Traditional Mosbolletjies {Recipe}

March 20, 2013 by post tags
When I was still at school, my mother baked for the local “tuisnywerheid” (home industry bakery) for many years. She supplied them with a range of buttermilk rusks, but her absolute hero product was magnificent “mosbolletjies”.The best way to describe mosbolletjies is that it’s a sweet brioche, traditionally made with fermented grape juice (these days we just use normal grape juice) and flavoured with aniseed. The texture is feathery and there is just nothing on earth like a torn piece of mosbolletjie with thickly spread butter and golden syrup.

We were very spoiled to be casually eating freshly baked mosbolletjies almost every single day, when others queued at the “tuisnywerheid” early in the morning to get their hands on a warm loaf. My mother baked huge batches of large loaves, her oven brimming with the beautifully golden rounds of dough.

My mother has been very ill over the last few weeks, and I wish I could have brought her these mosbolletjies today. Get better soon Ma! I love you very much and we’ll visit you soon!


  • 1 kg cake flour
  • 10 ml salt
  • 100 g sugar
  • 10 g instant dry yeast
  • 30 ml whole aniseed
  • 250 ml white grape juice
  • 125 ml lukewarm milk
  • 250 ml lukewarm water
  • 30 ml sugar mixed with 30 ml lukewarm water (sugar syrup for brushing after baking)


  • Step 1

    Sift flour and salt together. Add sugar, yeast and aniseed. Stir well.
  • Step 2

    Heat butter and grape juice in a saucepan until butter has melted. Do not boil. Add to dry ingredients along with milk and water, then mix to form a soft dough.
  • Step 3

    Turn out dough on a lightly floured surface, then knead for 5-10 minutes, or until the dough is soft and elastic. Place in a large oiled bowl, then cover and leave to rise in a warm place for about 30 minutes, or doubled in size.
  • Step 4

    Knock down dough on a floured surface, and knead until smooth. Divide into equal pieced and shape into balls (the correct technique is to squeeze balls of dough through a circle made by your thumb and forefinger, using oiled/buttered hands, this way you get nice smooth balls of dough). Pack the balls tightly into 2 loaf tins of about 22 cm each. Cover and leave to rise for about 30-45 minutes.
  • Step 5

    Bake in a pre-heated oven at 180 degrees C for 35-40 minutes. Turn out onto wire racks, then brush immediately with syrup.
  • Step 6

    Leave to cool slightly, then eat warm, or break into pieces and dry out in a cool oven at 70 degrees C overnight.

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7 Responses to “Traditional Mosbolletjies {Recipe}”

  1. Maryke March 20, 2013 at 11:46 am #

    Dankie vir die resep, ek onthou jou ma se mosbolletjies soos gister! Dit was altyd ‘n hoogtepunt as daar een sy pad af in Waterweg gevind het tot by ons huis, nog warm en toegedraai in ‘n vadoek!

  2. Ronan Quinn March 20, 2013 at 5:31 pm #

    I’m hungry after reading this!

    • ThePrettyBlogTeam March 21, 2013 at 10:08 am #

      You should be! They were delicious :)

  3. Melinda September 21, 2013 at 7:27 am #

    Thank you for this recipe. I plan to try it this weekend. How much butter do you need? I could not find it in the list of ingredients.
    Thank you

    • Roeleen from The Pretty Blog September 23, 2013 at 12:07 pm #

      Hi Melinda! Thanks for your comment and bringing this under our attention! :) The recipe should include 100g butter! Happy baking :)

      • Melinda September 28, 2013 at 10:52 am #

        Thank you, Roeleen. I made the mosbolletjies last night and they turned out great.

  4. resep cilok February 27, 2015 at 5:00 am #

    oh my god,,
    that bread looks so fresh and delicious


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