Roosterkoek: South Africa's Beloved Braai Bread
"There's nothing like the smell of roosterkoek toasting on the coals — it's the sound and scent of a South African braai." 🔥🍞
Ingredients
- 125g white bread flour or wholewheat or brown
- 125 cake flour
- 5ml salt
- 10g instant dry yeast
- 10ml sugar
- 10ml cooking oil or butter for greasing
For extra condiments (optional)
- 100 gram cheese of your choice
- 4 green figs or jam
- 50g biltong
Instructions
- Combine dry ingredients: In a large mixing bowl, combine the 125 grams white bread flour, 125 grams cake flour, 5 milliliters salt, 10 grams instant dry yeast, and 10 milliliters sugar. Mix well to distribute the yeast and salt evenly through the flour.
- Form the dough: Add the 155 milliliters hot water to the dry ingredients and mix until a stiff dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for at least 10 minutes, until smooth and elastic.
- First rise: Place the dough in a clean bowl and rub 15 milliliters cooking oil, for greasing over the top to prevent a dry crust from forming. Cover the bowl with plastic wrap and leave in a warm place until the dough has doubled in size.
- Shape the rolls: Knock back the risen dough and shape it into a long sausage. Cut into small, even pieces and roll each piece into a small round cake.
- Second rise: Arrange the shaped cakes on a floured tray, cover loosely, and let rise again in a warm place for about 15 minutes
- Grill over the coals: Place the roosterkoek on a grid over medium coals. Toss and turn regularly until golden brown and cooked through inside. Alternatively, cook on a griddle pan over medium heat, turning frequently, until done.
- Serve: Super delicious with butter added or serve with condiments.