

    g sugar

  • 1

    T aniseed

  • 1

    x 10 g sachet instant dry yeast

  • 100

    g butter

  • 1

    cup white apple juice

  • 1/2

    cup milk

  • 1

    cup water

  • Orange marmalade, for serving

Directions

Preheat the oven to 180°C. Sift the flour and salt, then add the sugar, aniseed and yeast and combine in a mixing bowl. Place a saucepan over a medium to low heat and melt the butter and apple juice together until incorporated before adding the mixture to the dry ingredients. In a separate saucepan over a medium to low heat, heat the milk and water until lukewarm. Add this to the mixture, mixing to form a soft dough. Knead for 5 to 10 minutes, or until smooth and elastic. Place the dough in an oiled mixing bowl, cover with clingfilm and leave in a warm place for 10 minutes, or until the mixture has risen to twice its size. Remove the dough from the bowl and knead for a few minutes further before dividing it into 6 equal pieces. Roll each piece into a ball and stack against each other in a greased loaf tin. Cover loosely and leave to rise again for 30 minutes. Bake for 35 minutes, or until golden and puffed up. Turn out onto a cooling rack. In a saucepan over a medium heat, add a few tablespoons of marmalade and gently melt. Drizzle liberally over the top of the "loaf" and serve immediately.

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