How to Make Crispy Golden Waffles – Classic Crispy Waffle Recipe

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How to Make Crispy Golden Waffles - Classic Crispy Waffle Recipe
Author: 
Recipe type: Dessert
 
Waffles are certainly among the most well known desserts and comfort foods served in high end and low end establishments across the world. Making a waffle is really easy, but making a great waffle takes a couple of extra steps.
Ingredients
  • 285g All purpose flour
  • 10ml Baking powder
  • 2.5ml Salt
  • 15ml Caster sugar
  • 3 Eggs
  • 105g Butter
  • 360ml Full cream milk
Instructions
  1. Sift the all-purpose flour, baking powder and caster sugar into a mixing bowl.
  2. Separate the eggs into 2 jugs, measure out the milk and melt the butter in your microwave.
  3. Pour the egg whites into your processor with whisk attached. Whisk the whites until nice and frothy and the whisk is starting to leave trails in the egg.
  4. Pour the white from the mixer into another bowl.
  5. Return the bowl to the mixer and add the egg yolks. Whisk these for a minute until well mixed then add the milk and melted butter. Stir this in thoroughly.
  6. Pour this into the flour mixture and stir it in briefly. Don't mix this until smooth. You want it to be mixed through but the batter must have a pebbly texture.
  7. Pour in the egg white and fold this in briefly until just combined.
  8. Heat your waffle iron following the manufacturers instructions. When the ready light comes on, pour in the require amount of batter for your machine.
  9. Very shortly after closing the iron large amounts of steam will rise from the machine. This steam will tell you when the waffle is ready, not the lights on the machine.
  10. After a few minutes the steam will almost stop... the waffles are ready to remove. Remove the waffles and continue with the remaining batter.
  11. Whisking the egg whites separately, using extra butter and following the steam signals will have you on the road to awesomely crispy, golden waffles.
  12. This recipe will make 12-16 Belgian style waffles.

 

 

 

Caramelized Onion Bread – Beautifully Aromatic Homemade Caramelized Onion Bread.

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Caramelized Onion Bread - Beautifully Aromatic Homemade Caramelized Onion Bread.
Author: 
Recipe type: Bread
 
Sometimes a good white farm loaf just doesn't make the grade. By simply making a couple of changes you can end up with a beautifully rustic and aromatic bread like this caramelized onion bread.
Ingredients
  • 950g Strong white bread flour
  • 60g Vegetable shortening (Fat), grated
  • 15ml Sugar
  • 10ml Salt
  • 12.5ml Instant yeast
  • 30ml Milk powder
  • 600ml Warm Water
  • 2 Medium onions
Instructions
  1. Peel and chop the onions into quarter rounds.
  2. Heat 30ml of oil in a pan over medium heat and add the onion.
  3. Fry the onion for 8 to 10 minutes until well browned and caramelized. Remove from the heat and set this aside.
  4. Measure out the white bread flour, milk powder, salt, sugar, granulated garlic and yeast.
  5. Grate the vegetable shortening and add this to the flour.
  6. Place the bowl on your mixer and mix this on low speed until well incorporated.
  7. Add all of the dry ingredients to the bowl and mix this in briefly.
  8. Stir the caramelized onion into the warm water and pour this into the mixer bowl.
  9. Mix this just until all of the liquid has been absorbed by the flour.
  10. Swap out the beater paddle for the dough hook and proceed to knead the dough for 8 minutes on the second to lowest speed.
  11. Remove the bowl from the mixer, cover with cling-wrap and allow this to rise in a warm place for 60 minutes.
  12. After the first rise, turn the dough out onto a lightly floured work surface.
  13. Knead the dough briefly and form it into a log.
  14. Cut the log into 2 equal pieces, and form 2 logs from these.
  15. Transfer these to a parchment lined baking sheet, dust the tops of the loaves with flour and cover them loosely with cling-wrap.
  16. Allow the loaves to rise again for 30 minutes in a warm place.
  17. Bake the loaves in a pre-heated oven at 200c or 400f for 40 to 45 minutes until well browned.
  18. Remove the loaves from the oven and allow them to cool on racks before slicing and serving.
  19. And there we have it.... beautifully crusty, light and aromatic, caramelized onion bread.

 

Plaited Swedish Easter Bread – Best Easter Bread Recipe!!! Easter Special 2016

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Plaited Swedish Easter Bread - Best Easter Bread Recipe!!! Easter Special 2016
Author: 
Recipe type: Bread
Cuisine: Swedish
 
This Easter bread is outstanding with an amazing soft texture, insanely magical aroma and spectacular flavor. This bead is every bit as good as the best hot cross buns you have ever tasted.
Ingredients
  • 12.5ml Active dry yeast
  • 60ml Warm water
  • 240ml Milk
  • 125g Butter
  • 125ml White sugar
  • 2.5ml Salt
  • 2.5ml Ground cinnamon
  • 1.25ml Ground nutmeg
  • 1 Egg
  • 2 Cups all-purpose flour
  • 2 Cups Strong white bread flour
For the Egg Wash
  • 1 Egg whisked with 25ml milk
For the Glaze
  • 15g Softened butter
  • ¾ Cup icing sugar
  • 2.5ml Vanilla extract
  • 20ml Milk
Instructions
  1. Add the instant yeast to your stand mixer bowl. Pour in the warm water and give it a brief stir.
  2. Place the butter and milk in a jug and warm this in your microwave and heat it just enough to melt the butter. Pour this into the yeast mixture.
  3. Add the sugar, salt, ground cinnamon, ground nutmeg and one egg.
  4. Place the bowl on your mixer with the beater attached and mix this together for 60 seconds.
  5. Add the flour to the bowl and mix this briefly, just until all of the flour is incorporated into the liquid.
  6. Swap out the beater for your dough hook and knead the dough for 7 minutes on medium low speed.
  7. Remove the bowl from the mixer, cover the bowl with cling-wrap and let this rise in a warm place for 60 minutes.
  8. After rising, turn the dough out onto a lightly floured work surface. Knead the dough briefly then roll it out into a log.
  9. Cut the dough into 2 equal pieces.
  10. Roll each of these into a log and divide these into 3 pieces each.
  11. Roll each of the pieces into a long strand of about 50cm or 20 inches.
  12. Group three of the strands in a parallel formation and crimp the one end together. Proceed with a simple plait along the length of the loaf.
  13. Crimp the other end together to finish, then repeat this with the second loaf.
  14. Transfer the loaves to a baking sheet wrapped in parchment, cover the loaves loosely with cling-wrap and allow this to rise again for 45 minutes.
  15. After rising, brush the loaves with the egg wash and bake them in a preheated oven at 180c or 350f for 30 minutes.
  16. While the loaves bake, prepare the glaze by mixing the soft butter, icing sugar and milk together until smooth.
  17. Remove the loaves from the oven, transfer them to a cooling rack and drizzle the glaze over the bread.
  18. Allow the loaves to cool for at least 20 minutes before tearing apart and serving with butter.

 

Irish Guinness Bread – St Patrick’s Day Special Recipe!!!

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Irish Guinness Bread - St Patrick's Day Special Recipe!!!
Author: 
Recipe type: Bread
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
 
Irish Guinness bread is without a doubt one of the nicest breads I have ever tasted. In addition, it is also one of the simplest breads to make. In fact, even if you have never boiled an egg, you will be able to make Guinness bread.
Ingredients
Dry Ingredients
  • 250ml Rolled oats
  • 500ml Whole wheat flour
  • 125ml Brown sugar
  • 10ml Baking soda (bicarb)
  • 5ml Baking powder
  • 2.5ml Salt
Wet Ingredients
  • 60ml Melted butter
  • 10ml Vanilla extract
  • 250ml Cultured butter milk
  • 360ml Guinness Draught
Instructions
  1. In a large mixing bowl, combine the rolled oats, whole wheat flour, brown sugar, baking soda, baking powder and salt. Stir these together until well combined.
  2. In a second mixing bowl, combine the melted butter, vanilla extract, cultured buttermilk and Guinness draught beer.
  3. Use a ball whisk to mix this until well combined, then add the dry ingredients. Mix this together until you have a batter that resembles porridge.
  4. Pour the batter into an 8 inch square non-stick pan. If your pan is not non-stick, give it a good rub-down with butter.
  5. Bake the bread in a preheated oven at 220c or 425f for 30 minutes. Reduce the heat to 200c or 400f and continue yo bake for a further 30 minutes.
  6. Let the loaf cool in the oven for 30 minutes before turning it out onto a cooling rack.
  7. And there we have it, Irish Guinness bread... with a super-crispy and caramelized crust and a soft airy crumb.
  8. This bread is best served warm with a generous dose of butter and honey.

 

Gourmet Garlic Bread – Crispy, Crusty Garlic Bread with Pancetta & Blue Cheese!!!

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Gourmet Garlic Bread - Crispy, Crusty Garlic Bread with Pancetta & Blue Cheese!!!
Author: 
Recipe type: Bread / Baked / Barbecue
Cuisine: French
 
Yesterday we made amazing crusty white farm bread. Today we're going to use one of these loaves to make awesome gourmet garlic bread turbo-charged with creamy melted blue cheese and pancetta.
Ingredients
  • 1 x 36cm / 15 inch Baguette-style farm loaf
  • 60g Butter
  • 5 Cloves garlic, finely chopped
  • 60g Blue cheese
  • 50g Pancetta (Italian bacon) finely chopped
Instructions
  1. Measure out the softened butter and blue cheese, and finely chop the fresh garlic and pancetta.
  2. Add the pancetta and garlic to the butter and blue cheese and mash this in thoroughly until everything is totally combined.
  3. Slice through the loaf of bread at an angle leaving the bottom crust of the loaf intact until the entire loaf is sliced with a space of 15mm or just more than a half inch between slices.
  4. Start filling the slices with the garlic butter mixture. This quantity of mixture is sufficient for one loaf.
  5. Place the loaf on a rectangle of foil and roll the log edge of the foil to enclose the loaf. Twist the ends to secure the foil. Don't twist the ends too tightly as you need to unwrap the loaf while it is hot, and if it is too tightly bound this will be very difficult and possibly dangerous.
  6. Bake the loaf in a preheated oven at 180c or 350f for 20 minutes.
  7. Immediately after baking, unwrap the loaf and serve hot and steaming.
  8. You can also bake the garlic bread in your closed barbecue following the same time and temperature. (indirect heat)

 

Crusty White Farm Bread – How to Make Rustic, Flavorful Bread at Home!!!

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Crusty White Farm Bread - How to Make Rustic, Flavorful Bread at Home!!!
Author: 
Recipe type: Bread & Dough
 
This rustic farmhouse bread is amazing. It can be free-formed, rolled and baked in the shape of a baguette, or baked in a bread pan. Most amazing though, is the amazing crust.... thick and chewy, with a flavor from heaven.
Ingredients
  • 950g Strong white bread flour
  • 60g Butter, grated
  • 15ml Sugar
  • 10ml Salt
  • 12.5ml Instant yeast
  • 30ml Milk powder
  • 600ml Warm Water
Instructions
  1. Measure out the flour, grate the butter and measure the salt, sugar, milk powder, instant yeast and warm water.
  2. Place the mixer bowl on your stand mixer and add the grated butter. Attach the beater paddle to the mixer for this stage.
  3. Run the mixer on low speed for 60 seconds until the butter has been rubbed into the flour.
  4. Add all of the remaining dry ingredients and mix these in until well combined.
  5. Pour in the warm water and run the mixer on low speed to form the dough. When all of the water has been absorbed, and there is no loose flour at the bottom of the bowl, stop the mixer and exchange the beater for the dough hook.
  6. Allow the dough hook to knead the dough on medium-low speed for 8 to 10 minutes until it is smooth and elastic.
  7. Remove the bowl from the mixer, scrape the dough down from the sides of the bowl, cover the bowl with cling-wrap and allow the dough to rise for 45 minutes in a warm place.
  8. After rising, the dough will be at least doubled. Punch it down and turn it out onto a floured work surface. Flour the top of the dough as well, then knead the dough briefly, adding a little extra flour every time it becomes too sticky. Using a dough scraper also helps tremendously.
  9. Roll the dough into a large log and divide it into 4 equal pieces for baguette-style rolls, 2 pieces for 2 large 900g loaves, or leave it in one piece for extra-large loaf.
  10. I am doing baguette-style rolls which will be featured in another recipe tomorrow when I make gourmet pancetta, blue cheese, garlic and butter rolls.
  11. Knead the dough briefly and shape it into loaves, or in this case, roll it into lengths to fit your baguette pan or baking sheet.
  12. Transfer the rolls to the pan and cover them lightly with cling-wrap. Allow to rise again for 30 minutes. While they rise, preheat your oven to 200c or 400f.
  13. After 30 minutes the loaves will have doubled in size. Dust the tops of the loaves with flour then slash the loaves with a sharp blade. Spray your oven with a mist of water and bake the loaves for 30 minutes. Spray more water into the bottom of the oven halfway through.
  14. Bake 35 minutes for a 2 large loaves and 40-45 minutes for the extra large loaf.
  15. Test for doneness by flicking the loaves --- if it sounds hollow it is done.
  16. Once baked and golden, remove them from the oven. If you're using a perforated baguette pan, allow them to cool on the pan, otherwise transfer the loaves to wire racks to cool.
  17. All that remains is to savour these wonderful breads.

 

Valentines Day Pancetta, Camembert and Preserved Fig Pizza – The Pizza of Love!!!

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Valentines Day Pancetta, Camembert and Preserved Fig Pizza - The Pizza of Love!!!
Author: 
Recipe type: Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
What life or love be without a little sweet and a little savoury? This pizza gives you both in one. The strongly flavored Pancetta is offset by the sweetness of the preserved figs, and this all melted together with creamy Camembert and mozzarella.
Ingredients
For 2 Large (35cm) Pizzas
  • 1 Batch of Instant Pizza Dough
  • 400g Grated mozzarella cheese
  • 1 Round of Camembert cheese
  • 8 Slices of rolled pancetta
  • 2 Preserved figs
  • Salt & pepper to taste
Instructions
  1. For the toppings, cut a round of camembert into 8 wedges. Turn the on their side and cut them through the center giving you 16 pieces.
  2. Cut the preserved figs into slices, then cut 8 slices of pancetta.
  3. In addition, grate 400g of mozzarella cheese.
  4. Divide the pizza dough in 2. This is the instant pizza dough we featured a few weeks back and you can see this by clicking the onscreen link.
  5. Press each half into a large disc. Lightly flour the work surface and roll this out to 35cm in diameter, or 14 inches.
  6. Transfer the bases to baking sheets. Dock the bases using the tines of a fork to stop the dough from bubbling up during baking.
  7. Sprinkle a little less than half of the mozzarella onto each base. Arrange 8 wedges of the camembert on each each base, followed by 4 rounds of pancetta and the sliced preserved fig.
  8. Finish it off by sprinkling half of the remaining mozzarella over each one.
  9. Bake the pizza in a preheated oven at 250c or 480f for 15 to 20 minutes until the edges are crispy and golden.
  10. Remove the pizzas from the oven, slice into wedges and serve immediately.

 

How to Make Awesome Burger Buns without an Oven!!! Amazing Soft & Tasty Pan Grilled Burger Buns!!!

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How to Make Awesome Burger Buns without an Oven!!! Amazing Soft & Tasty Pan Grilled Burger Buns!!!
Author: 
Recipe type: Burgers / Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 12
 
In this episode we're making burger buns without an oven - these buns are superb and will rival the best buns you have ever tasted!!!
Ingredients
Group 1 Ingredients
  • 30ml Instant dried yeast
  • 280ml Warm water
  • 80ml Oil
  • 60ml Sugar
Group 2 Ingredients
  • 1 Egg
  • 5ml Salt
  • 480g Strong white bread flour
  • 6 Tbs extra strong white bread flour
Instructions
  1. Place the yeast, sugar, warm water and oil in your mixer bowl. Mix this briefly, then allow it to stand for 10 minutes until very frothy.
  2. Add the egg and the salt and mix briefly again.
  3. Add half of the flour and mix this for 3 minutes until combined, then allow this to stand for 10 minutes. This standing time allows the flour to autolyse. This means than the flour becomes absolutely saturated with water resulting in a softer and better textured bread.
  4. (if you're mixing by hand, use a wooden paddle to mix until combined)
  5. Add the second half of the flour and mixt again for 7 minutes. During this time, gradually add the extra 6 tablespoons of flour.
  6. (if you're mixing by hand, mix the dough with the paddle until it comes together and comes away from the sides of the bowl, then turn it out and knead by hand for 7 minutes, adding the additional flour while kneading)
  7. After the kneading time, the dough will be soft and elastic and only very slightly sticky.
  8. Turn the dough out onto a lightly floured work surface and roll it into a log. Divide the dough into 6 for jumbo buns, 9 for regular buns and 12 for cocktail size.
  9. (if by hand, roll into a log and divide)
  10. Each piece will be in the shape of a small cylinder. Place the cylinders on their end and flatten them into discs.
  11. Allow these to stand for 10 minutes to relax the gluten. After 10 minutes, you can place these on a tray covered loosely with cling-wrap and store them in your refrigerator should you not wish to bake them immediately.
  12. Otherwise heat a pan over medium low heat and drop 2 or 3 buns into the pan. Allow these to cook for 6 to 7 minutes before flipping them over. If you are cooking refrigerated buns, give these an extra 2 minutes per side. Flip the buns over and cook for a further 6 to 7 minutes. Remove the buns from the pan and transfer them to a wire rack to cool. Continue with the remaining buns.
  13. Surprisingly, these buns cut very well even before cooling, as I am doing here. Inside you see a beautifully soft, well textured crumb with an aroma from heaven, and tons of flavor.
  14. Toast the sliced buns face down in a pan in butter, then make up your burgers, or whatever you have planned for them.
  15. For cocktail buns adjust the cooking time to 4 to 5 minutes per side, and for regular size buns, 5 to 6 minutes per side.

 

Gourmet Hotdog Rolls – Vietnamese Baguettes – Super-Crispy Crust, Super Soft Inside!!!

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Gourmet Hotdog Rolls - Vietnamese Baguettes - Super-Crispy Crust, Super Soft Inside!!!
Author: 
Recipe type: Hot Dogs / Bread & Dough
Cuisine: Vietnamese
Serves: 8
 
These gourmet hotdog rolls are actually Vietnamese Baguettes. The super-crispy crust and beautiful soft center makes for perfect hotdog roll. The process is simple, however it is time-consuming, so I do suggest making at least this batch size to make it worth your while.
Ingredients
  • 540g Strong White flour
  • 400ml Water
  • 7.5ml Salt
  • 10ml Sugar
  • 20ml Fast acting dry yeast
Instructions
  1. Place the strong white flour, salt, sugar and yeast in your mixer bowl. Place the bowl on your mixer and mix the dry ingredients together briefly.
  2. Add the water and allow the mixer to mix and knead for 8 minutes. If you're kneading by hand, knead for 10 to 12 minutes.
  3. Remove the bowl from the machine, scrape the dough down, cover the bowl with cling-wrap and let the dough rise for 60 minutes in a warm place.
  4. Rub a little oil onto your work surface. Turn the dough out and cut it into 8 equal pieces for regular rolls, or 4 for foot-longs.
  5. Working with oiled hands, fold each piece of dough in on itself 3 times, then transfer these to a baking sheet. Cover the baking sheet with an inverted roasting tin and allow these to rest for a further 20 minutes. This is the second rise.
  6. Make sure the work surface is still adequately oiled. Place one of the dough pieces on the surface and flatten it into a rectangle.
  7. Use your rolling pin to roll it out to a rectangle of 4 to 5 inches wide by about 8 inches long.
  8. Starting at the top, roll the dough down to form the roll. Roll the dough on the surface using your fingers to close the ends. Transfer the roll to your baguette pan or a baking sheet. Repeat this until all of the baguettes are formed.
  9. Time for the third rising.... lightly cover the buns lightly with cling-wrap and allow these to rise again for 45 to 50 minutes.
  10. Halfway through this time, start to pre-heat your oven to 230c or 450f.
  11. After the third rise, remove the cling-wrap and mist the rolls with water. Use a sharp knife or blade to slash 3 cuts into the tops of each roll. Spray the rolls again.
  12. Place a pan of water in the bottom of the oven.... place the buns in the center of the oven, and bake them for 20 to 25 minutes until golden.
  13. Remove the buns from the oven. If you're using a perforated baguette pan, allow them to cool on the pan, otherwise transfer the buns to a wire rack.
  14. And there it is... beautifully crispy crust with light, soft and airy inside.... just waiting to become a gourmet hotdog.

 

Making Quality Pie Shells Fast Using a Tortilla Press – Increasing Pie Production with a Few Simple Tricks!!!

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Making Quality Pie Shells Fast Using a Tortilla Press - Increasing Pie Production with a Few Simple Tricks!!!
Author: 
Recipe type: Pastry
 
The humble tortilla press is far more useful than it appears. When you're making pies or tarts this brilliant tool can cut the time it takes to make the pastry shells dramatically. Use this alongside the shell forming technique I first demonstrated in our course on pie making, and you'll cut the pastry forming time by 80%.
Ingredients
Using 5 Inch #680 Pie Foils
  • 130g of pastry for each pie base
  • 100g of pastry for each pie lid
Instructions
  1. Starting with pot pies, line the entire press with cling-wrap or plastic film. These inexpensive bread bags work very well.
  2. Roll the bottom pastry portion into a ball and place in the center of the bottom plate of the press. Flatten it out slightly and fold the plastic over this. Close the press and use the lever to press the lid flat. Repeat this with all of the pie bottoms.
  3. Use your rolling pin to roll these out further to a diameter of 7 inches.
  4. Invert a 5 inch #680 pie foil on your work surface. Open one side of the plastic on one of the pastries. Drop the pastry over the pie foil. Even the pastry around the edges and drop another foil over this. Press this down firmly around the edges.
  5. Pick the whole lot up and flip it over. Press the inner foil down firmly around the edges of the base, then the remove the foil and plastic. And there it is.... a perfectly formed, perfectly even pie base. Repeat this with the remaining bases.
  6. Use the same pressing procedure to press out the lids. For this demonstration I am not filling the pie. Drop the lid onto the pie and press the edges down gently to seal. Use a fork to crimp the edges, then trim away the excess pastry with a sharp blade. Punch 2 vents in the lid and you're ready to go.
  7. To make tart shells is just as simple. Drop the pressed and rolled tart pastry over an inverted pie foil. Drop another shell over this and press this down firmly around the edges.
  8. Lift the whole lot up and flip it over. Press the inside edges of the inner foil down firmly, then remove the inner foil and plastic. Trim away the excess pastry with a sharp blade.
  9. Use a fork to dock the pastry. This prevents the pastry from bubbling away from the foil in the next step.
  10. Press a square of foil into each pastry. Fill the pastries with rice, beans or baking beads and bake the tart shells in a preheated oven at 200c or 400f for 10 minutes. Remove the shells from the oven, carefully remove the rice and foil squares, then return these to the oven for a further 5 minutes.
  11. Your tart shells are now ready for filling and processing.
  12. Not only does this process save you tons of time, but also keeps the pastry much cooler, and inhibits shrinkage, resulting in a much better quality pie or tart.

 

Stuffed Barbecue Grilled Buns – Stuffed Roostekoek – Roostekoek Stuffed with Garlic Butter & Herbs.

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Stuffed Barbecue Grilled Buns - Stuffed Roostekoek - Roostekoek Stuffed with Garlic Butter & Herbs.
Author: 
Recipe type: Barbecue Grilled Bread
Cuisine: South African
 
Just a few episodes back we made traditional South African roostekoek, or in English, barbecue grilled buns. Following that, I had a number of requests to do the same buns stuffed with fillings.
Ingredients
  • 2 Batches of Roostekoek dough
  • 160g Butter
  • 3 Large cloves garlic, finely chopped
  • 2.5ml Salt
  • 2.5ml Dried Italian herb mix
  • Fresh cracked black pepper
Instructions
  1. To make the filling, mush the butter, garlic, salt, herbs and cracked black pepper until totally combined.
  2. Lay out a sheet of cling wrap and drop the butter mixture into the center of the plastic.
  3. Fold the plastic over the butter and roll it out to a thickness of 3mm.
  4. Transfer this to your freezer for at least an hour to solidify.
  5. Turn the roostekoek dough out onto a lightly floured work surface and gently flatten it out to a roughly rectangular shape.
  6. Use your rolling pin to roll this down to a thickness of 10mm or just less then half an inch.
  7. Remove the solid sheet of garlic butter from the freezer and cut it into squares.
  8. Mark out the center point on the dough. Space squares of frozen butter over on half of the dough at even intervals.
  9. Fold the blank dough over this and press it down lightly, then run over the sheet lightly with your rolling pin.
  10. This will allow you to see where the squares of butter are located. Cut the dough between each row of butter squares to give you 9 buns.
  11. Lightly flour a roasting pan and transfer the buns to the pan. Cover the pan with cling wrap and allow the buns to rise in a warm place for 30 minutes.
  12. Heat your barbecue to the lower side of medium heat and oil the grid. When you can hold your hand an inch from the grid for 10 seconds before burning, the temperature is right.
  13. Grill the buns for 6 minutes per side until well colored and slightly crisped on the outside.
  14. Remember that the grill is not the same temperature all over, and some of the buns may have to bake slightly longer.
  15. Remove the buns from the grill once done and serve immediately.

 

Traditional South African Roostekoek – Best Barbecue Buns Recipe – Bread Rolls on the Barbecue!!!

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Traditional South African Roostekoek - Best Barbecue Buns Recipe - Bread Rolls on the Barbecue!!!
Author: 
Recipe type: Bread / Dough / Barbecue
Cuisine: South African
Serves: 6-8
 
Roostekoek are the traditional barbecue buns served at South African barbecues, or braais. There is a trick to achieving light, well textured roostekoek, with a beautifully soft inside and slightly crispy outside.
Ingredients
  • 300g Strong white bread flour
  • 5ml Salt
  • 15ml Sugar
  • 10ml Yeast
  • 30ml Oil
  • 180ml Warm water
Instructions
  1. To start, pour the warm water into a jug. Add the yeast, sugar and oil and stir this all together. Put this aside in a warm place for 20 to 30 minutes until it is very frothy.
  2. In a large mixing bowl, combine the strong white bread flour and salt. Make a well in the center and pour in the frothy yeast mixture.
  3. Using a wooden paddle mix this until a dough comes together and comes away from the sides of the bowl.
  4. Turn the dough out onto a lightly floured work surface, sprinkle a little flour over the top, and proceed to knead the flour for 5 minutes until it is smooth and elastic.
  5. Place the dough back into the bowl, cover with cling-wrap and allow this to rise to double for 60 minutes in a warm place.
  6. Once again, turn the dough out onto a lightly floured work surface. Don't punch the dough down. You want keep as much air in the dough as possible.
  7. Lightly flour the top of the dough and gently flatten it out into a roughly rectangular shape. Use your roller to roll it to a thickness of 10mm or just less than a half inch.
  8. Use your dough scraper to cut this into 6 or 8 pieces. Place the pieces in a lightly floured pan. Cover the pan and allow these to rise again for 20 minutes in a warm place.
  9. Heat your barbecue to medium heat and oil the grid. You will know you have the correct temperature when you can hold you hand over the heat for 10 seconds before it becomes unbearable. If it hotter the buns will burn before the inside cooks, any cooler and they will dry out and become dense and heavy.
  10. Grill the buns for 5 to 6 minutes per side. Bare in mind that not all parts of the grill are the same temperature, and as a result some of the buns will grill quicker than others.
  11. Remove the buns from the grill and serve hot with a large dose of butter and the fillings of your choice.

 

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