Mandazi

Makes: 30 – 40 Mandazi  Oil Temperature: 160 °C

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 1 tsp )
15 ml Sugar ( 2 tbsp )
30 g Oil ( 2 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
300 ml Lukewarm water ( 2½ cups )
750 ml Oil, for frying ( 1 x small bottle )
Paper towel/brown paper

Filling

250 g Sliced Polony, or any other cold meat of
your choice ( 1 cup )
250 ml Grated cheddar cheese ( 1 cup )
60 ml Chakalaka / Atchar mix ( ¼ cup )

Method

  1. Mix the flour, salt and sugar together.
  2. Add the Anchor Instant Yeast and mix through with the flour mixture.
  3. Mix the oil and water together and add to the flour mixture to form a soft dough.
  4. Knead the dough for 10 minutes until smooth and elastic.
  5. Place the dough on a lightly floured surface,cover with greased plastic and leave to rest for 10 minutes.
  6. Prepare the filling ingredients and mix together. Start to warm the oil slowly and ensure that it does not get too hot. Remove from the heat.
  7. Knock the dough down and roll the dough out on a lightly sprinkled flour surface to 3 mm thickness.The dough
    must be quite thin.
  8. Cut the dough into 15 cm – 20 cm strips and cut triangles out of each strip.
  9. Drop the triangles into the warm oil, fry for 3 min. on the one side and turn over. Fry for 3 min. on the other side.
    Remove and drain on paper towel or brown paper.
  10. Once cooled, cut the triangle open on one side and fill with the prepared filling. The triangle should be hollow to fill.
    Any filling of your choice can be used.

Stokbroodjies

Makes: 12 Stokbroodjies Braai: Medium Coals
Preparation Time: 1 hour    Braaing Time: 10 – 12 minutes

Ingredients

500 g White bread flour ( 4 x 250 ml / 4 cups )
10 ml Salt ( 2 tsp )
15 ml Sugar ( 1 tbsp )
10 g Anchor Instant Yeast (1 packet)
300 ml Lukewarm water (± 1 1/4 cups)
60 ml Olive oil (1/4 cup)
30 cm Dowel stick, 10 – 15 mm thickness
Sauces of own choice

Method

  1. Mix the bread flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Mix the water and the oil together and add to the flour mixture to form a soft dough.
  3. Knead the dough for 10 minutes until smooth and elastic.
  4. Cover with lightly greased plastic and allow to rest for 5 minutes.
  5. Knock the dough down and divide into 12 equal pieces. Roll each piece into a round ball and place under greased
    plastic to rest.
  6. Soak the dowel sticks in water, remove, dry and brush with oil.
  7. Roll each dough ball into a 20 cm strand and wrap around a greased dowel stick. Place on a bread board for 10
    minutes to rise.
  8. Place over medium braai coals on a greased braai grid for 10 – 12 minutes, turning occasionally until golden brown.
  9. Remove and allow to cool on a cooling rack. Remove the dowel stick and serve with sauces of own choice.

Steam Bread Rounds

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Makes: 24 Steam Bread Rounds / Dombolo Rounds  Steaming Time: 1 hour
Preparation Time: 2 hours  Steaming Temperature: Plate setting – no 2 – 3

Ingredients

1 kg Cake flour ( 8 x 250 ml / 8 cups )
10 ml Salt ( 2 tsp )
10 ml Sugar ( 2 tsp )
60 g Margarine ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
625 ml Lukewarm water ( 2½ cups )

Method

  1. Mix flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Add enough lukewarm water to the flour mixture to form a soft dough. Add about 20 – 30 ml extra water, should it be necessary. The dough must not be too stiff.
  3. Knead the dough for 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 5 minutes.
  4. Once rested, knock down the dough and roll up into a roll. Divide the dough into 24 equal pieces.
  5. Roll each piece into a round ball and place into greased muffin pan hollows.
  6. Cover with greased plastic and allow to rise in a warm place for about 20 minutes.
  7. Place the muffin pan onto a rack into the prepared saucepan of boiling water. Make sure the lid is dry and cover with the lid to steam for 30 minutes, or until cooked. Don’t lift the during the steaming time, as the dough will collapse.
  8. Carefully lift the muffin pan from the saucepan and place onto a cooling rack.
  9. Allow to stand for 5 minutes, loosen the sides with your finger, pulling it away from the side.
  10. Turn out onto a cooling rack. Once cooled, slice and serve with a delicious stew.

Tin Steam Bread

Tin Steamed bread slider
Tin Steamed bread slider
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Makes: 16 Tin Steam Bread / Dombolo   Steaming Time: 1 hour
Preparation Time: 2 hours Steaming  Temperature: Plate setting – no 2 – 3

Ingredients

1 kg Cake flour ( 8 x 250 ml / 8 cups )
10 ml Salt ( 2 tsp )
10 ml Sugar ( 2 tsp )
60 g Margarine ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
625 ml Lukewarm water ( 2½ cups )

Method

  1. Mix flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Add enough lukewarm water to the flour mixture to form a soft dough. Add about 20 – 30 ml extra water, should it be necessary. The dough must not be too stiff.
  3. Knead the dough for 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 5 minutes.
  4. Once rested, knock down the dough and roll up into a roll. Divide the dough into 16 equal pieces.
  5. Roll each piece into a sausage shape, to fit into the tin and place them into the greased tins. The 410 g tin
    should be filled ¾ way of the tin.
  6. Cover with greased plastic and allow to rise in a warm place for about 20 minutes.
  7. Place the tins into the prepared saucepan of boiling water. Make sure the lid is dry and cover with the lid to
    steam for 30 minutes, or until cooked. Don’t lift the lid during the steaming time, as the dough will collapse.
  8. Carefully lift the tins out of the saucepan and place onto a cooling rack.
  9. Allow to stand for 5 minutes, loosen the sides carefully with a knife and turn out onto a cooling rack.
  10. Once cooled, slice and serve with stew or your favourite topping.

Dumplings

Makes: 24 Dumplings     Steaming Time: 15 – 20 minutes
Preparation Time: 2 hours    Temperature: Plate setting – no 2 – 3

A classic, traditional South African recipe. Use as a dumpling in your favourite soups or stew or as a steam bread.

Ingredients

1 kg Cake flour ( 8 x 250 ml / 8 cups )
10 ml Salt ( 2 tsp )
10 ml Sugar ( 2 tsp )
60 g Margarine ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
625 ml Lukewarm water ( 2½ cups )

Method

  1. Mix flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Add enough lukewarm water to the flour mixture to form a soft dough. Add about 20 – 30 ml extra water, should it be necessary. The dough must not be too stiff.
  3. Knead the dough for 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 5 minutes.
  4. Pinch off small bits of dough and place into the stew, which by now should have been cooking for about 45 minutes.
  5. Replace the lid and simmer for a further 15 – 20 minutes or until the dumplings have cooked through.

Spiced Coconut Koeksisters

Makes: 12 Large or 24 Small Spiced Coconut Koeksisters   Oil Temperature:160 °C
Preparation Time: 1 hour 30 minutes    Frying Time: 1 hour

A Koeksister is a traditional South African confectionery bake made from fried dough and infused in syrup or honey. This variant is rolled in desiccated coconut.

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 1 tsp )
60 ml Sugar ( 4 tbsp )
5 ml Mixed spice ( 1 tsp )
5 ml Cinnamon ( 1 tsp )
10 g Anchor Instant Yeast ( 1 packet )
60 g Margarine ( 4 tbsp )
125 ml Warm milk ( ½ cup )
80 ml Lukewarm water ( ⅓ cup )
1 Large egg, beaten

Syrup

400 g Sugar ( 500 ml / 2 cups )
250 ml Water ( 1 cup )
5 ml Vanilla essence ( 1 tsp )

To Coat

80 g Coconut ( 250 ml / 1 cup )

Method

  1. Mix the cake flour, salt, sugar, mixed spice and cinnamon together. Add the Anchor Instant and mix.
  2. Melt the margarine in the warm milk and add the lukewarm water. Add the beaten egg.
  3. Add the liquid mixture to the dry ingredients to form a soft dough.
  4. Knead the dough well until smooth and elastic, about
    10 minutes.
  5. Place the dough on a lightly floured surface, cover with greased plastic and allow to rest in a warm place for
    10 minutes.
  6. Knock the dough down, divide into 12 large or 24 small pieces.
    Roll each piece into a strand of 15 cm (6 inches) long.
  7. Take a strand in each hand, hold the ends and swing the strand a few times. Bring the ends together, hold and let the strand spiral.
  8. Place the twists onto a lightly oiled baking tray, cover with greased plastic and allow to rise in a warm place for
    15 – 20 minutes.
  9. To make the syrup, dissolve the sugar in the water in a saucepan. Add the cinnamon and bring to the boil over low heat. Simmer over low heat for 15 minutes, stirring continuously.
  10. Deep-fry the Koeksisters in hot oil – 3 minutes on the one side, turn and 3 minutes on the other side, until golden brown.
  11. Remove from the oil and drain on paper towel.
  12. Dip the warm Koeksisters in the syrup and roll in the coconut to coat.

Red Cakes

Makes: 12 large or 24 small buns
Preparation Time: 1 hour

Ingredients

420 g Cake flour ( 875 ml / 3½ cups )
5 ml Salt ( 1 tsp )
60 ml Sugar ( 4 tbsp )
60 g Margarine ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
80 ml Lukewarm water ( approx. ⅓ cup )
125 ml Lukewarm milk ( ½  cup )
1 Large egg ( beaten )
750 ml Oil ( 1 small bottle ) ( for frying )
160 g Coconut ( 2 cups )

Syrup

450 g Apricot jam ( 1 small tin ) ( for filling )
100 g Sugar ( ½  cup )
125 ml Water ( ½ cup )

Method

  1. Mix all the dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a soft dough.
  3. Knead the dough well until smooth and shiny, about 10 minutes
  4. Knock the dough down, divide into 12 equal large or 24 small pieces and shape each piece into a ball. Place the balls onto an oiled baking tray and press each ball into a flat round circle.
  5. Cover with greased plastic and allow to rise in a warm place until double the size, about 20 – 30 minutes.
  6. To make the syrup: mix apricot jam, water, sugar and food colouring together. Stir until the sugar has dissolved and stir over low heat, until warmed.
  7. Deep-fry in hot oil until golden. Remove and drain on paper towel. Dip each into warm syrup and roll in coconut.

Mosbolletjies

Makes: 24 Mosbolletjies    Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 20 – 25 minutes

Ingredients

360 g Cake flour ( 3 x 250 ml / 3 cups )
5 ml Salt ( 1 tsp )
60 ml Sugar ( 4 tbsp )
60 g Margarine ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
125 ml Lukewarm milk ( ½ cup )
1 Large egg, beaten
80 ml Lukewarm water ( ⅓ cup )
200 g Sugar ( 1 cup )
125 ml Water ( ½ cup )

Method

  1. Mix all the dry ingredients together and rub the margarine into the cake flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix lukewarm milk and beaten egg together and add enough lukewarm water to form a soft dough.
  3. Knead the dough well until smooth and elastic, about 10 minutes. Place on a lightly floured surface and cover with greased plastic and allow to rest for 10 minutes.
  4. Knock the dough down. Cut into 24 equal pieces
    and shape each piece into a ball.
  5. Place the balls in rows, so that they touch
    each other, into 2 greased bread pans. Cover
    with greased plastic and allow to rise in a
    warm place until double the size, about
    20 – 30 minutes.
  6. To make the glaze, dissolve the sugar in the
    water and stir over low heat until slightly
    thickened.
  7. Bake the Mosbolletjies in a
    preheated oven at
    180 °C / 350 °F for
    20 – 25 minutes, or until
    golden brown.
  8. Brush with glaze.

Hot Cross Buns

Makes: 18 Hot Cross Buns    Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 20 – 25 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 1 tsp )
60 ml Sugar ( 4 tbsp )
3 ml Mixed spice ( ½ tsp )
3 ml Nutmeg ( ½ tsp )
5 ml Cinnamon ( 1 tsp )
10 g Anchor Instant Yeast ( 1 packet )
60 g Margarine
155 ml Warm milk ( ½ cup + 2 tbsp )
1 Large egg, beaten
125 ml Lukewarm water ( ½ cup )
150 g Dried fruit cake mix ( 250 ml / 1 cup )

Topping

120 g Cake flour ( 1 x 250 ml / 1 cup )
3 ml Salt ( ½ tsp )
45 ml Oil ( 3 tbsp )
155 ml Milk ( ½ cup + 2 tbsp )
Beaten egg, to brush
Sugar water, to glaze

Method

  1. Mix the flour, salt, sugar and spices together. Add the
    Anchor Instant Yeast and mix.
  2. Melt the margarine in the warm milk and cool slightly. Add the milk mixture to the dry ingredients, together with the beaten egg and enough lukewarm water to form soft dough.
  3. Knead the dough well for
    10 minutes until smooth and elastic. Cover with greased plastic and rest for 10 minutes.
  4. Knock the dough down and work the dried fruit in, whilst kneading. Divide the dough into 18 equal pieces.
  5. Shape each piece into a bun and place on a greased baking tray. Cover with greased plastic and rise in a warm place, about
    25 – 30 minutes.
  6. Mix the flour, salt, oil and milk, for the topping, together until smooth. Mixture should be fairly thin to pipe, but thick enough to hold shape.
  7. Brush the buns with beaten egg and pipe a cross over each bun.
  8. Bake in a preheated oven at 180 °C / 350 °F for
    20 – 25 minutes.
  9. Glaze the buns with sugar water, whilst hot.

Steam Bread

Steam Bread
Steam Bread
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Makes: 1 Large Steam Bread / Dombolo or 2 Medium Breads / Dombolo  Steaming Time: 1 hour
Preparation Time: 2 hours  Steaming Temperature: Plate setting – no 2 – 3

Ingredients

1 kg Cake flour ( 8 x 250 ml / 8 cups )
10 ml Salt ( 2 tsp )
10 ml Sugar ( 2 tsp )
60 g Margarine ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
625 ml Lukewarm water ( 2½ cups )

Method

  1. Mix flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Add enough lukewarm water to the flour mixture to form a soft dough. Add about 20 – 30 ml extra water, should it be necessary. The dough must not be too stiff.
  3. Knead the dough for 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down, roll into a round ball and place into a large, greased enamel dish, OR Divide the dough in half, make 2 rounds and place them into 2 greased enamel dishes to make 2 medium Steam breads / Dombolo.
  5. Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 minutes.
  6. In the meantime, pour water into a large saucepan – filled a third of the way. Bring the water to boil. Make sure the enamel dish does fit into the saucepan.
  7. Once the dough has risen in the dish, place the enamel dish into the prepared boiling water. Cover with the lid, making sure the lid is dry. Steam for 1 hour and 30 minutes, or until cooked. Don’t lift the lid during the steaming time, as the dough will collapse.
  8. Carefully lift the cooked Steam bread / Dombolo out of the saucepan onto a cooling rack. Allow to cool for 5 minutes.
  9. Loosen the sides with a knife and turn out onto a cooling rack. Cool before slicing.

Serve

Serve slices of Steam bread / Dombolo with your favourite stew, together with cooked green beans, pumpkin and potato salad.

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