ROOSTERKOEK​

Bake these under your oven’s grill or make it on the fire for that smoky flavour you can only get from a braai. It makes it taste so much better, plus, it’s a good excuse to spend time in the great outdoors around a fire with your mates.​


Published with permission from COOKED IN THE KAROO by Justin Bonello, www.justinbonello.com. Photography Louis Hiemstra and Cooked in Africa Films. All rights reserved.

FOR ABOUT 10 PEOPLE YOU’LL NEED THE FOLLOWING :

  • A pinch of Sugar

  • 10 ml Dried Yeast

  • 100 ml Lukewarm Water

  • 400g Flour

  • a pinch of Salt

  • a knob of Butter

  • 2 Eggs

  • Sunflower Oil

First activate the yeast by mixing sugar, yeast and warm water together, then sprinkle about a tablespoon of flour on top to prevent the mixture from getting a dry crust. Leave it in a warm spot (which could be anywhere in the Karoo) until it goes frothy.

Sieve the flour into a bowl; add salt and then, using your fingertips rub in the butter. Whisk the eggs then pour into the yeast mixture. Next, make a hollow in the dough, pour in the yeast and eggs, and then knead it well until you have a soft pliable dough. Brush the dough with sunflower oil, place it in a big bowl, cover with a damp tea towel and take it back to that warm spot to let it double in size for about 40 minutes.

Knead the dough one last time then let everyone grab a fist-full and make a bun to braai over medium-hot coals until both sides are nicely toasted and it’s cooked through.


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