Mosbolletjie Bread and Rusks: South African goodness at its best. Image: Robyn Brittow.

Mosbolletjie bread and rusks – South African authenticity

Enjoy this South African classic by following this fool-proof recipe to bake this delicious golden bread.


Mosbolletjie Bread and Rusks: South African goodness at its best. Image: Robyn Brittow.

Enjoy our South African heritage with this authentic Mosbolletjie Bread recipe. This is the recipe that grandma used to bake in her farm kitchen with everyone hanging around for a bite.

Preparing the dough is a bit of a labour of love but it is all worth the effort. One taste of this Mosbolletjie Bread and you will be willing to go through the process all over again.

Baking this Mosbolletjie Bread will fill your house with the delicious whiffs of South African authenticity. When the baked bread comes out of the oven, glaze it and serve warm with salted butter and cheese. The best moment to share this bread is when it is still warm from the oven.

Mosbolletjie Bread is made with wine must, which is the freshly pressed juice of grapes being used to make wine. You can also use store-bought grape juice. Remember to flavour it with aniseed and your loaf of bread will boast with the signature liquorice-like flavour.

In the mood for Mosbolletjie rusks? Break the bread into pieces and place in the oven on low heat to dry out. This should take about 4 hours and is delicious when dipped in a cup of tea or coffee.

Mosbolletjie bread and rusks recipe

4 from 2 votes
Recipe by Robyn Brittow Course: SnacksCuisine: South AfricanDifficulty: Medium


Prep time


Cooking time


Total time






  • Dough
  • 100 ml 100 wine must or grape juice

  • 100 ml 100 milk

  • 4 cups 4 white bread flour

  • 10 g 10 dry active yeast

  • 5 ml 5 sugar

  • 10 ml 10 tepid water

  • 1 teaspoon 1 salt

  • 1 teaspoon 1 aniseeds

  • 80 ml 80 sugar

  • 50 g 50 butter

  • Glaze
  • 20 g 20 butter

  • 45 ml 45 milk

  • 30 ml 30 sugar


  • Preheat your oven to 180°C.
  • Mix the yeast, 5 ml of sugar and water to form a sponge and allow yeast to activate.
  • In a saucepan, melt the butter and milk just before boiling point, add the grape juice and remove from heat and allow to cool until it is at a tepid temperature ( around 36°C).
  • Sift the flour and salt, add  80 ml of sugar.
  • Add the yeast, melted butter mixture to the flour until it forms a soft dough and knead for about 10 minutes until it is soft and all the gluten has been developed.
  • Once the dough is smooth and soft, allow to rise in a warm area until double in size.
  • While the dough is rising, grease a standard size bread tin.
  • Once the dough has doubled in size, divide the dough in 21 equal parts, this will make 7 rows of 3 in the tin.
  • Roll and shape each piece of dough into rectangles and place 3 by 3 next to each other in the tin. Do not worry if the dough expands and flattens as you put it in.
  • Once you have prepared the tin with the dough, allow the dough to rise until double in size once again, in a warm place.
  • Once the bread has had its second proof, place in the oven to bake for 40 minutes. It will be a beautiful golden brown.
  • During this time make the glaze by adding all ingredients to a saucepan until melted.
  • Brush the bread with the glaze as soon it comes out of the oven and serve with salted butter.


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