All of you who are from where I’m from will know exactly what mabhanzi are and will need no introduction. This is my take on them. I have finally found my ideal recipe. Believe me I have experimented a lot until I have decided to settle on this mabhanzi recipe. These ones are soft and fluffy on the inside and golden brown on top.
NOTE : Oven temperature should be 150 Celsius
I have made some mabhanzi using a few mabhanzi recipes before yet fail when I tried to recreate them. For some reason I just could not recreate my previous mabhanzi recipe so I had to ditch them. The following mabhanzi recipe never lets me down and it is the only mabhanzi recipe I go to over and over again.
This mabhanzi recipe makes 12 big ones or 24 smaller ones. You can also halve the recipe and bake 6 large ones or 12 small ones.
- 120ml (1/2 cup) water
- 2 packets yeast (14 grams)
- 550 grams (4 and 1/4) cups plain flour
- 300 grams (2 cups and 1/3 cup) bread flour
- 2 teaspoons salt
- 110 grams (1/2 cup)sugar
- 2 large eggs
- 350 ml (1 and 1/2 cups) milk
- 113 grams butter (melted)
- 3 tablespoons sugar
- 3 tablespoons water
Mabhanzi : Method
- Pour the water into a large bowl and sprinkle the yeast over it, stir and leave the mixture for about 5 minutes.
- After the five minutes add the milk, eggs, sugar, melted butter and salt into the yeast mixture. Whisk together
- Add the flour into the large bowl a cup at a time and mix until all the flour is used up and it begins to form a dough.
- Using your hands, knead it in the bowl and then tip it onto a floured work surface and knead until smooth, can take about 10 minutes. Put some vegetable oil or flour on your work surface to prevent the buns from sticking.
- Oil the inside of a large bowl and place the dough in it. Cover bowl with cling-film and let it stand in a warm place until the dough has doubled in size (about 2 hours). The rising time will vary depending on how warm the place is.
- Butter and flour a baking tray which is about 33cm (13 inches) by 22 cm (9 inches)
- Once your dough has risen knock the air out of it and tip it onto a floured surface. Weigh the dough and divide by 24
- Shape each ball into a bun (mabhanzi) shape and place them on the baking tray.
- Let them rise again until double in size about 1 hour
- Preheat the oven to 150C (ignore video temperature) about 5 minutes before the rising time ends.
- Bake in the oven for 30 minutes (the times may vary because ovens differ but be on the look out for a golden dark brown top.)
- Prepare the glaze 2 minutes before the buns are ready by mixing the 3 tablespoons of caster sugar and 3 tablespoons of water in a small saucepan and bringing it to the boil. Remove from the cooker as soon as it starts to boil.
- Brush the buns with the glaze mixture sugar whilst they are still hot.
- Loosen the buns with a knife or spatula, around the edges of the baking tray
- Using another cooling rack, turn the mabhanzi out of the tray so that they cool without having a wet bottom.
- They can be served warm or at room temperature
- I hope you find my mabhanzi recipe simple to follow like I do.