mosbolletjien.

Brit.

/mɒsˈbɒləki/,

/mɒsˈbɒlətʃi/, U.S.

/ˌmɑsˈbɑləki/,

/ˌmɑsˈbɑlətʃi/, South African English

/mɒsˈbɒləki/

Forms: 1800s– moss bolletje, 1900s– mosbolitje, 1900s– mosbolletjie, 1900s– moss bolletjie, 1900s– mostbolletje, 1900s– most bolletje, 1900s– mostbolletjie. Also with capital initial(s).

Origin: A borrowing from Afrikaans. Etymon: Afrikaans mosbolletjie.

Etymology: < Afrikaans mosbolletjie (South African Dutch mosbolletje ) < Dutch most must, new wine (see mos n.) + bolletje little ball < bol ball (see bowl n.¹) + -tje, diminutive suffix.

South African.

A small round semi-sweet bun, made with a yeast of partially fermented grape or raisin juice, often flavoured with aniseed, and eaten fresh or dried.

ΚΠ

1890 A. G. Hewitt Cape Cookery 51 Moss Bolletjes... When it has risen work in the rest of the flour, sugar, fat and anise seeds; knead it well and bake either in loaves or bolletjes.

1928 N. Stevenson Afr. Harvest 130 The tempting smell of the onions, and some mosbolitjes which Aunt Aletta had freshly baked.

1979 V. Heard & L. Faull Our Best Trad. Recipes 90 The Mosbolletjie, introduced by the French refugees who came to settle in the Franschhoek district of the Cape in 1688.

1981 Flying Springbok Sept. 57 Another great traditional South African stand-by is the ‘Mosbolletjie’, or must-rusk. This semi-cake-bun comes in two speeds..the bun itself, soft and beguiling and very, very filling..and the bun when it has been dried into a rusk.

2015 K. L. Seegers tr. D. Meyer Icarus viii. 33 Her face was made for cheerfulness, with cheekbones like little round mosbolletjie buns, and an unusually long nose.

This is a new entry (OED Third Edition, December 2002; most recently modified version published online March 2022).

单词	mosbolletjie
释义	mosbolletjien. Brit. /mɒsˈbɒləki/, /mɒsˈbɒlətʃi/, U.S. /ˌmɑsˈbɑləki/, /ˌmɑsˈbɑlətʃi/, South African English /mɒsˈbɒləki/ Forms: 1800s– moss bolletje, 1900s– mosbolitje, 1900s– mosbolletjie, 1900s– moss bolletjie, 1900s– mostbolletje, 1900s– most bolletje, 1900s– mostbolletjie. Also with capital initial(s). Origin: A borrowing from Afrikaans. Etymon: Afrikaans mosbolletjie. Etymology: < Afrikaans mosbolletjie (South African Dutch mosbolletje ) < Dutch most must, new wine (see mos n.) + bolletje little ball < bol ball (see bowl n.¹) + -tje, diminutive suffix. South African. A small round semi-sweet bun, made with a yeast of partially fermented grape or raisin juice, often flavoured with aniseed, and eaten fresh or dried. ΚΠ 1890 A. G. Hewitt Cape Cookery 51 Moss Bolletjes... When it has risen work in the rest of the flour, sugar, fat and anise seeds; knead it well and bake either in loaves or bolletjes. 1928 N. Stevenson Afr. Harvest 130 The tempting smell of the onions, and some mosbolitjes which Aunt Aletta had freshly baked. 1979 V. Heard & L. Faull Our Best Trad. Recipes 90 The Mosbolletjie, introduced by the French refugees who came to settle in the Franschhoek district of the Cape in 1688. 1981 Flying Springbok Sept. 57 Another great traditional South African stand-by is the ‘Mosbolletjie’, or must-rusk. This semi-cake-bun comes in two speeds..the bun itself, soft and beguiling and very, very filling..and the bun when it has been dried into a rusk. 2015 K. L. Seegers tr. D. Meyer Icarus viii. 33 Her face was made for cheerfulness, with cheekbones like little round mosbolletjie buns, and an unusually long nose. This is a new entry (OED Third Edition, December 2002; most recently modified version published online March 2022). < n.1890
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