MOSBOLLETJIES

Makes 2 loaves

A LITTLE EFFORT

GREAT VALUE

Preparation: 20 minutes, plus 90 minutes’ proving time Baking: 45 minutes

cake flour 1 kg salt 2t sugar 100 g instant yeast 10 g fennel seeds (or aniseed) 4T butter 100 g, melted white grape juice 1 cup, heated warm milk ½ cup warm water 1 cup simple syrup made with ¼ cup honey and 2 T hot water

1 Preheat the oven to 180°C. Sift the flour, salt and sugar together into a large bowl. Add the yeast and fennel seeds.

2 Add the melted butter, grape juice, milk and water and mix until a soft dough forms. Knead the dough for 5–10 minutes until smooth and elastic using your mixer’s dough hook attachment, or by hand on a lightly floured surface. 3 Place the dough in a well-oiled bowl, cover and prove in a warm spot for about 30 minutes, or until doubled in size.

4 Place the dough on a floured surface, knock out all the air and knead for a further 5 minutes until smooth. Divide the dough into 6 equal pieces, then divide each piece into two so you have 12 equal pieces of dough. 5 Shape each piece of dough into a ball and fill two 20–23 cm loaf tins each with 6 tightly packed balls. Prove again for 30–45 minutes. 6 Once risen, brush with the sugar syrup and bake for 30–40 minutes, or until golden brown. Cool slightly and turn out onto a wire rack and brush with the syrup again before serving.

FAT-CONSCIOUS, MEAT-FREE