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Justin Bonello’s Roosterkoek in Se7en Steps…

November 4th, 2009 · 8 Comments

Justin Bonello’s Cooked in Africa is one of our favorite cookbooks ever – here is our rave review!!!

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Naturally we needed to try a recipe as soon as we got it! I am dying to try his tin cup breakfast but we needed something to dash on our braai on Saturday and RoosterKoek – braai-bread it was, follow the link for his recipe.

This is what you are aiming for:

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and this is what we did:

Let’s Meet the Players:

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  • a packet of yeast
  • a teaspoon of sugar
  • 100ml warm water
  • 400g flour
  • pinch of salt
  • a knob of butter
  • 2 eggs
  • sunflower oil.

Let’s Play The Game:

Step 1: Pop your yeast and sugar into the warm water, sprinkle a tablespoon of flour on top to prevent the top getting a crust (great idea!!!) and leave for ten minutes, until it is active and bubbly.

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Step 2: He sieves his flour and salt together… but then he doesn’t have se7en + 1 kids bouncing around. I did measure it and in it went…

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Step 3: Using your fingers rub the butter into the flour.

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Step 4: Beat the eggs and add them to your, by now, frothing yeast mixture. Make a well in your flour and pour in the mixture.

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Step 5: Then knead the dough – and its all about those bouncing kids, he did it by hand and we used a machine.

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Step 6: Rub sunflower oil on your dough, so that it doesn’t dry out and leave it to rise and double in size. Once the dough has risen give it a quick knead and divide it in half and in half and in half again… roll your chunks into balls and leave them to rise gain.

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Step 7: Then, since they were our dessert, we popped a piece of chocolate into each one for a surprise. You could just as easily use jam.

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Our fire had burnt down considerably, and we popped the rolls onto the grid, after a couple of minutes we turned them.

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When they are brown on both sides and cooked through…

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You are done… a nice warm to be eaten round the fire surprise!!!

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That’s it – Bon Appetito!!!

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Tags: Celebration Bread · Monday Munchies

8 responses so far ↓

  • 1 Se7en Review “Cooked in Africa” by Justin Bonello | se7en // Nov 4, 2009 at 3:06 pm

    [...] Se7en do Christmas in a Nutshell… Justin Bonello’s Roosterkoek in Se7en Steps… [...]

  • 2 jacki // Nov 5, 2009 at 6:16 pm

    They turned out so fab! Sorry we couldn’t stay!!
    Thanks for a great wonderful just-what-I-needed braai; kids loved it too.

  • 3 se7en // Nov 6, 2009 at 12:20 am

    Hay J, I am just so glad you guys could make it – what can be better than a spontaneous summer braai. Have a good week!!!

  • 4 Se7en Build A Township and a GiveAway… | se7en // Nov 7, 2009 at 7:52 am

    [...] posts. We had a South African braai, reviewed a new South African cookbook and we had a typically South African Monday Munchie. So it seems only fitting that we did a South African art project. Se7en created a [...]

  • 5 Saturday Spot: Se7en + 1 visit the Strandloper… | se7en // Nov 30, 2009 at 1:27 am

    [...] There was roosterkoek, [...]

  • 6 Se7en’s November… » se7en // Nov 4, 2010 at 4:25 pm

    [...] Justin Bonello’s Roosterkoek from Se7en. [...]

  • 7 The Week That Was -3.27… » se7en // Jan 10, 2011 at 2:28 am

    [...] then being girls they sneaked chocolate into the roosterkoek… While the guys whipped up a bunch of [...]

  • 8 Yuppie Chef’s Enkosi Cookathon – A Week of South African Recipes » se7en // Oct 24, 2011 at 10:05 am

    [...] Justin Bonello’s Roosterkoek: When we braai we usually make little roosterkoek rolls and pop a piece of chocolate in the center for dessert… but with ALL the Milk Tart that was flying around this week we used the recipe to make a giant flat bread… with rosemary from the garden and garlic and general yumminess. And when it comes to a braai we always have more than one chef!!! [...]

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