Roosterkoek

—

by

knapsekerel
in

Ingredients

  1. 300gr plain wheat flour
  2. 10ml instant yeast
  3. 5ml salt (1 tsp)
  4. 15ml sugar (1 Tbs)
  5. 30ml sunflower oil (2 Tbs)
  6. 180 – 200ml warm water.

Instructions

  1. In a small cup, mix the yeast, sugar and a small amount of warm water together and stir until the mixture starts to foam. This should take about 1 to 2 minutes.
  2. In a large separate bowl, mix the flour and salt together to spread the dry ingredients evenly. Add the oil to the mix and then add the water bit by bit whilst mixing. The ingredients will start to form a sticky dough.
    • Ensure not to add too much water to the mixture.
  3. Add the yeast and sugar mix to the large bowl and mix thoroughly.
  4. Place the dough onto a cold surface such as a granite block or similar with flour spread over the surface. Knead the dough for 5 – 8 minutes ensuring a even consistency. Then place the dough back into the large bowl lightly oiled, cover the bowl with a kitchen towel and rest for about 1 hour in a warm area.
  5. Start a nice woodfire or charcoal fire in your Knapse Kêrel to get the fire ready for your roosterkoek.
  6. Divide the dough into about 12 equally sized pieces shaped into a slightly flattened round ball. Place on a baking tray or similar, wrap with cling film and rest for another 15minutes.
  7. Your fire should be ready to cook the roosterkoek. Place the deflector plate between the coals and grid if the heat is to much. Place the grid onto the Knapse Kêrel or use a foldable grid.
  8. Place the rolls onto the grid and cover with the smoker lid. Check the progress about 10 minutes in. Turn around if required and place the smoker lid back onto the Knapse Kêrel.
  9. The Roostekoek should be slightly browned on each side and sound hollow when tapped.
  10. Cut open and serve with fresh butter and topping of your choice.