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Make the perfect sweet loaf with these pull-apart mosbolletjies. This classic local baked good will never cease to be a favourite!


  • 100 g butter, plus extra to grease

  • 1 kg cake flour, plus extra to dust

  • 2 tsp salt

  • 145 g seedless raisins

  • 100 g sugar

  • 10 g instant dry yeast

  • 2 tbsp aniseed

  • 1 cup grape juice

  • ½ cup milk, lukewarm

  • 2 tbsp honey, slightly melted


1. Preheat oven to 180°C. 2. Grease two 20 cm loaf tins and dust your work surface with flour. 3. Sieve together flour and salt. Add raisins, sugar, yeast and aniseed. Mix well. 4. Heat butter and grape juice over low heat until the butter has melted. Add this to the dry ingredients, along with the milk and 1 cup lukewarm water. Mix until it forms a soft dough. 5. Turn out the dough on to the floured surface and knead until it’s soft and pliable, for around 5–10 minutes. 6. Place the dough in a greased bowl, cover and leave to stand in a warm, draught-free spot until it has doubled in size, for about 30 minutes. 7. Turn out the dough on to the floured surface and knock back until smooth. Divide the dough into about24 equal-sized balls and pack tightly into the loaf tins. Cover and leave to prove for 45 minutes. 8. Bake for 40 minutes, then turn out on to a cooling rack. Brush the tops with melted honey and leave to stand for about 5 minutes before serving.

TIP: Got some leftovers? Slice your mosbolletjies and dry in a low oven (around 100°C) for a couple of hours to make mosbeskuit, or bake some bread-and-butter

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