Amy Corbin and Patrick Williams' mosbolletjies with bacon butter

1. Boil the raisins in 300ml water for 10 minutes; cool until lukewarm. Dissolve the yeast in 50ml lukewarm water then add to the raisin mixture. Stir well, cover and set aside for 4 hours. Put 500g flour in a large mixing bowl. Sieve and discard the raisins, then, using a wooden spoon, stir the liquid into the flour, along with 180ml warm water. Cover with oiled cling film; leave for 1 hour.

2. Melt the butter and add 50ml milk. Add to the dough, along with 250ml warm water. Add the 100g sugar, the salt and cumin, plus the remaining 500g flour. Knead well, adding more flour if needed, until a smooth surface is formed on the dough. Cover with oiled cling film and leave overnight in the fridge.

3. Grease 2 x 900g loaf tins and dust with flour, tapping out the excess. Shape the dough into 20 small buns, about 90g each, and place 10 in each tin. Cover with oiled cling film and allow to rise in the tins, until doubled in size (around 40-50 minutes). Preheat the oven to 200˚C, gas mark 6.

4. Beat the egg with 1 tbsp each of milk and sugar, then brush over the proved loaves. Bake for 25-30 minutes until golden brown and set; cover with foil towards the end, if browning too much. Transfer to a wire rack to cool for at least 20 minutes.

5. Meanwhile, make the bacon butter. Crisp the bacon in a frying pan over a medium heat (6-8 minutes). Add the butter and heat until it foams, then add the herbs and garlic for 10 seconds. Serve with the bread for dipping.