One of the great added benefits of harvest time on the farm is the mid-morning ritual of warm, freshly baked mosbolletjies.

Mosbolletjie is an Afrikaans name for a small bread made using the newly fermenting grape juice, or must. This delicious little bread has a hint of sweetness and a hint of spiciness and is great with a good cup of coffee.

The Goatshed bakery makes mosbolletjies throughout the harvest, using the fresh must from the Fairview cellar. They use the must from various different grapes and have found that Shiraz and Pinotage give a particularly tasty character. This is why these guys are sometimes bright purple inside!

The Goatshed’s mosbolletjies are available in the Fairview tasting room, but usually sell out before lunch! So call ahead if you would like to get your hands on some!

How about giving these a try yourself? Here’s a link to the Goatshed’s recipe.

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2 Comments on Mosbolletjie season!

  1. ellen helfet says:

    when I visited Z.A. in Sept last year I visited your vineyard and restuarant.  We loved it.  I love your recipes and found the mosbolletjie recipe which I would like to try and make.  We live in the USA and I am wandering if one can purchase mos here or what one can use instead.  Any idea what it would be called.
    My sister is coming to visit us from ZA and I would like to know if one can buy mos from your store.   Is it sold in bottles or jars.
    Thanking you,
    ellen helfet

  2. Hi Ellen,
    Thanks for your comments and kind words. It’s always great to have feedback from visitors to the farm.
    With regard to the mos – we can provide some at the farm, but it may not be the best to travel with it, as it is juice that has started to ferment and would almost certainly explode if kept bottled up too tightly!
    An alternative is to get hold of some good raisins, finely chop them or pop them in a food processor and then cover with warm water. You can use the same sort of volume, so for example 300ml of raisins and 300 ml of warm water.
    Allow the raisins three or four days to soak and the mixture should start to ferment. Drain off the liquid and you will have a good substitute for mos.

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