top of page

Dessert Roosterkoek



300g white bread flour

3 tsp sugar

1 tsp of salt

10g instant yeast

200ml -220ml lukewarm water

30ml sunflower oil

6 White Marshmallows 

1 bag milk chocolate chunks

½ cup cream 


Yield – 6 roosterkoeks




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. Heat cream until bubbling. Pour the cream over the chocolate chunks in a bowl and allow to sit for 3 mins. Stir until smooth and chocolate has melted completely. Place in the fridge for 1hr to completely chill. 


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


7. Flatten out the balls and spread a generous layer of chocolate ganache over each piece of dough and top with a marshmallow.


8. Roll up and seal each roosterkoek well then sprinkle with a little flour and allow to rise for another 30 minutes. 


9. Cook over a hot fire until bread is done, crispy and brown on the outside and slightly hollow sounding.… ENJOY!

home page 1440x436px.jpg
bottom of page