The mosbolletjie is unique to South Africa and it was first
introduced by the Protestants Huguenots from France. Mos is the word for
grape juice which is in its first stage of fermentation. A bolletjie is a
small bun. Mos contains natural yeasts and makes a good raising agent.
Where no fresh grapes were available, settler used raisins soaked in warm
water. the buns are sof and sweet with a light texture that is slightly
more substantial than that of buns made with yeast. baking them close
together ensures that they stay soft all through.
* Exported from MasterCook *
Mosbolletjies
Recipe By : The Complete Bread Book-Gail Duff
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mos starter
1 oz raisins
16 fluid ounces warm water
Buns
1 pound strong plain flour
5 fluid ounces mos
5 fluid ounces warm milk
2 ounces butter -- softened
4 ounces sugar
1/2 teaspoon anise seeds
1 egg, beaten with 2 tbsp milk
Typed by jazzbel@batelnet.bs
To make the mos, place the raisins in a jar and pour in the water. Cover
the jar and leave it in a warm place for 3 to 4 days to ferment. When it
is ready, the raisins will have floated to the top.
Place 6 oz of the flour in a mixing bowl. make a well in the centre and
mix in the mos. Cover the bowl tightly and leave for 8 hours so the
mixture forms a sponge. Mix in the milk and the remaining flour and the
butter, in small pieces. Knead everything together to make a dough. Turn
it on to a floured work surface and knead it until it is smooth. Return it
to the bowl, cover it and leave it in a warm place to rise for a further 8
hours.
Preheat the oven t0 400F. Knead the dough again and knead in all but 1
tablespoon of the sugar and the anise seed. Divide the dough into sixteen
even-sized pieces and form them into long roll shapes. Place the rolls
next to each other on a floured baking sheet, setting them on their
shortest ends(they will sink to form a tray of joined round buns) to prove.
Brush them with the egg and milk and sprinkle them with the remaining
sugar.
Bake the rolls for 20 minutes or until they are golden brown. Slide them
to a wire rack, and leave them, still stuck together, to cool. Separate
the buns only as you want to eat them.
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Later,
Jazzbel
>>>>>
"A gourmet who thinks of calories is like a tart who looks at her watch".
--James Beard.