EASTER MOSBOLLETJIES WITH SMOKED SNOEK BUTTER

Mixed spices and cinnamon give these buns a traditional Easter flavour. The recipe makes an ample quantity and uses water instead of milk.

Pickled curried fish is another Easter favourite. In this recipe we use smoked snoek (still the most affordable fish available) and mix it with butter to serve with the buns. So, two favourites in one! MAKES ABOUT 36 LARGE BUNS Preparation: 1 hour Rising: 1-4 hours Baking: 1 hour BUNS 3 sachets (10g each)

instant yeast 1,25 litres (5c)

lukewarm water 500ml (2c) sugar 2,5kg cake flour 15ml (1T) salt 2 packets (35g each)

whole aniseed 5ml (1t) mixed spice 1 can (387g)

condensed milk 250g butter, melted

but not boiled 2 eggs, whisked extra melted butter SYRUP 125ml (½c) sugar 125ml (½c) boiling

water 1 cinnamon stick TO SERVE smoked snoek butter

(see recipe) fresh grapes 1 Buns In a large mixing bowl mix the yeast and 500ml (2c) of the lukewarm water with 10ml (2t) of the sugar. Set aside for 10-15 minutes until foamy. 2 In the same mixing bowl stir together the rest of the sugar, the flour, salt, aniseed and mixed spice. 3 Add the condensed milk, butter, eggs and the rest of the lukewarm water. Mix until the dough becomes sticky. 4 Rub some of the melted butter on your hands and knead the dough for at least 10 minutes or until smooth. 5 Brush the top of the dough with melted butter and cover with a large plastic bag and a towel. 6 Leave in a warm place to rise until it doubles in volume. 7 Preheat the oven to 170°C. Grease three 35x15x13cm loaf tins with nonstick spray. 8 Divide the dough into 3 equal parts and shape each part into 12 balls (don’t knead before dividing). 9 Arrange the balls tightly together in the prepared loaf tins, cover and allow to rise until double in volume. Bake for an hour. 10 Turn out and leave to cool on a clean kitchen towel. 11 Syrup Heat the sugar, water and cinnamon stick together until the sugar has dissolved. Brush the buns with the syrup as they come out of the oven. 12 To serve Break the buns apart and serve with the smoked snoek butter and grapes. SMOKED SNOEK BUTTER MAKES ABOUT 200g Preparation: 10 min 80g smoked snoek,

flaked 125g butter, softened 125ml (½c) finely grated cheddar cheese juice and zest of

1 lemon handful of parsley,

chopped Mix the ingredients and chill until firm. Serve with the buns.