1kg cake flour2 sachets instant dry yeast120g sugar 10ml salt12.5ml aniseed100g butter200ml white grape juice200ml lukewarm milk200ml lukewarm water
Mix the flour, yeast, sugar, salt and aniseed together. Place the butter and white grape juice in a saucepan and heat until butter melts.Allow to cool till body temperature. Do not add the milk to the grape juice as it will curdle.Add the lukewarm water, melted butter and grape juice to the dry ingredients and mix well.Add the lukewarm milk and knead well till the dough is smooth and elastic. Place dough in a greased bowl and cover with a cling film and allow to rest for about 25 minutes.Knead down and divide into 40 equal pieces. Roll each piece into a ball and place against one another in greased loaf pans.Cover and leave to prove until double it’s size, about 50 minutes.Brush with egg and bake in a preheated heated oven of 180 for 35-40 minutes.Syrup 1 cup sugar1 cup waterDissolve the sugar in water and cook over medium heat until slightly thickened.Brush over mosbolletjies as soon as you remove from oven.