How to Make Mossbolletjies - South Africa's Traditional Brioche - Aniseed Flavored Tear & Share Bread



Introduction: How to Make Mossbolletjies - South Africa's Traditional Brioche - Aniseed Flavored Tear & Share Bread

About: I am a professional chef and food scientist. I have traveled the world for almost 30 years in the food industry.

Mossbolletjies are a traditional South African bread. With the sweetness and feathery texture of brioche, the flavor and aroma is enhanced with aniseed, and makes for the perfect tear and share bread.


1kg Cake flour
10ml Salt
100g Sugar
10g Instant yeast
30g Whole aniseed (or fennel seed)
100g Butter
250ml White grape juice
125ml Warm milk
250ml Warm water
30ml Sugar mixed with 30ml lukewarm water to brush after baking (optional)

Step 1: Preparing the Dry Ingredients

Pour the cake flour into your stand mixer bowl, along with the salt, sugar, instant yeast and whole aniseed.
If you can't find aniseed, substitute this with whole fennel seed.
Mix this together and put it aside.

Step 2: Preparing the Wet Ingredients

Pour the grape juice into a small saucepan and add the butter.
Heat this gently over medium low heat just until the butter has dissolved.
Remove this from the heat.
Finally, measure out the warm milk and warm water.

Step 3: Mixing the Dough

Place your mixer bowl on your mixer. Pour in the butter mixture, the water, and the milk.
Attach the dough hook to the mixer and knead the dough for 2 minutes on the slowest speed, followed by 6 minutes on medium slow.
Remove the bowl from the machine, cover it with cling-wrap and put this in a warm place to rise for 30 minutes or doubled in size.

Step 4: Line the Baking Tray

While the dough rises, line a large baking pan with parchment.

Step 5: Forming the Bread

Turn the dough out onto a floured work surface. The dough will be slightly sticky so you will need to flour the top of the dough as well.
Knead the dough for about 3 minutes to knock it down.
Once the dough is smooth, grab handfuls of the dough and squeeze them off from the main mass and arrange these tightly in the baking pan.
You can make the balls as big or small as you like. I wand to present these as tear and share dinner rolls, so I have made mine a little bigger than normal.
Cover the pan with cling-wrap and allow to rise again for 40 to 45 minutes in a warm place.

Step 6: Baking the Bread

Bake the rolls in a preheated oven at 180c or 350f for 25 to 30 minutes until deep golden in color.
Remove from the oven and turn the buns out onto a rack to cool.
Allow them to cool for at least 15 minutes before serving.
These little wonders are so easy to make, and I guarantee they will steal the show.

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