Roosterkoek: South Africa’s Flame-Grilled Bread Roll

Roosterkoek: The Heartbeat of Every Braai

Golden, smoky, and straight from the coals — nothing says “home” quite like fresh roosterkoek.

This fire-kissed bread roll brings comfort to expats and newcomers alike. From the sizzling grills of the Karoo to a chilly balcony braai in Berlin, roosterkoek delivers the unmistakable taste of South African tradition. Soft on the inside, charred and crusty on the outside, it’s made for butter, braaivleis, or just tearing apart while it’s still warm.

Roosterkoek

Ingredients:

Getting it done:

Mix the flour, salt, sugar and yeast together
Add the butter into the flour mixture, rubbing with your fingertips until mixture resembles crumbs.
Add the water to the dry ingredients to form a soft dough.
Turn dough out onto a floured surface. Knead until smooth and elastic.
Place the dough in a large greased bowl. Cover with cling wrap and allow to stand in a warm place until doubled in size.
Knead the dough again and shape into 12 balls.
Place them onto a greased pan and allow them to stand for a further 10 minutes.
Flatten the balls slightly and sprinkle with a little flour.
Cook over low fire for 10 minutes on each side. Tap the ‘roosterkoek’ with your fingers and if it makes a hollow sound, it’s done.

Scones and Muffins

19/06/2021 No Comments

Scones and Muffins Nothing says comfort quite like a freshly baked scone or muffin. Whether you enjoy them plain with butter, or piled high with jam and cream, these recipes will bring a little piece of South Africa into your German kitchen. We’d love to taste the flavours of home through your kitchen! If you have a family-favourite milk tart, a secret twist on chakalaka, or your own take on rooibos iced tea, we want to hear from you. Share your best South African recipes with us and help build a collection that brings a little bit of lekker to all of us living abroad — one delicious dish at a time. 🍽️🇿🇦 Click here to submit your recipe Baking Ingredients in Germany vs. South Africa Flour and baking powder in Germany aren’t quite the same as what you may be used to in South Africa. For example, self-raising flour is tricky to find here, and German baking powder works differently. Baking Powder: In Germany, baking powder is single-acting, which means it releases gas as soon as it’s mixed with liquid. In South Africa, baking powder is usually double-acting, giving doughs and batters a second lift during baking. We explain these differences — along with an easy self-raising flour substitute on the page below Bran Muffins One of our FB members recommended this recipe.She used German baking powder that comes in the little packets, and also baking soda, which she got from the international section in the local supermarket. Bran is called die Kleie and can be bought in supermarkets. Basic scones – submitted by Beatrice Related content Facebook Twitter LinkedIn WhatsApp Email

Mosbolletjies

19/03/2021 No Comments

Mosbolletjies, recipe submitted by Yvette Antoinette von Solms Special Federweisser Mosbolletjie Recipe from Cathy’s Ouma Ingredients (for 3 large bread pans — you can adjust the proportions for a smaller batch if desired) 3 kg cake flour 3 cups sugar (I usually take 1 cup because the Federweisser is already so sweet) 3 tsp salt ⅓ cup aniseed 250 g butter 1 litre Federweisser and enough milk to make a total of 1.8 L of water For the glaze: 100 ml milk ¼ cup sugar (I use about half of the sugar) Mix the flour, sugar, salt and aniseed in a deep mixing bowl. Melt the butter and add the Federweisser and lukewarm milk to it. Combine the liquids with the dry ingredients and knead well for about 30 min. Allow the dough to rise overnight in the bowl. You may want to cover it with a lid (like a plate) and keep it somewhere warm. On the next morning, knock down the dough (a fancy way of saying knead it again), and separate the dough into three equal pieces (you can weigh it to ensure that all three are the same). Preheat the oven to 180 ºC. Roll out each of the three pieces of dough and then divide each of the three pieces into 12 buns. These will bake together and rise out of the top of the bread pan. Bake for 30 min at 180 ºC and then turn down the oven to 140 ºC and bake for another 40 min. Use a skewer to check that the mosbolletjies are baked through before removing them from the oven. Turn the mosbolletjies out onto a drying rack and then glaze (as per the recipe above) the top while still warm. Allow to cool completely. Eat with butter and jam/cheese or dry in the oven for rusks (mosbeskuit; 50 ºC for 6 hours). Related content

Bread Recipes

31/03/2020 No Comments

You can read about the different types of Flour on our Baking ingredients section. Take note that the baking powder in Germany is single acting. The baking powder is South Africa is double acting. You can also read about this on the above-mentioned page. BEER BREAD ALLA YVETTE Set the oven to 180 ℃ * 1Kg cake flour (405)* 10ml salt* 1 T/s Herbs (Kreuter der Provence)* 15ml sugar* 100g Butter* 2 sachet dry yeast* 1 Cup of cheese (or more if you want)* 125ml lukewarm milk* 500ml Beer 1. Sift together flour, salt, sugar, herbs, cheese. Sprinkle yeast over.2. Heat butter and beer to lukewarm, add to dry ingredients.3. Heat milk to lukewarm, add to dry ingredients.4. Mix till dough forms, knead for 5-10 min ****(very important) till smooth, If sticky dust with more flour.5. Place in bowl, rub with olive oil, cover and leave in warm place. (Oven 40C/dough proof) +- 10 min6. Knock back, knead swiftly, divide into balls or leave as single piece of dough.7. Place in greased pan, cover and leave in warm place (Oven 40C/dough proof) to rise for 30 min.8. Up into oven (lower half)…. Bake and enjoy. Bake time : 35 minSubmitted by Yvette Antoinette von Solms Instant Beer Bread (123 Bread) Information from members: it would be better with self raising flour not all purpose flour or add a tsp of baking powder per cup of flour used 🙂 or Add 1/2 teaspoon baking powder and 1/2 teaspoon baking soda per cup of flour.Submitted by Jacqui Naumann Related content