Mosbolletjie

Ingredients

Units %
Cake Flour 10,000g 0
Sweet & Soft 20% Premix 2,000g 0
NCP Wet Yeast 0,500g 0
Water 5,000g 0
total 0

Working Method

Part 1
  1. Place all ingredients into mixing bowl except for the aniseed.
  2. Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 24° C.
  3. Scale heads of dough at 2kg, mould round and place 10 pieces into each pan.
  4. Prove for ± 50 minutes.
  5. Bake at 220° C for ± 25 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level: