Jan Hendrik’s mosbolletjies with roasted banana butter

Anina's Recipes
Prep: 1 hr 15 mins
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A scrumptious twist on the humble mosbolletjie bread from Michelin star chef, Jan Hendrik van der Westhuizen.

By Food24 May 23 2017
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Ingredients (10)

1 kg flour
80 g sugar
30 ml aniseed
300 ml grape juice
220 g butter
100 ml milk — warm
250 ml water — warm
15 ml salt
For the roasted banana butter:
4 bananas
500 g butter — at room temperature
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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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