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Mosbolletjies recipe

Mosbolletjies recipe
Ingredients Kg
Zeelandia Extra sweet dough mix 12.5 kg
Yeast (wet) or 150 grams dry yeast 0.375 kg

 

 

 

 

Method

Mix all ingredients to a well developed dough – mix for 2 minutes on slow and 4 minutes fast speed

Scale 1.800kg and divider into bun divider

Place 8 dough pieces into a greased bread tin

Proof for 45 minutes Bake at 200°C for 15 – 20 minutes with open damper – no steam

After baking glaze with heated Paletta Neutral