Prepare for an unforgettable Easter celebration with South Africa's delightful bun companions - mosbolletjies!
These airy buns are crafted using a partially fermented grape juice known as "mos," and are infused with a delicate anise seed flavor that will tantalize your taste buds.
Savor them with a spread of butter and moskonfyt or even immerse them in rooibos tea for a genuinely South African experience.
For a unique Easter spin, give Jan Hendrik VAN DER WESTHUIZEN's exceptional Mosbolletjies Hot Cross Bun recipe a try.
Be prepared for your friends and family to linger, as they won't want to leave once they've experienced this scrumptious treat!
for the mosbolletjies
300 ml full cream milk
52,5 ml (50 g) butter
75 ml Appeltizer / Martinella sparkling apple cider
15 ml (9 g) instant dry yeast
125 ml (110 g) castor sugar
1190 ml (640 g) bread flour
10 ml cinnamon (ground)
1,25 ml cloves (ground)
1,25 ml nutmeg (ground)
5 ml fine salt
15 ml orange zest (finely grated)
210 g sultanas
flour for dusting
for the glaze
30 ml apricot jam (smooth)
2,5 ml vanilla paste
for the crosses
65 ml water
1,25 ml vanilla extract
125 ml (75 g) cake flour
In the bowl of a standup mixer with the dough hook attached, add all the dry ingredients, and mix through for 10 seconds on a low speed, add the milk mixture, egg, and orange zest and knead for 5 – 8 minutes on a medium speed.
Step 1 : In a medium saucepot bring the milk and butter to a gentle simmer over low heat, once the butter has melted, remove from the heat and add the Appeltizer.
Allow to rest at room temperature for 2 minutes before whisking in the yeast and castor sugar.
Step 2: In the bowl add all the dry ingredients, and mix through for 10 seconds on a low speed,
Step 3: Add the milk mixture, egg, and orange zest and knead for 5 – 8 minutes on a medium speed.
Step 4: Add the sultanas and knead for another 2 minutes.
Step 5: Transfer the dough into a lightly oiled large mixing bowl, and cover, allow to prove in a warm area out of direct sunlight for 40 minutes or until double in size.
Step 6: Preheat the oven to 180 C and prepare two bread tins lined with baking paper at the bottom, roll the dough into 8 or 10 equal sized balls and place into each bread tin and allow to prove with a damp towel covering the tins for 35 – 40 minutes.
For The Crosses
Step 8: Whisk the vanilla and water together in a small mixing bowl, sieve the flour into the bowl and whisk until a thick paste that will be easy to pipe.
Step 9: Place the mixture in a piping bag with a small round nozzle attached, as this will spread slightly when baked. Store in the fridge until needed.
Step 10: Pipe the crosses on top and bake for 35 – 45 minutes.
For The Glaze
Step 11: Whisk all the ingredients together just before the bread is baked, and brush on top.
Step 12: Once the bread is baked, remove from the oven and glaze with the apricot and vanilla glaze.
Reference Hot Cross Buns Recipe: