Method

For the mosbolletjies:

• Add all the dry ingredients to the bowl of a stand mixer. 
• Heat the butter, grape juice, water and milk in a saucepan until the butter has melted. Set it aside and allow to cool slightly.
• With the mixer set on a low speed, slowly add the wet ingredients to the dry ingredients to form a dough.
• Knead the dough for 10 minutes or until a smooth dough has formed.
• Cover with a wet towel and let it proof at room temperature until the dough has doubled in size. 
• Heat the oven to 180 degrees Celsius and spray two loaf tins with with cooking spray.
• Divide the dough into 20 even-sized pieces and form them into balls. 
• Place 10 pieces in each loaf tin and allow to proof again until doubled in size. 
• Bake the mosbolletjies for 45 minutes.

For the roasted banana butter:

• Place the bananas, with their skins on, in a preheated oven at 180 degrees Celcius for 20 to 30 minutes, or until the bananas become black and emit a scent of caramel.
• Let them cool completely.
• Spoon the insides into a bowl.
• Beat the butter in a stand mixer with the beater attachment and add the roasted banana.
• Beat at the highest speed to obtain a light and fluffy texture.
• Taste and add salt, to taste.

Recipe by Jan Hendrik van der Westhuizen. Catch JAN, the chefs brand new tv show on VIA (DStv 147).