• Recipe by Dirk Gieselmann

    Roosterbrood

    Serves: 8 ramekins
    Cooking Time: 2 hours 30 minutes

    Ingredients

    • 400g cake flour + extra, to dust
    • 10g yeast
    • 1,25ml (¼ tsp) salt
    • pinch cinnamon
    • 15ml (1 tbsp) brown sugar
    • 20g butter, melted
    • 420ml (1? cups) warm water
    • olive oil, to brush
    • 90g sultanas

    Instructions

    1

    Preheat the oven to 200°C, butter 8 ramekins and dust with extra flour.

    2

    Combine the flour, yeast, salt, cinnamon and sugar in a large bowl and make in a well in the centre. Add water and butter and mix with your hands until the mixture is well combined. Turn onto a lightly floured surface and knead until the dough is smooth and elastic, about 10 minutes.

    3

    Brush a large bowl with olive oil, place the dough in the bowl and cover with a damp tea towel. Set in a warm place until the dough is almost double in size, 45 minutes.

    4

    Punch down the centre of the dough with your fist and turn onto a lightly floured surface. Knead for 2 minutes and mix in the sultanas. Return to the oiled bowl, 30 minutes.

    5

    Divide the dough into prepared ramekins and bake until it sounds hollow when tapped, about 20 minutes. Serve with guava jam.

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