Mosbolletjies or Must buns

Famous South African recipes and deserts

Must buns take a long time to prepare but the final product is definitely worth all the hard work. Obviously the Capetonians will insist that only real must can be used when making South African must-buns, but there is other ways to make must and that is to use raisins in your recipe.

Place raisins in the large screw top jar, add boiling water and let it cool until room temperature is reached. Leave enough space in the jar for the gases which will form at the top. Add yeast, close the lid and wait until the mixture becomes active. Nice and foamy and raisins floating on top. Strain through a sieve and use mixture as leavening.


  • 150 g (25 ml ) unused raisins, finely chopped
  • 625 ml (2 ½ cups) boiling water
  • ¼ cake of fresh yeast (7 g) or 3 ml (1/2 teaspoon)
  • Dried yeast granules, dissolved in 50 ml (4 teaspoon) luke warm water(optional)
  • 240 g (500ml) cake flour


  • 625ml (2 ½ cups) lukewarm milk
  • 250g (1 cups) soft butter
  • 3 large eggs
  • 25 ml (2 teaspoons) salt
  • 400g (2 cups) sugar
  • 15 ml (3 teaspoons) aniseed
  • 1 Packet (2.5 kg) cake flour

South African Chicken buriyani (breyani)

In South Africa one of the most popular recipes for entertaining is chicken buriyani. This is tradition and is well-known amongst the Cape Malay. A very good Malaysian cook is Cass Abraham. She says that breyani was traditionally served at the end of the Tamat ceremony. During this ceremony children symbolically celebrate their entrance into adult life. These days everyone eats this delicious rice dish.