Rooseterkoek

First of all Happy Heritage Day, everyone 🙂 Today seeing as I’m sure a lot of people are going to be taking advantage of the awesome weather and perhaps have a braai I thought I’d share a recipe for good old-fashioned South African Roosterkoek. Which to anyone who has never heard of them before is a bread/bun that is cooked on a grid over a hot braai.

This recipe forms part of my Royal Baking Powder Series and requires probably the least amount of ingredients so far! I’m talking six ingredients all of which I’m dead sure are sitting in your pantry right now. So if you’ve planned a braai for later today I think you should add these to your menu, they are nice and crusty on the outside with a bit of a smokey char and soft on the inside and they go so well with anything really! Steak and salsa verde, boerewors, apricot jam and cheese, onion marmalade or even just plain glorious salted butter!

I’m actually going to include a nice and simple recipe for a sticky Caramelised Onion Marmalade too, just in case you’re feeling like adding another handmade element to your meal today.

This is the 7th recipe that I’m including in this series. I’ve really enjoyed putting this lot together and I really hope some of you guys have tried a couple of them out. If you have missed any just click on the links below:

Pecan Nut, Chocolate and Maple Syrup Layer Cake

Raspberry, Custard and Maple Syrup Cupcakes

Cinnamon and Sugar doughnuts 

Peanut Butter And Chocolate Pancakes

Scones with Vanilla Pouring Cream and Apricot Jam

Morish Butter Cookies with Speckled Eggs 

 

INGREDIENTS: Rooseterkoek – will make ± 10 buns

· 3 cups cake flour

· 4 x teaspoons Royal Baking Powder

· 1/4 teaspoon salt

· 100grams butter

· 2 large eggs

· 1/2 cup milk

 

DIRECTIONS:

1. Sift the flour and the Royal Baking Powder and salt together. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
2. Whisk the eggs and milk together. Add to the dry ingredients and mix well until a soft dough forms.
3. Divide dough into ±10 pieces. Place on a grid over medium coals and grill on both sides until cooked through. *It took about ±15 minutes for these to cook and I placed them around the outside of the braai and not directly in the middle so they wouldn’t burn. 
4. Serve with an array of toppings or just eat with salty butter and balsamic vinegar! I landed up making mini borie rolls with onion marmalade.

 

INGREDIENTS: Carmalised Onion Marmalade

· 1 tablespoon butter

· 3 tablespoons brown sugar

· 10 cups thinly sliced sweet onion (about 4 large)

· 4 garlic cloves, minced

· 2 tablespoons red wine vinegar

· 3/4 teaspoon salt

· 1/8 teaspoon freshly ground black pepper

 

DIRECTIONS:

1. Melt butter in a large nonstick skillet over medium heat. Add sugar to the pan and cook for a couple of minutes or until the sugar dissolves.
2. Add the sliced onion and garlic to the pan. Cover and let it cook for about 30 minutes or until the onions are very tender, stir occasionally.
3. Uncover your onion mixture and add the vinegar. Cook, uncovered for 10 minutes or until golden brown, stirring frequently.
4. Stir in your salt and pepper.