These South African buns are made by fermenting raisins in yeast which gives them an unusual zoine flavour. Serve Mos- bolletjies (moss boll-ce-kees) for tea zoith lots of butter.

4 oz. plus

2 teaspoons butter

12 oz. seedless raisins

1 oz. fresh yeast

2 oz. sugar

U pints lukewarm water

8 fl. oz. milk

3 lb. flour

1 tablespoon salt

2 teaspoons ground cinnamon

2 teaspoons grated nutmeg

2 eggs, lightly beaten

1 tablespoon vegetable oil

Grease two large baking sheets with the 2 teaspoons of butter. Set aside.

Place half the raisins on a chopping board and chop them coarsely. Set aside.

Crumble the yeast into a small bowl and mash in ½ teaspoon of the sugar with a kitchen fork. Add 5 fluid ounces of the water and cream the water and yeast together.

Stir the chopped raisins into the yeast mixture. Cover the bowl and set it aside in a warm, draught-free place for at least 6 hours or overnight.

In a small saucepan, scald the milk (bring to just under boiling point) over moderate heat. Reduce the heat to low and add the remaining butter. When the butter has melted, remove the pan from the heat. Set aside to allow the milk and butter mixture to cool to lukewarm.

Sift the flour, remaining sugar, salt, cinnamon and nutmeg into a warmed, large mixing bowl. Make a well in the centre of the flour mixture and strain in the yeast mixture through a fine strainer. Discard the raisins remaining in the strainer. Add the milk and butter mixture, the remaining water, the eggs and the remaining raisins.

Using your fingers or a spatula, gradually draw the flour into the liquid. Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.

Turn the dough out on to a floured board or marble slab and knead for about 10 minutes, rcflouring the surface if the dough becomes sticky. The dough should be clastic and smooth.

Rinse, thoroughly dry and lightly grease the large mixing bowl. Shape the dough into a ball and return it to the bowl.

Dust the top of the dough with a little flour and cover the bowl with a clean, damp cloth. Set the bowl in a warm, draught-free place and leave it for 1 to U hours, or until the dough has risen and almost doubled in bulk.

Turn the risen dough out of the bowl on to a floured surface and knead it for about 4 minutes. Cut the dough into about 16 small pieces and form them into balls. Place the balls close together on the baking sheets. Using a pastry brush, brush the balls lightly with the oil. Leave in a warm place to rise for 1 to U hours or until the balls have risen and almost doubled in bulk.

Preheat the oven to fairly hot 400 F (Gas Mark 6, 200 C).

Place the baking sheets in the centre of the oven and bake for 30 to 40 minutes, or until the buns are golden brown.

Remove the sheets from the oven. With a sharp knife, carefully cut between each bun. Let the buns cool slightly, then transfer them to a wire rack to cool completely before serving