Do you have your own family roosterkoek recipe? If not, give ours a try
Whether served with a festive spread, a Sunday braai or as part of an epic campfire feast, the making of roosterkoek is therapeutic and they can be enjoyed with just about anything.
The tinsel is up at the Palace! We trust things are starting to look festive your side 😉
You will need
1 kg flour*
2 Tbsp olive oil
2 Tbsp salt
1 tsp sugar
575 ml lukewarm water
1 sachet instant dried yeast
1 jar Pesto Princess Sundried Tomato Pesto
*Cake flour will yield the lightest results, yet white bread flour will also work well.
1. In a mixing bowl combine the flour, olive oil and salt.
2. Dissolve the sugar in a cup of the lukewarm water (reserve the rest of the water for later) and sprinkle the yeast on top. It’s important that this water is no hotter than body temperature to encourage the yeast to grow rapidly.
3. Once the yeast mixture starts to bubble, mix well and add to the flour mixture. Combine with the remaining water to form a dough, adding more water if necessary. Knead for 10 minutes or so until a dough ball forms and the bowl is absolutely clean. Oil the sides of the bowl to ease the path of the rising dough, cover with a damp cloth and leave for an hour or until it has doubled in size.
4. Knock down the dough and cut it in half. Work with one half while the remaining dough rests in the bowl, covered with the cloth to keep it moist. Divide the dough into eight pieces. Roll the pieces into balls and flatten them to form discs of roughly 10 cm in diameter. Put a generous teaspoonful of Pesto Princess Sundried Tomato Pesto in the centre of the disc and crimp to close. Place seam-side down on a floured baking tray and allow to prove a second time. Repeat until all the dough is used up and put the tray in a warm place, covering the roosterkoek with a damp cloth. You should get 16 small roosterkoek altogether.
5. Using an oiled braai grid over a medium fire, bake the roosterkoek on all sides, turning fairly regularly. The best way to establish if they’re done is to eat one straight off the fire!
Feeds 8 to 10 people
Serve with all the recipes that form part of our Relaxed Christmas Braai!
Food creative team: Aletta Lintvelt, Bianca Strydom and Michelle Parkin.