Roosterkoek with Filling is a traditional South African recipe for a classic yeasted bread that is filled with a blend of onion and cheese and which is typically cooked straight on a barbecue. The full recipe is presented here and I hope you enjoy this classic South African version of: Roosterkoek with Filling.
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Ingredients:
500g fine cake flour
1 tsp salt
1 tsp sugar
2 tsp active, dried, yeast
25g margarine
lukewarm water, to bind
2 onions, chopped
200g grated cheese
1 egg, beaten
Method:
Combine the flour, salt and sugar in a bowl. Add the yeast and mix with a fork. Rub the margarine into this mixture with your fingertips then form a well in the centre and add just enough lukewarm water (about 310ml) to bring the dry ingredients together as a soft dough.
Knead the dough thoroughly for about five minutes, or until smooth and elastic. Turn out onto a lightly-floured work surface and roll into a rectangle. Combine the onion and cheese in a bowl and sprinkle this over half the dough. Fold the uncovered half of the dough over the covered half then cut into 10cm squares. Pinch the sides firmly to seal the edges and brush the surface with beaten egg. Cover lightly and allow to rise for about 40 minutes, or until doubled in volume.
Heat your barbecue then place the bread pieces over medium coals and cook, turning frequently, until done through (about 25 minutes). Alternatively, set on a greased baking tray, transfer to an oven pre-heated to 200°C and bake for 15 minutes.
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