Moss Bolletjes

Instructions

1. Cut 2 lb. of raisins or mince them, put them into a jar or calabash with twelve cups of lukewarm water, and set them on the stove or in the warmest part of your kitchen for twenty-four hours, till they ferment.
2. Have ready the flour, well mixed with the sugar, the aniseed (2 tablespoonfuls), 2 grated nutmegs, and the cinnamon very finely pounded; make a hole in it, and into this strain the fermented juice of the raisins.
3. Sprinkle some flour over the top, and set to rise for some hours in a warm place.
4. Then melt the butter and 1 lb. of fat, warm the milk, and whisk the eight eggs, yolks and whites separately.
5. Mix the whole well together into a stiff dough, knead with the hand for quite three-quarters of an hour, and let it stand over-night to rise.
6. In the morning roll into buns, set them in buttered pans in a warm place, and let them rise for half an hour.
7. Brush with the yolk of an egg, and some milk and sugar.
8. Bake for half an hour in an oven heated as for bread.
9. To dry, cut into two or three when cold, and put into a cool oven over-night.