Cheese roosterkoek
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- Hannah Lewry
- Makes 6
- Easy
- Meat-free
- 50 minutes
- 15 - 20 minutes
- Woolworths Stormhoek Moscato Rosé
“This was my talented assistant Claire’s idea – a new take on a Swiss roll with cheese spiralling all the way through as it bakes and turning crunchy on the outside.” – Hannah Lewry
Ingredients
- 500 g white bread flour
- ½ t sugar
- 1 t smoked paprika
- salt, a pinch
- 1 t instant dried yeast
- 1 cup lukewarm water
- 3 T apricot jam
- 150 g Woolworths mature Gouda
Cooking Instructions
1. Combine the flour, sugar, paprika and salt and sprinkle over the yeast. Mix to combine, then add just enough water to form a stiff dough.
2. Knead the dough until it’s elastic and no longer sticks to your hands. Grease a bowl with canola oil and place the dough in the bowl. Cover with a damp tea towel and allow to rise in a warm place until doubled in size.
3. Brush a work surface with canola oil and knock down the dough. Roll out into a 25 x 45 cm rectangle, then brush with the apricot jam and sprinkle over the cheese.
4. Roll from the bottom upwards to form a log, then cut into 6–8 pieces. Prove on an oiled baking tray, covered with a tea towel, for 20 minutes. Oil slightly and place on a braai grid. Braai over warm coals until golden, rotating every few minutes until evenly browned and cooked through.
Photographs: Jan Ras
Food Assistant: Claire-ellen Van Rooyen
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