Takes a little effort Archives

Fruity dessert

Milk stout-and-chocolate cake with butterscotch sauce, caramel chocolate shards and dark chocolate icing

30 minutes

Aliums

Beef-and-beer pie with slow-roasted cipollini onions

30 minutes

Curried spiral breads with satay-style chicken strips

15 minutes

Prawns and

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

25 minutes

Asparagus recipes

Cranberry and orange hot cross buns with milk chocolate drizzle

15 minutes

Easter recipes

Traditional homemade hot cross buns

15 minutes

Braai recipes

Chocolate-chip stokbrood

10–15 minutes

Chocolate-chip stokbrood

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus rising time

Cooking Time 10–15 minutes

Ingredients

360 g flour
1/2 t salt
40 g butter
250 ml milk, warmed
1 x 10 g dried yeast sachet
2 T sugar
100 g milk chocolate, chopped
Peanut butter paste, for serving

Method

1. Sift the flour, then mix with the salt in a large bowl. Rub in the butter until the mixture resembles breadcrumbs.

2. Mix the milk, yeast and sugar and allow to stand for 5 minutes, then pour into the flour and stir with a wooden spoon until the dough comes together.

3. Turn out onto a clean, floured surface and knead the dough until it is smooth and elastic, about 10 minutes.

4. Place the dough in a lightly oiled bowl and cover with a clean tea towel and allow to stand for an hour in a warm place, or until doubled in size.

5. Roll out the dough on a clean, floured surface to a thickness of 2 cm, sprinkle over the chopped chocolate and push the shards into the dough using the palm of your hand.

6. Cut into strips, about 4 cm wide, and wrap around clean sticks, then braai over a fire until golden and cooked through – make sure you rotate the stick frequently to prevent the bread from burning.

7. Serve with the peanut butter paste.

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Chocolate-chip stokbrood

Chocolate-chip stokbrood

Ingredients

Method