Mosbolletjie Hot Cross Buns

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Mosbolletjies are a staple at every JAN destination. From the Cape and Kalahari to Nice in France, I have yet to meet someone who hasn’t fallen head over heels in love with them. It’s not that far removed from brioche, which must be one of the most indulgent breads. But as a chef, what I love most about them is how versatile they are, ready to be dressed up or down – or dressed up for the occasion. Just in time for Easter, I bring you my version of the mosbolletjie hot cross bun.

Mosbolletjie Hot Cross Buns

Prep Time: 2 hours | Cooking Time: 45 minutes | Serves: 12

for the mosbolletjies

300 ml full cream milk

52,5 ml (50 g) butter

75 ml Appeltizer

15 ml (9 g) instant dry yeast

125 ml (110 g) castor sugar

1190 ml (640 g) bread flour

10 ml cinnamon (ground)

1,25 ml cloves (ground)

1,25 ml nutmeg (ground)

5 ml fine salt

1 egg

15 ml orange zest (finely grated)

210 g sultanas

flour for dusting

for the glaze

30 ml apricot jam (smooth)

2,5 ml vanilla paste

for the crosses

65 ml water

1,25 ml vanilla extract

125 ml (75 g) cake flour

for the mosbolletjies

In a medium saucepot bring the milk and butter to a gentle simmer over low heat, once the butter has melted, remove from the heat and add the Appeltizer. Allow to rest at room temperature for 2 minutes before whisking in the yeast and castor sugar. In the bowl of a standup mixer with the dough hook attached, add all the dry ingredients, and mix through for 10 seconds on a low speed, add the milk mixture, egg, and orange zest and knead for 5 – 8 minutes on a medium speed. Add the sultanas and knead for another 2 minutes.

Transfer the dough into a lightly oiled large mixing bowl, and cover, allow to prove in a warm area out of direct sunlight for 40 minutes or until double in size. Preheat the oven to 180 C and prepare two bread tins lined with baking paper at the bottom, roll the dough into 8 or 10 equal sized balls and place into each bread tin and allow to prove with a damp towel covering the tins for 35 – 40 minutes. Pipe the crosses on top and bake for 35 – 45 minutes. Once the bread is baked, remove from the oven and glaze with the apricot and vanilla glaze.

for the crosses

Whisk the vanilla and water together in a small mixing bowl, sieve the flour into the bowl and whisk until a thick paste that will be easy to pipe. Place the mixture in a piping bag with a small round nozzle attached, as this will spread slightly when baked. Store in the fridge until needed.

for the glaze

Whisk all the ingredients together just before the bread is baked, and brush on top.