Ingredients: 

 

300g white bread flour

3 tsp sugar

1 tsp of salt

10g instant yeast

180ml-200ml lukewarm water

30ml sunflower oil

Butter, cut into 1cm cubes

6 tsp Bovril 

Cheddar cheese, cut into 1 cm cubes

 

Method: 

 

1. Combine the flour, sugar and salt and sprinkle the instant yeast on top. 

 

2. Add the oil and just enough lukewarm water to form a stiff dough.

 

3. Knead the dough until it is elastic and no longer sticks to your hands. 

 

4. Place the dough into a lightly greased bowl, cover with a damp cloth and leave to rise in a warm place until doubled in size, about an hour. 

 

5. Knead down and shape into medium sized balls, about 5-6. 

 

6. Flatten out the balls and place a cube of cheddar cheese, a cube of cold butter & a teaspoon of Bovril into the center of each ball and press to close tightly.

 

7. Sprinkle with a little flour and allow to rise for another 30 minutes. 

 

8. Cook over a slow fire until done crispy on the outside and slightly hollow sounding.

 

9. ENJOY!

Bovril and Cheese Stuffed Roosterkoek