Mosbolletjies
{{short description|South African sweet bread}}
{{Use South African English|date=September 2017}}
{{Infobox food
| name = Mosbolletjies
| image = Mosbolletjies with green fig preserve.JPG
| caption = Mosbolletjies are sweetened, leavened yeast buns flavoured with caraway and/or aniseed
| alternate_name =
| country = South Africa
| region = Cape Winelands
| creator = N/A
| course = Dessert
| served =
| year = late 1600s–1700s
| main_ingredient = Flour, salt, butter, sugar, yeast, grape juice, milk, aniseed
| variations = Multiple
| calories =
| other =
}}
Mosbolletjies is a traditional Afrikaner or Cape Dutch sweet-bun or bread traditionally made in the wine producing areas of the Western Cape province of South Africa.{{Cite web |url=http://www.ejozi.co.za/south-african-cuisine/mosbolletjies.html |title=Mosbolletjies in South African Cuisine |last=Baker |first=Donald |website=www.ejozi.co.za |language=en |access-date=2018-01-20}}{{Cite book |url=https://books.google.com/books?id=RL6LAwAAQBAJ&q=mosbolletjies%2520recipe%2520history&pg=PA759 |title=The Oxford Companion to Food |last=Davidson |first=Alan | isbn=978-0199677337 |date=2014 |publisher=Oxford University Press |page=759 |language=en |access-date=2018-01-20}} The name is Afrikaans in origin and is a combination of mos (Afrikaans for partially fermented grape juice) and bolletjies (Afrikaans for "balls" or "buns"). Mosbolletjies can be dried to make rusks. The buns are typically served with tea or coffee.
History
The bun originated from French Huguenots refugees who settled the town of Franschhoek in 1688 and introduced viticulture to the region. Mosbolletjies were typically made during the wine making season when its key ingredient was readily available.
Composition
Traditionally grape must left over from the production of wine was used to as a leavening agent and added to dough.{{Cite web |url=https://repository.up.ac.za/handle/2263/42022 |title=Proudly South African cuisine |last1=Hennie |first1=Fisher |last2=T. |first2=Viljoen, Annemarie |date=2014-09-15 |page=36 |hdl=2263/42022 |language=en |access-date=2018-01-20}} 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.
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.
See also
References
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{{South African cuisine|state=expanded}}
{{Bread|expand}}