Mosbolletjie Muffins

mosbolletjie muffins pinit
Calories: 658.33 kcal




  1. Melt the butter in the microwave and add the milk, grape juice, and sugar. Heat the mixture to lukewarm in the microwave and stir to dissolve all the sugar.

  2. In a clean bowl, add the flour followed by the yeast, salt, and aniseed. Use a wooden spoon to mix the dry ingredients together.

  3. Make a hole in the center and add the liquid.

  4. Mix until well combined, then tip the dough out onto a lightly floured workspace and knead for 5 – 8 minutes until elastic.

  5. Place the dough into a lightly oiled bowl. Cover with plastic wrap and allow to proof until doubled in size, about 1 – 2 hours in a warm place.

  6. Prepare a 12 hole muffin pan with 10 pieces of muffin shapes/forms.

  7. Take the dough out of the bowl. Shape the dough into a square and the cut 3 strips. Divide each strip into 10 equal parts. You will have 30 finger length dough pieces. (See picture 1 in notes)

  8. Form each piece of dough into a little ball and place 3 balls tightly into each muffin cup. (See picture 2 in notes)

  9. When all the muffin cups are filled, cover with plastic and allow to proof for another 45 – 60 minutes, until doubled in size. Make sure they are doubled in size, this will produce extra soft buns! (See picture 3 in notes)

  10. Preheat oven to 180°C and bake for 20 – 25 minutes or until light brown.

  11. Remove from the muffin pan and brush the tops with melted apricot jam

Nutrition Facts

Serving Size 10

Amount Per Serving
Calories 658.33
% Daily Value *
Total Fat 12.84g20%
Saturated Fat 7.33g37%
Trans Fat 0.41g
Sodium 545.32mg23%
Total Carbohydrate 121.77g41%
Dietary Fiber 3g12%
Sugars 22.92g
Protein 12.78g26%

Vitamin A 11.5%
Vitamin C 11.96%
Calcium 7.55%
Iron 53.89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Picture 1
mosbolletjie muffins
Picture 2
mosbolletjie muffins
Picture 3
mosbolletjie muffins

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Lukas Coetzee

Lukas graduated from the Francois Ferreira Academy with distinctions in all his subjects and received a special "Top student in 14 years" award. He is currently Chef de Cuisine at Belle Vue Weddings and Functions. He is also a part-time lecturer at the Francois Ferreira Academy and teaches patisserie and cake decorating.