Mosbolletjiebeskuit (Aniseed Rusks)

Author: Marthinus Strydom
Category: Baking & Sweets
Serves/Qty: 2.00
Heidi Strydom

This is a truly amazing rusk that is as authentic South African as boerewors and biltong. Perfect for winter, dunked in a hot and steamy cup of coffee. My favorite breakfast in winter.

Marthinus Strydom

The Story

Mosbolletjies is a traditional Afrikaner or Cape Dutch sweet-bun or bread traditionally made in the wine producing areas of the Western Cape province of South Africa. The name is Afrikaans in origin and is a combination of mos (Afrikaans for partially fermented grape juice) and bolletjies (Afrikaans for "balls" or "buns"). Mosbolletjies can be dried to make rusks. The buns are typically served with tea or coffee. The bun originated from French Huguenots refugees who settled the town of Franschhoek in 1688 and introduced viticulture to the region. Mosbolletjies were typically made during the wine making season when its key ingredient was readily available.

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Adjust Quanities

625 g cake flour (or all purpose flour as a substitute)
5 g salt
7 g instant yeast
40 ml aniseed (optional)
62 g melted butter
99 g condensed milk
320 g lukewarm water
38 g sugar


  1. Mix the cake flour, salt , instant yeast, sugar and aniseed.
  2. Combine the butter and condensed milk. Add to the flour mixture.
  3. Add lukewarm water, little by little while mixing the dough until a soft and pliable dough forms. The dough should not be sticky. Don't add all the water at once. Different flours require different hydration.
  4. Knead for 10 minutes.
  5. Place dough in a bowl and cover. Leave to rise in a warm place for approximately 1 hour or until doubled in size.
  6. Knock down and from round balls the approximate size of a golf ball (5cm in diameter) . Place into a lightly oiled baking tin next to each other. They need to touch each other. You can use a break baking tin or a cake tin. Try to get a tin that will fit all the balls nice and snug.
  7. Cover for another 1 hour or until doubled in size.
  8. Preheat the over to 200c.
  9. Bake for 10 minutes at 200c
  10. Turn temperature down to 180c and bake for a further 35 minutes.
  11. Allow to cool down slightly before removing from baking tin.
  12. Pull the indicidual rusks apart while they are still luke warm.
  13. Once cooled, preheat the oven to 70c and dry the rusks on a wire rack for 3-4 hours.
  14. Store in a sealed container in a dry place.
  15. Eat them dry or soft.

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