Mosbolletjies: 1. Mix the cake flour, white bread flour, sugar, yeast, salt, bicarbonate of soda and aniseed (optional) together until well combined in a large mixing bowl.
2. Beat the buttermilk and butter together and add to the flour mixture. Mix until a soft dough is formed.
3. Cover with lightly oiled cling film. Cover with a clean dish cloth and leave in a warm place to rise until double in size. This will take about 1 – 1 ½ hours.
4. Shape into 16 golf ball-sized balls and place in two greased 12 x 23 cm bread pans (8 balls per pan).
5. Cover loosely with lightly oiled cling film and a clean dish cloth and leave to rise until double in size.
6. Preheat the oven to 180°C. Bake for 20 – 25 minutes until golden brown and a skewer inserted comes out clean.
Glaze: 1. Mix the sugar and water together until the sugar has dissolved.
2. Brush over the mosbolletjies as soon as they come out of the oven.
3. Leave to cool slightly before turning out of the pans.
To serve: 1. Serve warm with butter, syrup and cheese.
2. Alternatively, break into rusks and dry out in the oven at 100°C until completely dry (6 - 8 hours).
