Roosterkoek

Roosterkoek is a very simple, but delicious alternative to normal bread and suitable for any occasion. And it is very easy to make. Using a basic bread dough, you can make your own or even buy some from the store. This recipe is a little different than dough made just with water and yield a softer bun, but you can use a basic flour and water mix as well with great results.

INGREDIENTS

1 Kg bread flour (white, brown or wholewheat)

1 packet of instant yeast

1 cup luke warm milk (around body temperature)

1 cup lukewarm water or as much as needed

1 teaspoon salt

1 teaspoon sugar

Combine the flour salt and sugar and add the instant yeast.

If you are unsure about the freshness and quality of the yeast you can dissolve it in the milk first to see if it starts to bubble, but usually the packets you buy in the shops are ready to use with activating it first.

Add the milk to the flour mixture and then add the water, a little at a time and mix through.

The best way to do this is by hand. one hand in the mixture and the other clean to add the liquid. Mix until all the flour comes together and forms a soft dough ball.

You can do this in a stand mixer with a dough hook as well if you prefer not to knead or get your hands sticky, but the feel of the dough is part of the fun :)

Once you have a dough ball, take out of the bowl and place on a floured surface to knead.

Knead your bread for between 7 and 10 minutes until soft and springy to the touch.

Again, this can be done in a stand mixer as well at low speed with dough hook.

Once the dough is ready, let it proof in a warm place.

Using a little olive oil, coat a bowl to avoid the dough sticking and then put the dough in. Cover with plastic coated in oil or with a damp cloth

You can slightly heat your oven and place the covered bowl in there if it is too cold in your kitchen to achieve a good rise.

Leave until doubled in size. This can take between 1.5 and 3 hours depending on the temperature.

When your dough has doubled in size, tip out of the bowl and knock it down by slightly kneading the dough. At the same time, try and shape the dough in a square about 2 to 3 cm thick. cut your dough into the desired sizes for the roosterkoek.

If making burgers you can use a round cutter to make circles if so desired.

Dust the roosterkoek with flour on both sides and let them sit for about 30 min to an hour before baking.

Roosterkoek is done on the fire.

Making sure the coals are not too hot, use a grid with smaller holes to ensure your dough does not sink in too much.

Put the dough pieces directly on the grid and leave for around 2 minutes on the first side before turning over to ensure the dough has time to form a crust on the bottom.

IF you see your dough is starting to turn brown to quickly, your fire is too hot.

If it is not forming a crust, then you need more heat.

Keep and eye on the roosterkoek and turn when necessary to avoid one side burning.

They are ready when they have a nice colour and sound hollow when tapped.

Best way to serve is with fresh butter and homemade apricot jam!