OnTap Magazine

INGREDIENTS MOSBOLLETJIES Recipe courtesy of Grace Stevens Mosbolletjie is a South African staple bread that holds all the comfort of a warm brioche combined with the local flair and flavour of the Cape Winelands. Mos - or rather grape in English - is the primitive raising agent at the foundation of this recipe. Derived from the grape juice in the first stage of fermentation before it is strained for wine, it is an excellent example of how the ingenuity and zero-waste ideals of our heritage cooks can produce scrumptious results. Grace Stevens an award- winning TV chef and guest judge on The Taste Master SA. Follow Grace on Instagram @grace_stevenschef , visit her website www.gracestevens. co.za , or meet her in person and book your one-on-one experience. Mix the yeast with the milk in a small bowl and stir well. Add the egg yolk. Place the flour, sugar, aniseed seeds, salt and butter in a large bowl. Rub the butter into the dry ingredients until it is well combined. Add the milk mixture, water and grape juice and mix well. Turn out onto a floured surface and knead well for about 10 minutes. Cover the dough with a damp cloth and allow to double in size. Prepare a loaf tin by greasing the inside. Knock the dough back and divide into 16 pieces. Roll each piece into a ball and place into the loaf tin in two rows. Leave to prove until doubled in size. Heat oven to 180°C. Bake for 25 to 30 minutes. Meanwhile, combine milk and sugar for glaze and boil until thick. Remove tin from the oven and brush glaze onto warm mosbolletjies. Enjoy warm from the oven, with lashings of slowly melting butter. METHOD For the dough 420g white cake flour (3 cups) 30g castor sugar 10g aniseed seeds 5ml salt 80g butter 10g instant yeast 50ml milk 1 egg yolk 100ml water 150ml sparkling grape juice or must For the glaze 100ml milk 100ml castor sugar gracestevens.co.za GRACE’S TOP TIPS I have always been fascinated with yeast and its transformative potential to develop both flavours and my patience. When it comes to mosbolletjies, it is worth taking a page from the baker’s metaphorical recipe book and remember not to rush the proving process. If you are able to restrain yourself, this recipe will reward your patience with the softest, tender crumb. @grace_stevenschef ontapmag.co.za | Winter 2022 | 43