Muffins with Sauterne Wine and Anise Seed or ‘Mini Bunny Chows’

Muffins with Sauterne Wine and Anise Seed

Or ‘Mini Bunny Chows’

*South African Mosbolletjies inspired

Yield: 6 mini bunny chows

*These are meant to be hollowed out like the South African traditional bunny chows, which are overwhelmingly large white bread loafs that are filled with butter chicken curry or a fish curry like hake and/or crayfish curry. It is also usually served alongside yoghurt, sambal, and/or chutney. These are little mini versions, with richer in taste and nutrient dense. Think of these like a tapas version!

*You will need small ‘pudding tins’ for these to shape them into the ‘mini bunny chow’ shape.

Ingredients:

7 cups/ 1 kg plain flour

2 tsp/7g dried active yeast

¼ cup/25g anise seed

½ cup/93g fine cane sugar + 2 tbsp for glaze

2 tsp salt

1 cup/217ml sauternes (sweet) wine

1 ½ cup/332ml whole milk

175g/ 1 stick of butter

2 eggs

Method:

Test yeast with 2 tsp of lukewarm water plus 1 tsp sugar. Whisk well and leave to froth. If bubbly in ten minutes, whisk again and ready for use.

Heat the sauternes to burn off the alcohol and then add in the butter and milk until all combined and dissolved, let it cool slightly.

Put the dry ingredients into a large bowl. Add the two eggs. Then slowly add in the wet ingredients, mixing in a little at a time or it will become too sticky. Add the yeast. Turn out the dough onto a lightly floured surface. Knead for at least ten minutes or until soft and elastic. Alternatively, can use a stand mixer.

Once it is kneaded, shape into a round smooth ball and place into a well-floured bowl and cover. Leave in a warm environment to proof for two hours. It should almost double in size.

After this is done, take the ball onto a large, floured surface and knead into about 140g balls. It should make 12 to 13 balls. Line the balls into the individual pudding tins, two balls will fit into one tin. Cover and proof again for 6 hours or overnight. Should be a little more than double in size.

Preheat the oven to 175C. bake on a baking sheet for 30 to 35 minutes. Cool on baking racks.

To make a shiny top, add 2 tbsp of sugar to two tbsp water and heat to dissolve. Paint onto the tops while they are cooling. When ready for the curry, simply slice off the top, scoop out the inside filling, and add the curry.

These can be frozen in advance in foil and heated from frozen to serve.