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GSABO - S2- Ep2 - Recipes

South African Mosbolletjie and Chelsea Bun Crown

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Mosbolletjie:

  • 500g cake flour
  • 10g instant dried yeast
  • 10g baking aniseed
  • 1 mandarin, zest
  • 75g brown sugar
  • 5ml salt
  • 125ml white grape juice
  • 50g butter, melted
  • 250ml milk, lukewarm
  • 30ml apricot jam
  • 15ml water, hot

Chelsea bun:

  • 500g bread flour
  • 5ml salt
  • 10g instant dried yeast
  • 75g castor sugar
  • 100 ml milk
  • 150ml water, warm
  • 85g butter, softened
  • 100g chocolate chips
  • 100g golden sultanas
  • 10ml mixed spice

Pastry cream:

  • 1 cup milk, full cream
  • 1 tsp vanilla extract
  • 3 egg yolks, large
  • 3 tbsp sugar
  • 2 tbsp corn flour
  • 2 tbsp butter

Icing glaze:

  • 2 cups icing sugar, sifted
  • 4 tbsp buttermilk
  • 1/2 tsp vanilla extract

Preparation method

Mosbolletjie:

  • Preheat oven to 180 C
  • Sift the flour and salt together in a medium bowl, add yeast, aniseed, zest and sugar
  • Stir in the grape juice and melted butter, then mix in milk to form a soft dough
  • Knead the dough until smooth and elastic
  • Cover the dough
  • Knock dough back to the original size and divide into 8 equal balls
  • Into the 10/18cm brioche mould, place one ball in the centre and six balls around it
  • Place the last ball on top of the middle one
  • Cover tin with a piece of oiled cling film, then leave to rise until doubled in size
  • Bake for 20-25 minutes, or until the mosbolletjies are golden brown
  • Combine water and apricot jam and brush the mosbolletjies

Chelsea bun:

  • Preheat oven to 220 C
  • In a small bowl, place yeast with 5ml sugar, then add milk and very warm water and allow to foam
  • Sift flour and salt in medium bowl and stir in the remaining sugar
  • Rub butter into flour mix
  • Make a well in the centre, add the yeast mixture and mix with a wooden spoon
  • Knead the dough until smooth
  • Cover with cling film and leave to rise in warm place until double for an hour
  • Roll out the dough to a large rectangle, approx. 30x45cm
  • Spread pastry cream onto the rolled out dough, leaving a 2cm border open
  • Sprinkle mixed spice, chocolate chips and sultanas evenly over the pastry cream
  • Roll the dough lengthways tightly
  • Cut the dough into 12 even pieces and place in a greased 25cm spring form pan
  • Bake for 15-20 minutes in preheated oven

Pastry cream:

  • Heat the milk and vanilla until just a simmer
  • In a small bowl, whisk the egg yolks, sugar and corn flour
  • Gradually whisk the hot milk into the egg mixture and return it all to the pot
  • Whisk constantly over medium heat, until thickened
  • Whisk custard through a strainer and stir in butter
  • Cover with cling wrap over the surface of the custard and cool to room temperature

Icing glaze:

  • Combine icing sugar, buttermilk and vanilla until smooth and glossy

Assembly:

  • Place mosbolletjie in the centre of the Chelsea bun, to create your crown
  • Glaze each mosbolletjie and sprinkle with edible glitter (colours in order: red, white, green, yellow, black and blue)