A detailed recipe for Modern “Mosbolletjies” rusks. For the experienced baker

10 ml Surebake instant yeast
120 gram sugar
5 ml salt
5 ml aniseed
600 gram high grade flour
60 gram butter
300 ml water

How to
Place yeast and all the dry ingredients in the bread maker’s bread pan. Add butter and pour water into the pan.

Close lid, set program on “dough only” cycle (called “pizza” cycle on some bread makers) and start machine. It should take about 45 minutes.

After the cycle completed, switch unit off and leave to rest for 15 minutes.

Set to the “dough only” program again and start. Switch machine off after finished.

Leave dough in closed unit to rise to double or three times the original size. Remove the dough when it rose to the brim of the bread pan. It will take about 4 to 6 hours at room temperature (or a warm cupboard in winter).

Knead dough down for 5 minutes. You could do it by hand, or set the program on the “dough only” cycle again. Do not let the machine finish the cycle, but switch the machine off after 5 minutes.

Remove bread pan from unit, form dough into small balls, and place balls in a greased oven pan or similar container.
A large bread or rusk loaf pan is ideal (and very traditional) but any shape will do. A square container measuring 25 cm x 25 cm and 10 cm high will be suitable for 36 balls, laid out as 6 rows of 6 each.

Let the dough rise for about 6 hours in a warm place, or until it is three times the original size. On a cold day it might take longer, on a warm day it will be quicker.

Pre-heat the oven to 180C.

Paint the buns with milk, and bake for approximately an hour in the oven at 180C.

Using a fork, gently separate the rusks from each other.

Dry overnight in a slow oven, between 80C to 100C.


*Originally published 20 February  2011



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This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.