Mosbolletjie recipe for harvest time

Anina's Recipes
5 loaves servings Preparation: 30 mins, Cooking: 1 hr By Food24
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Ingredients (16)

YEAST:
4 cup flour — cake
6 cup fermenting must
RAISIN YEAST:
6 cup water — boiled
500 g raisins — paste
1 tsp instant dried yeast
1 Tbs sugar
4 cup flour — cake
Dough:
5 kg flour — cake, sifted
1 Tbs salt
1.5 kg sugar
2 Tbs aniseed
fresh yeast — or raisin yeast
flour
500 g butter — or lard, melted
3 cup water — tepid
2 eggs
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Method:

Yeast:
Sift the cake flour into the liquid and stir until it is free of lumps and forms as smooth paste.

If must is unavailable, make raisin yeast as per below recipe.

Raisin yeast:
Pour the boiling water over the pounded raisins and set aside until lukewarm. Add the yeast and sugar. Stir to dissolve, pour into a glass jar and cover. Let it rest overnight in a warm place.

After 1-2 days (depending on the room temperature), when all the raisins have floated to the surface, strain the mixture through a sieve.

Sift the cake flour into the strained liquid and stir until it is free of lumps and form a smooth paste.

Dough:
Sift the 5 kg cake flour, salt, sugar and aniseed together. Make a well in the centre and carefully pour the yeast or raisin yeast; do not sir. Sprinkle the top with a little flour and leave to rise for 1 hour in a warm place.

Mix together the melted butter or lard and the milk. Whisk in the eggs. Add this to the flour mixture and knead well to a firm dough.

Form the dough into the buns and pack closely together in greased bread pans. Let it rise until doubled in height, brush a little milk over the top and then bake for about 1 hour in a preheated oven at 200 °C (400 °F).

When done, leave to cool slightly in the pans before turning out. Break apart, arrange the pieces on baking trays and dry in a slow oven at 70 – 80 °C (160 – 180 °F) overnight. Or serve fresh (as mosbolletjies) with butter and must jam.

Recipe reprinted with permission of La Motte.

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