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South Africans in Germany

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    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:

    • 1kg white bread flour
    • 1 tsp salt
    • 1 tbsp. sugar
    • 10g instant dry yeast
    • 60g butter, cut into small cubes
    • 600 ml lukewarm water

    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.

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