2 lb. of Raisins. 16 lb. Flour. 3½ lb. Sugar. 8 Eggs.
1½ lb. Butter.
1 lb. Fat.
2 tablespoonfuls Aniseed 2 Nutmegs grated.
I tablespoonful Cinnamon very finely pounded.
"Moss Bolletje" - so called from "Moss," juice of the grape in its first stages of fermentation, and "Bolletje," a bun. During the wine-making season the freshly fermented grape-juice is commonly used instead of yeast by the country people at Stellenbosch, French Hoek, etc., and very nice buns, etc., are made of it. When grapes are not to be had we take raisins, as in following recipe, and put them in a jar which is previously seasoned by having had fermented raisins or grapes in it. This jar is not washed with water, but generally dried in the sun and kept closely covered from dust, and only used for making the "moss" in, as one is so much surer of its fermenting in a given time if made in a seasoned jar or calabash.
Cut the raisins or mince them, put them into a jar or calabash, with twelve cups of lukewarm water, on the stove or warmest part of your kitchen for twenty-four hours, till they ferment. Have ready the flour, in which, after being well mixed with the sugar, spices, etc., make a hole; into this strain the fermented juice of the raisins. Sprinkle some flour over the top, and set to rise for some hours in a warm place. Then melt the butter and fat, warm the milk, whisk the eight eggs, yolks and whites separately. Mix the whole well together into a stiff dough, knead with the hand for quite three-quarters of an hour, let it stand over-night to rise. In the morning roll into buns, set in buttered pans in a warm place, let them rise for half an hour. Brush with the yolk of an egg, and some milk and sugar. Bake for half an hour in an oven heated as for bread. To dry, cut into two or three when cold, and put into a cool oven over-night. Very good.