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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




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.



Bovril and Cheese Stuffed Roosterkoek

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