Stokbrood with a twist

Stokbrood with a twist


Make 4. Preparation time 20 minutes, plus rising time. Cooking time 20 minutes.

4 cups bread flour
1 tablespoon salt
1 tablespoon sugar
1 sachet (10 g) instant yeast
1 cup lukewarm water
2 tablespoons olive oil, plus extra
4 sticks
1 packet instant chocolate pudding
400 ml milk or cream, ice cold

• Combine the flour, salt, sugar and yeast in a bowl. Pour in the lukewarm water. Mix to make a pliable dough, add a bit more water if necessary and knead for 10 minutes.

• Shape into a ball and rub with olive oil. Cover and let it rise in a warm place until doubled in size. Divide into 4 pieces and roll each into a thick sausage.

• Wet the ends of each piece of dough and roll the sausage around a stick, firmly securing the ends.

• Braai the stokbrood high over medium-hot coals (about 30 cm from the heat) for about 20 minutes or until cooked through.

• In the meantime mix the instant pudding with the cold milk or cream and pour into a clean ziplock bag. When the bread is cooked, pull it from the stick and cut the corner off the bag. Squeeze the chocolate pudding onto the warm bread and tuck in.

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