Mosbolletjie Bread

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Preparation info

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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Prepare the syrup before making the bread so that it is ready for brushing on the bread straight from the oven.


  • 200 g sugar
  • 100 ml water
  • 1.3 kg cake flour
  • 375 ml must, fermented
  • 7.5 ml aniseed
  • 250 ml castor sugar
  • 5 ml salt
  • 1 egg
  • 125 g unsalted butter
  • 250 ml lukewarm water
  • butter and flour – for greasing


In a pot, combine the sugar and water over medium heat and simmer until a thick sugar syrup forms. Keep warm.

To make the mosbolletjie bread, mix together the flour, aniseed, sugar and salt. Add the egg by rubbing it into the flour. Heat the unsalted butter and water together until the butter has melted. Mix the butter/water mixture and must into the flour mixture with a fork. Knead the dough in a mixer with the dough hook attachment until the dough is soft and well combined – about 15 minutes. Transfer the dough to a bowl. Rub with olive oil and cover with a clean cloth or cling film. Leave the dough to prove until doubled in size.

Break off 20–25 g pieces of the dough and shape into balls. Place the balls into a greased and floured 16 cm × 6 cm bread tin. Leave the dough to prove until doubled in size. Bake at 180°C until a soft golden crust forms. Brush with the sugar syrup after baking.