La Motte's Harvest-time mosbolletjies are well known and widely loved, but Baker Ricardo's technique with dough and must is not limited to this traditional favourite. Other than the lovely Focaccias with grapes, rosemary and sea salt available from the La Motte Farm Shop, this year, he also tried his hand at a harvest-inspired sweet treat!

It is ideal for when you need to butter up your boss, apologise to your spouse or if you want to reward yourself. Available from the La Motte Farm Shop, you can also try making these delicious sweet buns at home! 

Harvest Delights / Parsplesiertjies

Makes 30

Ingredients

1 kg Cake flour

90 g Castor Sugar

25 g Salt

300 g Milk (300 ml, really, chefs just thing weighing is more accurate)

300 g Water

30 g Fresh yeast

500 g Butter

650 g Whole grape jam*

Method

Combine flour, sugar and salt in a mixing bowl.

Combine water, milk and yeast in a jug and leave it to rest for 10 minutes.

Add the water and milk mix to the dry ingredients and mix until combined.

Put the dough on a flat table and using your hand, roll it into a ball.

Place the dough ball into a clean bowl, wrap in plastic and leave it overnight in the fridge.

The next day, roll out butter between two sheets of grease proof paper, until about 4 mm thick and 300 to 400 mm in size. Cool in the fridge for 10 minutes.

Take the dough out of the fridge and roll it out to 400 to 600 mm. 

Roll your sheet of butter onto the dough.

Fold and roll out until it is about 800 mm long. Then fold it three times more.

Cover with plastic wrap and let it rest for about an hour.

Repeat this process of folding and rolling for three times.

After the third time, spread the grape jam over the sheet of pastry and roll up jam-role style.

Cut into 30 rolls.

Spray or butter and line your pan.

Bake 6 rolls in a medium pan - 20 minutes at 160 degrees Celsius.

To make the whole grape jam

Ingredients

1 kg grapes, halved and seeds removed

150 ml water

1 kg sugar

lemon juice

Method

Boil the grapes in the water until just tender (the back of a match should easily pierce the skin of the fruit).

Arrange the grapes and sugar in layers in a saucepan and leave overnight.

Add 5 ml lemon juice for every 1 kg fruit.

Heat, stir well and remove from heat.

Leave until all the sugar has dissolved.

Return the saucepan to the heat and boil slowly for about 45 minutes until the jam is ready.

Scoop off the scum that forms on top of the mixture and stir occasionally.

To test if the jam is ready, spoon a little of the jam on a saucer. If the jam feels smooth when sliding a spoon over it, the jam is ready.