CHEESE STUFFED ROOSTERKOEK:
Serves 10
Buy ready made bread dough or make your own by mixing 560 ml (2 ¼ cups) white bread flour with 1 sachet (15 ml) instant dry yeast, 5 ml (1 t) salt and a pinch of sugar. Add 250 ml (1 cup) warm water mixed with 30 ml (2 T) milk and mix until it forms a dough. Knead on a floured surface for 10 minutes.
Place in a lightly oiled bowl, cover and leave to rise until double in volume. Knock down and divide into tennis-ball sized pieces. Flatten each piece of dough and wrap around a Melrose cheese wedge.
Arrange on a floured surface, cover with a damp cloth and leave to rise once more.
Once risen, cook over slow coals until golden brown and cooked through. Serve warm with syrup or honey.
STICKY ROOSTERKOEK RECIPE:
This roosterkoek recipe will help you make an old-time South African favorite! Go easy when adding the liquid. We tried this recipe and found the mixture to be quite wet & sticky. So we added flour to make it elastic, but not sticky. I'll update the liquid quantities here when we perfect the consistency.
Ingredients
2.2 lbs (1 kg or 7¼ cups) Bread Flour
1 packet Instant Yeast
5 tsp (25 ml) Sugar
2 tsp (10 ml) Salt
1½ cups (375 ml) Water
1½ cups (375 ml) Milk
3 Tbsp (45 ml) Margarine or Butter
Method
Mix the flour, yeast, sugar, and salt in a bowl. Heat the water, milk, and margarine until luke warm and add to the dry ingredients in the bowl* (see note below). Mix the contents of the bowl and kneed the mixture until it is smooth and elastic. This takes typically takes about 15 minutes. Cover the bowl with a cloth and let it stand in a warm spot where is will rise (grow in volume).
Periodically monitor the bread mixture in the bowl. As soon as it reached twice its original volume, kneed it back down. Then divide it into 8 to 10 balls, and flatten the balls. (You may also flatten the bread mixture to about ¾ - 1 inch thick and cut into 8 to 10 rectangles.) Sprinkle a little flour on the pieces of dough and allow them to rise again to about double volume.
Put the pieces of dough on a barbeque (braai) grill with medium heat. True South Africans use coals, not gas ;-) Turn the dough regularly until properly cooked and golden-brown on both sides.
Roosterkoek is especially delicious if eaten while still warm. Split them like a bun, and liberally spread margarine inside. Yummmyyy!
PETRA SE ONFEILBARE VETKOEK RESEP:
6 koppies meel - koekmeel, broodmeel, fyn of wholewheat
1 eetlepel sout
1 eetlepel suiker
1 eetlepel botter
1 pakkie droe kitsgis
Sif die meel.
Meng meel, sout, suiker, gis en botter saam.
Meng stadig louwarm water in, meng en knie.
Net genoeg water om deeg te maak, omtrent 1 liter.
Laat iemand anders die water ingooi terwyl jy meng.
Voor jy begin knie smeer jou hande olie.
Knie goed vir 10 minute.
Maak die bol deeg in 'n bal en smeer die hele bal met olie
Sit deeg in 'n bak.
Draai die bak toe in n kombers.
Sit in 'n warm kamer om te rys vir 1 - 2 ure.
Strooi meel op 'n tafel.
Haal bolletjies deeg af van die groot bol.
Druk plat en pak op die tafel met meel.
Laat dit so 30 minute tot 1 uur staan om weer te rys.
Maak olie warm in 'n diep pot.
Stoofplaat net 1 stelling kouer as warmste wees.
Laat olie goed warm word voor jy die vetkoek insit.
As die olie ophou borrel, draai die vetkoek om.
Serves 10
Buy ready made bread dough or make your own by mixing 560 ml (2 ¼ cups) white bread flour with 1 sachet (15 ml) instant dry yeast, 5 ml (1 t) salt and a pinch of sugar. Add 250 ml (1 cup) warm water mixed with 30 ml (2 T) milk and mix until it forms a dough. Knead on a floured surface for 10 minutes.
Place in a lightly oiled bowl, cover and leave to rise until double in volume. Knock down and divide into tennis-ball sized pieces. Flatten each piece of dough and wrap around a Melrose cheese wedge.
Arrange on a floured surface, cover with a damp cloth and leave to rise once more.
Once risen, cook over slow coals until golden brown and cooked through. Serve warm with syrup or honey.
STICKY ROOSTERKOEK RECIPE:
This roosterkoek recipe will help you make an old-time South African favorite! Go easy when adding the liquid. We tried this recipe and found the mixture to be quite wet & sticky. So we added flour to make it elastic, but not sticky. I'll update the liquid quantities here when we perfect the consistency.
Ingredients
2.2 lbs (1 kg or 7¼ cups) Bread Flour
1 packet Instant Yeast
5 tsp (25 ml) Sugar
2 tsp (10 ml) Salt
1½ cups (375 ml) Water
1½ cups (375 ml) Milk
3 Tbsp (45 ml) Margarine or Butter
Method
Mix the flour, yeast, sugar, and salt in a bowl. Heat the water, milk, and margarine until luke warm and add to the dry ingredients in the bowl* (see note below). Mix the contents of the bowl and kneed the mixture until it is smooth and elastic. This takes typically takes about 15 minutes. Cover the bowl with a cloth and let it stand in a warm spot where is will rise (grow in volume).
Periodically monitor the bread mixture in the bowl. As soon as it reached twice its original volume, kneed it back down. Then divide it into 8 to 10 balls, and flatten the balls. (You may also flatten the bread mixture to about ¾ - 1 inch thick and cut into 8 to 10 rectangles.) Sprinkle a little flour on the pieces of dough and allow them to rise again to about double volume.
Put the pieces of dough on a barbeque (braai) grill with medium heat. True South Africans use coals, not gas ;-) Turn the dough regularly until properly cooked and golden-brown on both sides.
Roosterkoek is especially delicious if eaten while still warm. Split them like a bun, and liberally spread margarine inside. Yummmyyy!
PETRA SE ONFEILBARE VETKOEK RESEP:
6 koppies meel - koekmeel, broodmeel, fyn of wholewheat
1 eetlepel sout
1 eetlepel suiker
1 eetlepel botter
1 pakkie droe kitsgis
Sif die meel.
Meng meel, sout, suiker, gis en botter saam.
Meng stadig louwarm water in, meng en knie.
Net genoeg water om deeg te maak, omtrent 1 liter.
Laat iemand anders die water ingooi terwyl jy meng.
Voor jy begin knie smeer jou hande olie.
Knie goed vir 10 minute.
Maak die bol deeg in 'n bal en smeer die hele bal met olie
Sit deeg in 'n bak.
Draai die bak toe in n kombers.
Sit in 'n warm kamer om te rys vir 1 - 2 ure.
Strooi meel op 'n tafel.
Haal bolletjies deeg af van die groot bol.
Druk plat en pak op die tafel met meel.
Laat dit so 30 minute tot 1 uur staan om weer te rys.
Maak olie warm in 'n diep pot.
Stoofplaat net 1 stelling kouer as warmste wees.
Laat olie goed warm word voor jy die vetkoek insit.
As die olie ophou borrel, draai die vetkoek om.