mosbolitje, mosbolletjeShow more Also mosbolitje, mosbolletje, mossbolletje, mossbolletjie, mostbolletje, mostbolletjie.
Afrikaans, South African Dutch, DutchShow more Afrikaans, earlier South African Dutch mosbolletje, from Dutch most (see mosnoun) + bolletje little ball.
A sweetish bun, made with a yeast of partially fermented grape- or raisin-juice, often flavoured with aniseed, and eaten fresh or as a rusk; mos-biscuit, see mosnoun sense 2. Occasionally also mosbol (plural mosbolle/-bɔlə/).
1890A.G. HewittCape Cookery 51Moss Bolletjes...When it has risen work in the rest of the flour, sugar, fat and anise seeds; knead it well and bake either in loaves or bolletjes.
1891H.J. DuckittHilda’s ‘Where Is It?’ 143‘Moss Bolletjes.’ (An old Dutch recipe..) ‘Moss Bolletje’ — so called from ‘Moss,’ juice of the grape in its first stages of fermentation, and ‘Bolletje,’ a bun.
1902H.J. Duckitt inM. KuttelQuadrilles & Konfyt (1954) 13We made ‘Moss Bolletjies’, a delicious bun which every housekeeper prides herself on making a good supply of, as the rusks..are so much appreciated.
1910D. FairbridgeThat Which Hath Been (1913) (Glossary) 318Mostbolletjes, Small square buns in which the must from grapes is used as leaven.
1928N. StevensonAfr. Harvest 130The tempting smell of the onions, and some mosbolitjes which Aunt Aletta had freshly baked.
1945N. DevittPeople & Places 15Favourite old Cape Dutch confections were tameletjes..and most bolletjes, the latter a sort of flavoured bun. The word ‘most’ means the juice of the grape in its first fermentation — bolletje is a bun.
1968M. MullerGreen Peaches Ripen 21All day long she rang the bell, demanding cookies, watermelon konfyt, mosbolletjies.
1976Sunday Times 10 Oct. (Mag. Sect.) 4We’re in the co-op shop in Bredasdorp buying mosbolle and raisin bread.
1979Heard & FaullOur Best Trad. Recipes 90The Mosbolletjie, Introduced by the French refugees who came to settle in the Franschhoek district of the Cape in 1688.
1981Flying Springbok Sept. 57Another great traditional South African stand-by is the ‘Mosbolletjie’, or must-rusk. This semi-cake-semi-bun comes in two speeds..the bun itself, soft and beguiling and very, very filling..and the bun when it has been dried into a rusk.
1985Style Feb. 103Caught in the pale ark of colonialism and the covered coathanger, perhaps the WASP’s only redemption against the vast hinterland of home fires and mosbolletjies and chicken soup, is the hope that, failing all else, their ancestors could at least be naughty.
1991Weekend Post 10 Nov. 7 (advt)Bakery: Mosbolletjies 6’s 99c.
A sweetish bun, made with a yeast of partially fermented grape- or raisin-juice, often flavoured with aniseed, and eaten fresh or as a rusk; mos-biscuit, see mosnoun2. Occasionally also mosbol (plural mosbolle-bɔlə).
Unfortunately you are using a browser that is either outdated or not supported.
To view the content of dsae.co.za with full functionality, please use the latest version of one of the browsers hyperlinked below.