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Steenberg Farm’s Mosbolletjie heaven

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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.” – Steenberg Executive Chef Kerry Kilpin

Prep time: 30 minutes 

Cooking time: 40 minutes 

Total time: 1 hour and 10 minutes 

Dough

Ingredients: 

450g stoneground flour

1 egg, beaten

45g butter

150ml milk

160ml must or grape juice

100g brown sugar

5ml aniseed

5g instant yeast

4g salt

Glaze

Ingredients: 

100ml honey

100g butter

Method: 

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.

Combine 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.

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. 

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