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Mosbolletjies recipe





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    • Yeast
    • 600 g raisins with seeds
    • 800 ml boiled water, lukewarm
    • 2 litre jar
    • Dough
    • 250 g Mooi River Butter
    • 600 g (750 ml) sugar
    • 875 ml Clover Fresh Full Cream Milk, lukewarm
    • 150 ml lukewarm water


    Prepare at least 4 days in advance.

    Chop raisins coarsely and put in a jar with lukewarm water.

    Screw the lid on and leave in a warm place.

    When the raisins are floating on top, the yeast is ready.

    Pour through a cloth and mix 150 g of cake flour with the yeast to form a thin batter.

    Whisk slightly, cover and allow to rest in a warm place until mixture has doubled in volume.


    Melt butter, add sugar and stir until dissolved.

    Add milk and water.

    Allow to cool slightly and whisk eggs into the mixture.

    Add 1 kg flour and mix well.

    Add either of the yeast mixtures and mix.

    Allow to rest in warm place for about 2 hours to rise.

    Mix rest of flour, salt and aniseed in a large dish and add the risen mixture.

    Knead very well for at least an hour.

    Cover and allow to rest in a warm place until doubled in volume.

    Knock down and form buns.

    Place in greased rusk pans.

    Cover and allow to rest until double in size.

    Bake for about 45 - 50 minutes in a preheated oven at

    200°C until cooked.

    Turn out onto a wire rack and break with forks.

    Dry overnight in a cool oven.