Anyone who’s eaten at Tryn restaurant at Steenberg Farm, will leave secretly wanting the recipe for the yummy Mosbolletjie bread. In fact, so many have asked, that Executive Chef, Kerry Kilpin decided to share it.
“I first put it on the menu in Autumn last year as the sweet and spicy flavours tied in with our harvest celebration and the changing of the season. Since then, it’s been so popular that it’s remained on the menu. It’s easy to prepare at home and I hope you enjoy it as much as we do.”
By Steenberg Executive Chef Kerry Kilpin
Prep time: 30 minutes Cooking time: 40 minutes Total time: 1 hour and 10 minutes
Ingredients: 450g stoneground flour
1 egg, beaten
160ml must or grape juice
100g brown sugar
5g instant yeast
Ingredients: 100ml honey
Preheat the oven to 180 degrees Celsius.
Combine the milk and butter and gently heat until the butter is melted.
Add the grape juice and egg to the milk and butter. Allow to cool to a tepid temperature.Com
bine the flour, sugar, aniseed, yeast and salt in a mixing bowl. Gradually add the milk liquid to the flour to form a dough.
Knead the dough for roughly 10 minutes until smooth and the gluten has developed.
Place the dough in an oiled bowl and cover with a damp cloth. Allow the dough to rise until it has doubled in volume.
While the dough is rising, grease a standard bread tin.
Once the dough has doubled in volume, divide it into 18 equal parts. 2 rows of 9 balls each. Place tightly next to one another in the bread tin.
Combine the honey and butter and melt over a medium heat. Gently brush the top of the buns with the glaze. Keep the remaining butter to glaze when the buns come out the oven.
Once you have prepared your dough in the tin, allow it to double in size again in a warm place covered with a damp towel.
Once the bread has doubled, place in the oven and bake for 30-40 minutes until golden brown.
As soon as the bread comes out of the oven, glaze a second time with the remaining butter and honey mixture.
Best enjoyed warm straight from the oven with butter.