rolls – My Whisk and I

Roosterkoek

October 8, 2021October 7, 2021by Karen ClaassenLeave a Comment

Roosterkoek is a traditional South African bread roll that is cooked on an open fire. It is smoky, slightly charred and heaven-in-a-bite when eaten slightly warm with butter. This recipe makes about 10 – 12 roosterkoeke.

1kg bread flour
15g instant yeast
15ml salt
about 700ml lukewarm water

Add the flour, yeast and salt to the bowl of a stand mixer fitted with a dough hook.
Turn the mixer on to a low speed and add just enough water to make a stiff dough.
Knead on medium speed for 5 minutes until the dough is elastic and smooth.
Lightly oil a clean mixing bowl, place the dough in it and cover with a clean tea towel.
Proof the dough for 90 minutes.
Knock the dough back and roll it to a 2cm thickness on an oiled work surface.
Cut the rolled dough into roughly 10 – 12 equal sized pieces. Place the pieces of dough about 5cm apart on an oiled baking sheet. Cover with a tea towel and set aside to rise while you get your break/outdoor fire ready.

Brush the griddle with a thin layer of vegetable oil and wait for any flair-ups/flames to die away.
Cook the Roosterkoek on a medium-warm fire for 10 minutes before turning them over for another 10 minutes cooking time.
Serve slightly warm with butter and your choice of filling.

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Chocolate Rolls

October 4, 2021October 3, 2021by Karen ClaassenLeave a Comment

These rolls are a cheat’s version of the French pain au chocolat – less work and equal taste. Makes 12 rolls.

325g bread flour
3,7ml salt
150ml milk
40g butter
10g instant yeast
35ml sugar
1 egg
80g chocolate, chopped
Eggwash: 1 egg + 15ml water, whisked together

Spray a 12-hole muffin tin with cooking spray.
Add the flour and salt to the bowl of a stand mixer fitted with the dough hook.
Warm the milk until tepid and pour it into a mixing bowl.
Add the butter, yeast and sugar to the milk and stir until the butter has melted.
Add the egg and whisk together.
Turn the mixer on a low speed and add the liquids. The dough will be VERY sticky!
Turn the mixer to medium speed and knead for 6 minutes. You want a dough that is soft, smooth and elastic.
Place the dough in an oiled mixing bowl and cover with a clean tea towel. Set aside to proof for 90 minutes.
Lightly dust a work surface with flour and roll the dough to a large rectangle.
Sprinkle the chopped chocolate over the length, in the centre.

Now fold the sides over so that you have a dough layer, chocolate layer and another 2 dough layers.
Roll the folded dough with a rolling pin so that the chocolate bits roll into the dough.
Divide and cut the dough into 12 equal pieces.
Cut each piece into 3, keeping the top attached.
Plait the dough and then roll up each plaited piece and place it in a muffin hole.
Cover the muffin tin with a tea towel and allow to proof for 20 minutes.
Preheat your oven to 180℃.
Brush the rolls with the egg wash and bake for 20 minutes.
Serve slightly warm with a cup of coffee.

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Coffee Buns

June 28, 2021June 17, 2021by Karen ClaassenLeave a Comment

These buns have a crispy coffee flavoured topping and a buttery, feather-soft inside. They are truly delicious and easy to make! Makes 10 buns.

50g butter
325g bread flour
3,5ml salt
150ml milk
45g butter
10g instant yeast
35ml sugar
1 egg

For the topping:
60g sugar
60g butter, room temperature
10ml warm water
2,5ml coffee powder
1 egg
70g flour
a pinch of salt

Cut the 50g butter into ten equal pieces, wrap in baking paper and place it in the freezer.
Line a large baking sheet with baking paper.
Add the flour and salt to the bowl of a stand mixer fitted with the dough hook.
Warm the milk until tepid and pour it into a mixing bowl.
Add the butter, instant yeast and sugar to the milk and stir until dissolved.
Turn the mixer onto a low speed and add the liquids. Mix/knead for about 3 minutes. The dough will be very sticky!
Turn the mixer to medium speed and knead for another 6 minutes. You want a dough that is soft, smooth and elastic.
Divide the dough into 10 equal pieces – weigh them on a scale, they should be around 60g each.
Roll each portion into a ball and then roll the ball into a disc with a rolling pin – about 9cm in diameter.
Take the butter cubes from the freezer and place a cube in the centre of the dough disc. Lift the sides and cover the butter with the dough, pinching it together, to seal.
Flip the ball over and place on the prepared baking sheet. Keep going until there is no dough left.
Spray some plastic wrap with cooking spray and lightly cover the buns. Set aside to proof for 90 minutes.

Coffee topping:
Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment.
Beat until the mixture is light in colour and has a fluffy texture.
Dissolve the coffee powder in the warm water and add to the butter mixture. Stir through by hand.
Add the egg and stir until incorporated.
Add the flour and salt and stir to mix.
Spoon the mixture into a piping bag and place in the refrigerator until needed.

Preheat your oven to 180℃.
Pipe the coffee topping in a tight circular pattern, starting from the centre of the bun working a third of the way down.
Bake the buns for 20 minutes.

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Cinnamon Rolls

June 7, 2021June 4, 2021by Karen ClaassenLeave a Comment

Few things beat an aromatic cinnamon roll on a cold day and these rolls are no exception! I like to hero the yeasty bread and therefore the sugar glaze is toned done in this recipe. Yields 20 rolls but may easily be halved.

1250ml bread flour
7,5ml salt
75ml butter
450ml milk
45ml sugar
15ml instant yeast

30ml butter
30ml white sugar
30ml brown sugar
10ml cinnamon

Add the flour, salt and sugar to the bowl of a stand mixer fitted with the dough hook.
Add the butter and milk to a jug and warm it in the microwave oven. Stir until the butter has melted and the milk is tepid and NOT hot.
Add the sugar and yeast to the milk mixture and stir to dissolve.
Turn the mixer onto low speed and add the milk mixture. Mix/knead for 2 minutes.
Now turn the speed to medium and knead for a further 5 minutes.
Transfer the dough to a clean, lightly oiled bowl and cover with a plastic bag and a tea towel.
Set aside to proof for 1 hour or until doubled in volume.
Line an overproof baking dish/baking tray of about 25cm X 35cm with baking paper.
Dust a work surface with flour and roll the dough into a large rectangle. About 65cm X 30cm.
Melt the 30ml butter and brush an even layer onto the rolled dough.
Mix together the sugars and cinnamon and sprinkle evenly onto the dough.
Roll into a sausage, in the length.
Cut the sausage of dough into 20 even pieces. I do this by halving the sausage, and again halving the half sections and then simply slicing it into five more-or-less equal pieces.
Arrange the dough spirals in the prepared baking dish, cut side facing up and about 1 – 2 cm between them, or as evenly spaced as you can manage.
Slip the baking dish into a plastic bag and leave to proof for 30 minutes.
Preheat your oven to 180℃.
Bake the rolls for 30 minutes.

For the glaze:
500ml icing sugar
30ml butter
10ml vanilla
60ml milk

Sift the icing sugar into a mixing bowl.
Melt the butter and add the vanilla and milk to it.
Pour the wet ingredients into the icing sugar while stirring.

Remove the cinnamon rolls from the oven and immediately drizzle the glaze onto the rolls.
Serve warm or cooled down.