Category: Sweet Bakes


Makes: 20 Mosbolletjies
Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes
Baking Time: 20 - 25 minutes
420 g Cake flour (875 ml / 3½ cups)
5 ml Salt (1 tsp)
60 ml Sugar (4 tbsp)
60 g Margarine (4 tbsp)
10 g Anchor Instant Yeast (1 packet)
80 ml Lukewarm water (approx.  cup)
125 ml Lukewarm milk (½  cup)
1   Large egg (beaten)
200 g Sugar (½  cup)
125 ml Water (½ cup)
  1. Mix all the dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a soft dough.
  3. Knead the dough well until smooth and shiny, about 10 minutes
  4. Knock the dough down. Cut into 20 equal pieces and shape each piece into a ball.
  5. Place the balls in rows, so that they touch each other, into two greased bread pans. Cover with greased plastic and allow to rise in a warm place until double the size, about 20 – 30 minutes.
  6. To make the glaze, dissolve the sugar in the water and stir over low heat until slightly thickened.
  7. Bake the Mosbolletjies in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown. Brush with glaze.