Friday, 10 January 2014

Roosterkoek – a necessity at every braai !

by nerinatimm in baked goods

Roosterkoek, it is hard to imagine a good old South African braai (BBQ) without it!

Roosterkoek forms such a big part of our South African culture, that more and more, I find them at festivals and markets ……. adorned with syrup, cheese, scrambled egg and bacon! Roosterkoek is literally pieces of bread dough that has been cooked on a grid over coals. 

Roosterkoek Recipe  (makes about 15 – 20)
  • 800 g flour
  • 5 ml salt
  • 5 ml sugar
  • 10 ml instant yeast
  • 30 ml olive oil
  • 500 ml lukewarm water
  • Place the flour, salt, sugar and yeast in a big glass or stainless steel bowl. Mix the olive oil and lukewarm water and while you mix the flour with your one hand, add the water bit-by-bit and keep mixing until you have a workable dough, not too dry and not too wet. If you need more water, add a little more. Knead for about 3 minutes, keep the dough in the bowl, cover with a cloth and allow the prove in a warm place in the kitchen. Once the dough has doubled in size, knead it down once more and then divide the dough into 15-20 even-sized buns.
  • Once your coals are ready, place the roosterkoek on the grid and slowly cook them on the one side, until you see grid marks and then only them over. If you tap on the roosterkoek with your finger and it has a hollow sound, they are ready to enjoy!
Favorite toppings for roosterkoek
- just butter (real butter)
- homemade apricot jam
- bacon and maple or golden syrup
- bacon and eggs
- cheese
- preserved fig and camembert