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Tasty Tuesday - Mosbolletjie Rusks

Posted Tue, 10 Jul 2012 (22 months ago)

Last week we posted a recipe for buttermilk rusks. This week our Tasty Tuesday recipe is for a type of traditional aniseed rusk known as mosbolletjies.

Mosbolletjie Rusk Recipe

 

To buy

  • 125g butter
  • 1 Litres self-raising flour
  • 125 ml cake flour
  • 2 eggs, beaten
  • 10g yeast
  • 15 ml lukewarm water
  • 5ml aniseed
  • 30 ml castor sugar
  • 2ml salt
  • 190ml warm milk
  • 10ml oil
  • water and sugar mixture for brushing
 
 

To make

Rub butter lightly into sifted flours using your fingers.
Then add eggs.
Add yeast (and 2 ml sugar) mixed with water to dilute, aniseed, sugar, salt, milk and oil and blend lightly - do not knead.
The dough must be loose, soft and moist.
Break dough into balls similar in size to scones, place on a greased baking sheet and bake for 20 minutes at 180 ºC or until golden brown.
Turn out onto a wire rack and brush with sugar water.
Cover with a cloth and leave to sweat for a few minutes.
Makes 12-14 balls - You can eat the bread rolls now or dry them to make rusks, in which case:
Dry in the oven at 75°C for 2-3 hours before serving.
 

 



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