Mosbolletjie bread

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 35 g Aniseed, dried
  • 2 1/2 kg Flour
  • 4 cups Sugar

• Drinks

  • 1 Sugar water, sweet

• Dairy

  • 250 g Butter
  • 2 cups Milk

• Other

  • 4 cups Must (strong fermenting must, at about 17° balling

Found on drizzleanddip.com

Ingredients

• 2.5kg flour
• 6 eggs
• 250g butter
• 2 cups milk
• 4 cups must (strong fermenting must, at about 17° Balling)
• 4 cups sugar
• 35 gram dried aniseed
• sweet sugar water (three tablespoons on half cup water) pinch of salt

Directions

• Mix flour and aniseed in a mixing bowl Blend sugar, melted butter and milk Beat eggs separately Now mix the flour and aniseed with the beaten eggs and then add the milk, sugar and butter mixture Add the must and knead well Cover the mixing bowl well with a blanket or thick towel and leave to rise overnight The next morning, knead down, form small balls and place against each other in loaf pan Allow to rise again and place in oven at 180ºC until golden brown and cooked, more or less one hour Remove from pan and dab the top with a paint brush dipped in sugar water