ROOSTERKOEK BRAAIBROODJIES

By chef Stephen Fraser of Lanzerac Hotel & Spa

Serves 4

INGREDIENTS

2t instant yeast

1T sugar

300g plain flour

1t salt

2T sunflower oil

180-200ml warm water

80g butter

4T apricot glaze

1 medium onion, peeled and finely sliced

120g Huguenot cheese (Mountain cheese, Asiago or mature Cheddar)

120g Gouda cheese (Monterey Jack or Swiss cheese)

2 fresh tomatoes, sliced

braai or BBQ salt

METHOD

1. Mix the yeast and sugar together in a small cup with a small amount of warm water and stir. The mixture should foam after a minute or two.
2. In a separate bowl, mix the flour and salt, then add the oil and water while mixing continuously. When the mixture comes together to form a dough, add the yeast and sugar and mix well.
3. Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly-greased plastic bag or in a lightly-greased bowl covered with a damp cloth and allow to rise for about an hour, or until it has doubled in volume.
4. Divide the dough into 8 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with clingfilm. Leave to rise for another 15 minutes.
5. Place rolls on a hot braai grid over medium to low coals. You can lightly grease the grid if you wish. Cook for about 8-10 minutes.
6. Turn the roosterkoek-rolls over and cook for another 8-10 minutes or until done. They are done when they are lightly browned, crispy on the outside and sound hollow when tapped. Remove from the fire.
7. Split open and butter, spoon over the apricot glaze, followed by the sliced onion, then add the two types of cheese. Add the tomato and season with salt.
8. Fold closed and return to low heat on the coals and heat until the cheese has melted.