Mosbolletjies anyone? Mosbolletjies is an Afrikaans bun or bread that is sweet in taste and was originally made in the wine regions of the Western Cape of South Africa. It originated from the French Huguenots who made it using the leftover wine must as a leavening agent, adding additional spices like aniseed for its distinctive flavour.
This recipe is a remake of the original South African Mosbolletjie recipe. It can be eaten fresh or dried as a rusk, dipped into coffee or tea. We have such fond childhood memories, eating our aunt Elma’s Mosbolletjies whenever we went past her home in Swellendam on our way to Still Bay for the summer holidays.
- 1 cup cooked sweet potato
- 1 cup coconut oil
- 1 cup warm water
- 1 teaspoon vanilla essence / powder
- 2 eggs
- 2 tablespoons honey
- 1 tablespoon apple-cider vinegar
- 2 cups tapioca flour
- 1 cup coconut flour
- 1 teaspoon Himalayan salt
- 2 tablespoons aniseeds
- ½ teaspoon baking soda / bicarbonate of soda
- Mix the wet ingredients (cooked sweet potato, coconut oil, warm water, vanilla, eggs, honey and apple-cider vinegar) together in a food processor. Process until mixed well. It should be a dough-like consistency, with no sweet potato pieces visible.
- Mix the dry ingredients together in a mixing bowl, then add the wet ingredients to the dry ingredients. Mix until well combined, but do not over-mix.
- Put some olive or coconut oil on your hands and roll the dough into small balls. Two spoons can also be used – scoop some dough onto one spoon and scrape the dough off with the other into a glass baking dish.
- Bake for 40 minutes until golden on top.