Have you tried some of the delicacies on offer at Food @ Louisvale? If you’re looking to take the taste of Louisvale Wines home with you, want something exciting to try in the kitchen, or just want an excuse to crack open a bottle of the very best unwooded South African Chardonnay, try this easy little recipe on for size. You can thank us later! Remember- it’s one glass for the recipe, three for the chef!
What Are Mosbolletjies?
This authentic taste of traditional Afrikaans/Cape Dutch cooking is sure to woo your heart. While they can be dried out to make dipping rusks, another classic South African institution, we guarantee they won’t last long enough to get there! If you’re looking for a fun new way to cook with wine, this traditional sweet roll needs to be on your radar. It’s time to get cooking!
What You Will Need
- 10g Dry Yeast
- 1kg Cake Flour
- 10g Salt
- 80g White Sugar
- 220g Butter
- 15ml Whole Aniseed
- 15ml Whole Fennel Seed
- 300ml “Soetmos” (Fermenting Grape Juice from Wine Farms)
- 100ml Warm Milk
- 250ml Warm Water
While getting some authentic ‘soetmos’ might be hard at home, you can substitute our delectable unwooded Chardonnay for the taste experience of a lifetime.
Get Cooking with Louisvale!
It’s time to get your groove on in the kitchen. Drop the flour, yeast, aniseed, and fennel into a mixing bowl and mix on a low speed until well combined. If aniseed isn’t your thing, don’t worry- just substitute with more fennel. Slowly melt the butter on a medium heat- watch out for burning- and add the soetmos or chardonnay to the mix. Make sure it doesn’t boil, as this will stop the natural yeast from fermenting properly.
Gently and carefully pour the butter mix into your dry mix, using a medium speed. Add the milk and water carefully, and let it mix for about 10 minutes. Add the salt, and let it mix for another 10 minutes.
With the dough ready to go (and your taste buds tingling), add it to a well-greased bowl. You’ll have to wait for it to rise, so don’t get too excited yet! Cover with cling film or a damp cloth, and let it expand until it doubles. Remove it, knead well to take out the air, and shape into equal balls.
Pop them in a greased bread tin. Don’t keep them separate- squish them in so there’s no open space. Again, let it rise in a warm spot, then bake at 180*C for 30min. Remove from the bread tin immediately so nothing gets sweaty.
Just before it’s done, use the 100ml water and 100g sugar to make a simple syrup. Just bring it to the boil and allow it to reduce. While the bread is still piping hot, brush with the syrup, and enjoy your tasty treat with butter and coffee.
We know it’s always a bittersweet experience to leave the natural beauty at Louisvale Wines, so we hope bringing this tasty little treat into your day will help keep you perky! Be sure to let us know how you enjoyed it!
