Mosbolletjies Recipe
Ingredients
| Yeast packet | 1⁄2 | |
| Sugar | 1 Tablespoon | |
| Raisins | 1⁄2 Cup (8 tbs), halved | |
| Water | (as required) |
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.
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.
Chef
