MOSBOLLETJIES

Ingredients

Raisin Yeast:
500g large raisins (with pips)
1.5 litres water
5ml instant dry yeast
30ml white sugar
500g bread flour

Buns:
500g butter
125ml boiled milk
4.5kg cake flour
750g white sugar
5ml salt
30ml aniseed
30ml sugar dissolved in 250 ml water

Method

Raisin yeast:

• Crush the raisins and add to the water in a saucepan.
• Boil for 15 minutes and cool until lukewarm.
• Add the yeast and sugar and stir to dissolve.
• Pour into a glass, cover and leave in a warm place for 24 hours or until the raisins rise to the surface.
• Strain, then mix in the bread flour until smooth.
• Leave in a warm place for 4 hours or until foamy and well fermented.

Buns:

• Melt the butter over a low heat and add the boiled milk.
• Mix into the yeast mixture.
• Add the cake flour, sugar and salt and enough warm water to make a stiff dough.
• Stir in the aniseed.
• Knead the dough until bubbles form on the surface (about 20 minutes).
• Cover the dough and leave to rise in a warm place overnight, or until doubled in volume. Shape into buns and pack them closely together in greased loaf pans.
• Allow the buns to rise until doubled in volume then brush them with the sugar and water mixture.
• Bake at 200ºC for approximately 1 hour.
• Leave the buns in the pans for about 5 minutes then turn them out and leave to cool.
• Serve with butter.