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Mosbolletjies

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Anonymous (not verified)
Ingredients
  Compressed yeast 1⁄2 (1/2 Packet)
  Sugar 1 Tablespoon
  Halved raisins 1⁄2 Cup (8 tbs)
  Water   (as required)
  Sifted boermeal 2 1⁄2 Pound
  Butter 1⁄2 Pound
  Lukewarm water 1⁄2 Pint
  Salt 2 Teaspoon
Directions

Use a screw-top jar holding 2 lbs.
and three- quarters fill it with warm water.
Dissolve the yeast and combine with raisins and sugar and water in the jar.
Cover tightly with screw-top lid and stand overnight.
21/2-lbs.
sifted boermeal 1/2-lb.
butter 1/2-pint lukewarm water 2 tspns.
salt Mix sugar, flour and salt.
Rub the butter into the flour, then strain the yeast into a well in the flour.
Knead the dough, which should not be too stiff.
Add more water if needed.
Cover and place in a warm spot overnight.
Next morning, knead the dough again and form it into round balls.
When these rise again, bake at 350° F for 15 minutes.

Recipe Summary

Cuisine: 
South African
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian

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