Jan Hendrik’s mosbolletjies with roasted banana butter


banana,bread pudding, recipes,dessert recipes,dess

Ingredients 12
Servings
Time 1h15
  • 1
    kg
    flour
  • 80
    g
    sugar
  • 20
    g
    yeast
  • 30
    ml
    aniseed
  • 300
    ml
    grape juice
  • 220
    g
    butter
  • 100
    ml
    warm milk
  • 250
    ml
    warm water
  • 15
    ml
    salt
  • For the roasted banana butter:
  • 4
    whole bananas
  • 500
    g
    salted butter, room temperature
 

Method

1h15
 

Mix dry ingredients.
Heat grape juice and butter together in a small saucepan, add the liquids to the sifted dry ingredients and mix 10 min in a standing mixer with a dough hook on low to medium speed.  Cover the dough with a wet tea towel and rest for 30 min. Knee again for 10 minutes and pinch small balls with fingers and place in a buttered bread tin. Nice and firm to each other. Allow to proof again for 30/40 minutes in a warm space. Bake for 30 minutes at 180 degrees Celsius. 


Roast the bananas skin and all in a 180 degrees Celsius pre-heated oven for 20-30 min or until the bananas turns black and they start oozing with caramel texture. Allow them to cool down completely. Scoop out the banana flesh into a bowl. Whip the butter in a standing mixer with a whisk fitting, slowly adding the banana. Whisk full speed for a fluffy and light texture. Taste for salt and add as required. 


Recipe by Jan Hendrik van der Westhuizen. You can see Jan Hendrik at the 2017 Good Food & Wine Show in Cape Town. Click HERE to buy tickets. 


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