Granny's mosbolletjies

By Carmen Niehaus
01 May 2016

Enjoy them soft and warm with butter and freeze the rest for later, or dry the mosbolletjies to dip in your coffee.

Makes about 120 Preparation time: 45-60 min Resting time: 70 min Baking time: 5-7 min a pan


  • 3 kg cake flour
  • 15 ml (1 T) salt
  • 2 packets (10 g each) instant yeast
  • 25 ml (5 t) aniseed
  • 750 ml (3 c) sugar
  • 5 eggs, whisked
  • 1 can (385 g) condensed milk
  • 5 condensed milk cans of lukewarm water
  • 450 g butter, grated


  • 60 ml (¼ c) butter
  • 60 ml (¼ c) brown sugar

1 BUNS Grease five or six microwave-proof loaf pans (each 24 x 11 x 7 cm).

2 Sift together the flour and salt. Add the instant yeast, aniseed and sugar. Mix well.

3 In a separate bowl whisk together the eggs, condensed milk and water. Add to the dry ingredients and mix. Knead until the dough no longer sticks to your hands. Add flour if the dough is too slack.

4 Cover lightly with clingfilm and leave to rest in a warm place for 10 minutes.

5 Knead the butter into the dough. Continue kneading until the dough no longer sticks to your hands. Cover and leave to rise for  about 60 minutes or until the dough is well risen. Don’t knock down.

6 Pinch off pieces of dough and shape into tennis ball-size balls. Pack tightly in the pans. Microwave each pan on 100 per cent power for 1 minute to activate the rising process. Leave until the pans are nearly full. Place a pan at a time on an upturned saucer in the microwave and cook on 100 per cent power for 5-6 minutes or until done.

8 COATING Melt the butter and sugar in the microwave and brush the tops of the buns. Separate the buns while still slightly warm.

You may also like:


Cherry pecan buttermilk rusks

Sweetcorn tart

Find Love!