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–
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