MOSBOLLETJIES FOR EASTER – Leeuwenkuil Family Vineyards
During Easter the shops overflow with hot cross buns. At Leeuwenkuil however we adore Mosbolletjies! We combined the recipes for both these treats to give traditional Mosbolletjies an Easter flair...
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Cooking tools:
- Microplane
- Loaf pan
- Cooling rack
- Pastry brush
- Oven
- Mixing bowl
- Pitcher
- Fork
- Kitchen towel
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 250 ml (1 c) raisins or golden sultanas
- 250 ml (1 c) lukewarm milk
- 80 ml (⅓ c) castor sugar
- 125 ml (½ c) cold water (or less)
- 1 x 10 g packet instant yeast
- 1 kg bread flour + extra for rolling
- Finely grated zest of 1 large orange
- 5 ml (1 t) ground cinnamon
- 15 ml (1 T) aniseed
- 5 ml (1 t) salt
- 4 eggs, beaten
- 125 g melted butter
- 125 g cold butter, cubed
- A little bit of milk, for brushing
- 30 ml (2 T) honey, heated
- Farm butter and fresh figs, to serve
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