Last week I visited to De Wetshof Wine Estate in Robertson to uncover the mysteries of the mosbolletjie and to learn how to make it from the best. Mosbolletjie bread is a traditional South African heritage recipe made from an enriched bread dough and is very similar to brioche. To make it the proper way, it needs to be made with fermenting grape juice, or must (soetmos in Afrikaans), and thus it can only be made during the grape harvest. There are recipes out that use a ferment made from raisins – which will work, and is useful if you cant get anywhere near a wine farm in late summer, but I wanted to learn how to bake it the proper way.