Roosterkoek – Bread from South Africa
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 grams flour
- 1 pack dry yeast
- 40 g suar cubes
- 175 ml milk
- 1 pinch (s) salt
- 60 g butter
Print Recipe
Pin Recipe Instructions
- The recipe comes from a stay in South Africa, where the bread was always served as an accompaniment to braai, the South African barbecue.
- Mix the yeast powder in a bowl with the sugar and a little milk, the mixture should foam up after a few minutes.
- In another bowl, mix the flour with the salt and slowly add the melted butter and the rest of the milk. Add the yeast mixture and knead the mixture into a dough. Let the dough stand in a lightly greased bowl, cover with a damp cloth, for about 1 hour until the volume of the dough has doubled.
- Divide the dough into 12 pieces, shape into rolls and let rise for another 15 minutes. The rolls are now baked directly on the greased grillage on each side until they are crispy brown and appear hollow on the inside when you tap them.
- Cut open the warm rolls and brush with butter.
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