Mosbolletjies

Mosbolletjies
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 traditional Afrikaner or Cape Dutch sweet-bun or bread traditionally made in the wine producing areas of the Western Cape province of South Africa.^[1]^[2] 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.

YouTube Encyclopedic

1/1
Views:
551

Transcription

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.^[1]

Composition

Traditionally grape must left over from the production of wine was used to as a leavening 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]

References

^ ^a ^b ^c ^d Baker, Donald. "Mosbolletjies in South African Cuisine". www.ejozi.co.za. Retrieved 2018-01-20.
^ Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. p. 759. ISBN 978-0199677337. Retrieved 2018-01-20.
^ Hennie, Fisher; T., Viljoen, Annemarie (2014-09-15). "Proudly South African cuisine". p. 36. hdl:2263/42022. Retrieved 2018-01-20.{{cite web}}: CS1 maint: multiple names: authors list (link)

v t e South African cuisine
Savoury dishes	Bobotie Boerewors Bokkoms Bunny chow Chicken feet Dikgobe Frikkadel Gatsby Isidudu Morogo Samp Skilpadjies Sosatie Umngqusho Waterblommetjiebredie Mealie bread Mieliepap (Mielie-meal porridge) Potbrood Potjiekos Spatlo Soetpatats Tomato bredie Vetkoek
Snacks, condiments and commodities	Biltong Chakalaka Chutney Droëwors Konfyt Monkey gland sauce Peppadew Rusks (Ouma Rusks)
Pastries and desserts	Koeksisters Koe'sister Malva pudding Melktert Mosbolletjies Tameletjie Hertzoggie Smuts cookies
Drinks	Amarula Amasi Boeber Mageu Rooibos tea Springbokkie Umqombothi Wine Constantia

v t e Bread
Types	Brown bread Bun Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Breadmaking Baker percentage Bread and salt Bread in Europe History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
Category

This page was last edited on 9 May 2022, at 07:15

From Wikipedia, the free encyclopedia

YouTube Encyclopedic

Transcription

History

Composition

See also

References