ROOSTERKOEK
Prep: 1 hour ~ Baking: 20 minutes ~ Makes: 4 Portions
Hi guys, today I would like to share with you a South African braai essential, the Roosterkoek.
Roosterkoek loosely translated from Afrikaans, means grid/grill cake. It's basically bread dough that is baked on the braai grill. Roosterkoek is served with butter, fig preserve or apricot jam.
WHAT YOU'LL NEED
- 300g ordinary flour
- 1 teaspoons yeast
- 0.5 teaspoons salt
- 2 teaspoons sugar
- 200ml warm water
- Butter
- Fig Preserve
- Apricot Jam
STEP 1
Sift the flour into a mixing bowl.
STEP 2
Add the sugar, salt and yeast to the flour.
Then add the warm water slowly while mixing everything together. Knead the dough until it becomes elastic. You'll know It's ready when the dough does not stick to your hands or the sides of the bowl anymore.
STEP 3
Cover the dough with a dish towel and place it in a warm area. Allow the dough to rise for an hour before kneading it back down.
STEP 4
My favorite part.... light up your braai!
STEP 5
After an hour your dough should have risen to double it's size.
Knead it back down and form a ball with the dough.
STEP 6
Divide the dough into four equal portions and roll the portions into balls.
STEP 7
Flatten the dough balls into round discs.
STEP 8
The coals should be at a medium low heat. Place the Roosterkoek directly onto the braai grill.
Turn the Roosterkoek over every minute or so.
Keep doing this until the is nice and golden brown in color.
To check if the Roosterkoek is done, simply tap the Roosterkoek with your finger. If it makes a deep hollow sound, it's ready!
Remove them from the braai...
STEP 9
Plate up!
While they are still hot, cut the Roosterkoek in half and spread them with butter. Allow the butter to melt into the warm Roosterkoek.
Now it's up to you... spread your Roosterkoek with apricot jam or fig preserve. I prefer my Roosterkoek with fig preserve and cheese.
Nothing beats the taste of freshly baked Roosterkoek with butter and fig preserve. Enjoy!
Thanks for stopping by! Let me know what you think in the comments section below.
Until next time...
Regards,
Johann :D