 Mosbolletjies is sweetened, leavened yeast bun flavoured with caraway and or anise seed | |
| Course | Dessert |
|---|---|
| Place of origin | South Africa |
| Region or state | Cape Winelands |
| Created by | N/A |
| Invented | late 1600s–1700s |
| Main ingredients | Flour,salt,butter,sugar,yeast,grape juice,milk,aniseed |
| Variations | Multiple |
Mosbolletjies is a traditionalAfrikaner orCape Dutch sweet-bun or bread traditionally made in the wine producing areas of theWestern Cape province of South Africa.[1][2] The name isAfrikaans in origin and is a combination ofmos (Afrikaans for partially fermented grape juice) andbolletjies (Afrikaans for "balls" or "buns"). Mosbolletjies can be dried to makerusks. The buns are typically served with tea or coffee.
The bun originated fromFrench Huguenots refugees who settled the town ofFranschhoek in 1688 and introducedviticulture to the region. Mosbolletjies were typically made during the wine making season when its key ingredient was readily available.[1]
Traditionallygrape must left over from the production of wine was used to as aleavening agent and added to dough.[3] Spices such as aniseed are added and the mixed dough is then baked. In modern times grape juice and yeast are typically used instead of grape must.[1]
The dough of the buns are rolled into balls and packed tightly into a baking tray giving it a consistent series of bumps that once baked make individual pieces easy to pull off. It is synonymous to and American dish called Monkey Bread.[1]
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