MOSBOLLETJIES
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Mosbolletjies are buns originating from the Cape winelands,
where they were made from dough leavened with must or mos - the juice of the grape in the first stages of fermentation - instead of yeast.
If fresh grapes were not available, raisins were used instead.
Ingredients
500ml raisins with seeds (300g)
about 600ml lukewarm water
2,5kg cake flour
800ml warm milk
375g butter
15ml salt
400ml sugar (320g)
30ml whole aniseed
Directions
Chop raisins in a food processor.
Add lukewarm water and leave, covered to ferment for four days.
When the raisins have risen to the surface, the yeast, or must, is ready.
Strain yeast through a muslin cloth
and reserve the liquid to make yeast mixture rise.
Discard raisins.
Prepare yeast sponge mixture by adding 250ml
of the flour to the liquid and mixing to a thin batter.
Beat slightly, cover, and leave in a warm place until double in size.
Add warm milk to butter and allow to stand.
Sift the remaining flour and salt together.
Add sugar, butter mixture, yeast mixture and aniseed, mixing well.
Add more milk if necessary.
Brush surface of dough with melted butter, cover, and leave to rise in a warm place overnight.
Knock down, cover, and again leave to rise in a warm place
until dough has doubled in size.
Shape dough into balls and pack tightly in greased deep loaf tins.
Brush with melted butter.
Leave in a warm place to rise until double in size.
Bake in a preheated oven at 180C (350F) for about 1 hour, until golden brown.
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