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Skilpadjies with “Soweto sauce”

1 hour

Cheese recipes

Giant ibhisto and cheese toasts

35 minutes

Lamb recipes

Crispy pork belly with pepper sauce

2 hours

Bread recipes

Torta Caprese al limone (gluten-free white chocolate-and-lemon cake)

75 minutes

Rusk recipes

Mosbolletjie rusks

25 minutes

Mosbolletjie rusks

Serves Makes 3 large loaves or about 60 rusks

Difficulty Easy

Cooking Time 25 minutes

Ingredients

For the Mosbolletjie rusks:

250 g butter, at room temperature
320 g white sugar
1 x 385 g can condensed milk
5 eggs
2,5 kg cake flour
15 ml salt
30 g instant yeast
50 g aniseeds
1 litre lukewarm water

For the sugar syrup:

80 g white sugar
50 ml water

Method

To make the Mosbolletjie rusks

1. Cream the butter and sugar together in a large bowl. Add the condensed milk and mix.

2. Add the eggs, one at a time, beating well after each addition.

3. In a separate very large bowl, sift the cake flour and salt together. Mix in the yeast and aniseeds.

4. Add the lukewarm water to the egg and butter mixture and stir gently.

5. Add the wet ingredients to the dry ingredients and knead the dough well for about 5 minutes.

6. Place the dough in a very large, oiled bowl. Cover well with clingfilm and leave in a warm place (not too warm as it will kill the yeast) to prove until doubled in volume.

7. Knock down the dough and shape it into balls (golf ball size, about 80 g each).

8. Place the balls in three large, well-greased loaf tins, packed tightly.

9. Leave to rise once again – it must at least double in volume.

10. Preheat the oven to 180 °C.

11. Place the tins in the oven and bake for 10 minutes. Lower the oven temperature to 160 °C and bake for 20 minutes until golden brown and cooked.

To make the sugar syrup:

1. Dissolve the sugar in the water in a saucepan on medium heat and boil for 3 minutes. Cool.

2. Brush the loaves with the sugar syrup as soon as you remove them from the oven. Cool for a few minutes and remove from the bread tins. You can serve the mosbolletjies like this, spread generously with butter, or continue with the recipe if you want to make rusks instead.

To dry out the mosbolletjies to make rusks

1. Preheat the oven to 80 °C.

2. Cool the loaves completely, then break them into pieces and spread out onto baking trays. Dry out in the oven for about 3 hours.

Cook's note:

•Some restaurants and coffee shops serve freshly baked mosbolletjies instead of bread.
• A freshly baked mosbolletjie loaf or packet of rusks makes a wonderful gift for a neighbour or friend.
• Package the mosbolletjie rusks creatively, and sell them at markets or through word of mouth.
• Leftover mosbolletjies can be dried out the next day and used as rusks.

This is an extract from Baking by Christine Capendale, published by Human & Rousseau, retailing for R420.

Find more South African recipes here.

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Mini cottage cheese-and-egg muffins

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Potato-and-pear soup

Chilaquiles

Zaalouk pasta with olives

Skilpadjies with “Soweto sauce”

Giant ibhisto and cheese toasts

Easy lamb shank pie

Crispy pork belly with pepper sauce

Dokra

Chunky pan pizza

Butternut handkerchief pasta

Torta Caprese al limone (gluten-free white chocolate-and-lemon cake)

Mosbolletjie rusks

Mosbolletjie rusks

Ingredients

Method