Buttery Brioche Mosbolletjies - Millstone

Buttery Brioche Mosbolletjies

Mar 31, 2025 | Millstone, Recipe

Buttery Brioche Mosbolletjies

All set for Easter? Make it one to remember with this delicious Buttery Brioche Mosbolletjies recipe. Whether you’re serving these to your customers or family, they’ll be coming back for more.

HOME-BAKE RECIPE:

Prep time: 1 hour
Proof time: 13 hours
Cook time: 30 – 45 minutes
Yield: 12 Mosbolletjies

INGREDIENTS:

For the Vin Cotto Syrup:

  • 6 cups sweet red wine
  • 1 star anise
  • 2 juniper berries
  • 1 cinnamon stick
  • 1 clove
  • 10 peppercorns
  • 2 cups granulated sugar

For the Mosbolletjies:

  • 250g Millstone Cake Wheat Flour
  • 300g Millstone White Bread Flour
  • 1 teaspoon fine salt
  • 3 teaspoon aniseed
  • 50g castor sugar
  • 6g instant dried yeast
  • ¼ cup water, tepid
  • 90ml white grape juice
  • ½ cup full cream milk, warm
  • 2 tablespoons vin cotto syrup
  • 2 Extra Large eggs
  • 100g butter, room temperature
  • 1 tablespoon butter
  • 2 tablespoons honey

METHOD:

For the Vin Cotto Syrup:

  1. Place all ingredients in a pot and reduce until a syrup-like texture. Run through a strainer and let cool.

For the Mosbolletjies:

  1. Place the cake flour, bread flour, salt, aniseed and sugar in the bowl of an electric mixer fitted with the dough hook attachment. Mix briefly to combine.
  2. In a small jug, combine then whisk together the water, grape juice and milk. Add the yeast and whisk to combine. Set aside for 10 minutes.
  3. Add the vin cotto to the milk mixture and whisk to incorporate, then pour the liquid into the flour mixture.
  4. Add the eggs and mix on low speed until all wet and dry ingredients are well combined. Knead for 5 minutes until smooth and elastic.
  5. Slowly add the butter, 1 tablespoon at a time, mixing well between each addition.
  6. Once the butter is incorporated, knead for 2-3 minutes. Transfer the dough to a large oiled container or bowl, cover and place in the fridge to proof overnight.
  7. The next day, remove the dough from the fridge and allow it to come to room temperature before proceeding (this may take 30-45 minutes).
  8. Preheat the oven to 180°C. Butter and line a 25 x 20cm baking tin or large loaf tin with parchment paper.
  9. Turn the dough onto a floured board and divide into 12 evenly-sized pieces. Each piece should weigh approximately 90g. Roll into balls and arrange in the baking tin. Cover and set aside to proof until doubled in size (about 45 – 60 minutes).
  10. Bake at 180°C for 35-40 minutes.
  11. Melt the butter and honey together. Brush the hot mosbolletjies with honey butter. Rest in the tin for about 10 minutes before turning out onto a wire rack to cool.

 
BULK RECIPE:

Prep time: 1.5 hour
Proof time: 13 hours
Cook time: 30 – 45 minutes
Yield: 72 Mosbolletjies

INGREDIENTS:

For the Vin Cotto Syrup:

  • 6 cups sweet red wine
  • 1 star anise
  • 2 juniper berries
  • 1 cinnamon stick
  • 1 clove
  • 10 peppercorns
  • 2 cups granulated sugar

For the Mosbolletjies:

  • 1.5kg Millstone Cake Wheat Flour
  • 1.8kg Millstone White Bread Flour
  • 6 teaspoons fine salt
  • 6 tablespoons aniseed
  • 300g castor sugar
  • 66g instant dried yeast
  • 1.5 cups water, tepid
  • 540ml white grape juice
  • 3 cups full cream milk, warm
  • ¾ cup vin cotto syrup
  • 12 Extra Large eggs
  • 600g butter, room temperature
  • 6 tablespoons butter
  • ¾ cup honey

METHOD:

For the Vin Cotto Syrup:

  1. 1Place all ingredients in a pot and reduce until a syrup-like texture. Run through a strainer and let cool.

For the Mosbolletjies:

  1. Place the cake flour, bread flour, salt, aniseed and sugar in the bowl of an electric mixer fitted with the dough hook attachment. Mix briefly to combine.
  2. In a small jug, combine then whisk together the water, grape juice and milk. Add the yeast and whisk to combine. Set aside for 10 minutes.
  3. Add the vin cotto to the milk mixture and whisk to incorporate, then pour the liquid into the flour mixture.
  4. Add the eggs and mix on low speed until all wet and dry ingredients are well combined. Knead for 5 minutes until smooth and elastic.
  5. Slowly add the butter, 1 tablespoon at a time, mixing well between each addition.
  6. Once the butter is incorporated, knead for 3-4 minutes. Transfer the dough to a large oiled container or split into 6 containers. Cover and place in the fridge to proof overnight.
  7. The next day, remove the dough from the fridge and allow it to come to room temperature before proceeding (this may take 30-45 minutes).
  8. Preheat the oven to 180°C. Butter and line six 25 x 20cm baking tin or large loaf tin with parchment paper.
  9. Turn the dough onto a floured board and divide into 72 evenly-sized pieces. Each piece should weigh approximately 90g. Roll each portion into a smooth ball and arrange 12 balls per baking tin, spacing them slightly apart.
  10. Cover and set aside to proof until doubled in size (about 45 – 60 minutes).
  11. Bake at 180°C for 35-40 minutes.
  12. Melt the butter and honey together. Brush the hot mosbolletjies with honey butter. Rest in the tin for about 10 minutes before turning out onto a wire rack to cool.

Recipe sourced from https://www.bibbyskitchenat36.com/buttery-brioche-mosbolletjies/ and https://food52.com/recipes/20417-vino-cotto-cooked-wine.