Okay I have a confession to make.
Ever since embarrassingly admitting on national television that I didn’t know what a “mosbolletjie” was, I have fallen deeply, madly, whole-heartedly in love with them. I have started making them at home for myself and Grubby because:
- They are super easy to make
- The nearest seller of fresh authentic mosbolletjies is a padstall over the mountains
- Leftovers can be used to make THE most scrumptious french toast with syrup and cinnamon the morning after
- Any other leftovers ( ambitious as they don’t usually make it past the french toast stage) can be baked in a low oven overnight into rusks! YUM!
My artist friend Dale has recently moved to a new home which has a very established grape vine in the garden. He dropped off two massive boxes filled with bundles of wine grapes to play and ” I dunno drape over yourself for pictures or something” (man I love people who just get me). So when my cousin invited me to a Sunday braai at his new house I thought what better thing to take with than two trays of puffy proved mosbolletjies ready to whack in his brand new oven? A South African kitchen blessing!
I also wanted to play around with adding an extra flavour component so added a heaped tablespoon dried lavender flowers to the mosbolletjie dough. I used a locally produced cooking herb lavender in Lavender Hill which I bought at the Sea Point Christmas market last year.
They came out a TREAT and the aromatic bursts of herby lavender with the aniseed sent a tickle of utter pleasure up my spine! Even Grubby who wasn’t convinced about adding flowers to his idea of the perfect loaf, said he loved it! Needless to say there weren’t any left overs this time for rusks or pain perdu!