Potbrood Chelsea bun
8
Easy
45 minutes, plus 40 minutes’ proving time
35 minutes
If you know anything about me, you know I love a gigantic, middle-of-the-table thing. This bread promises to be the coolest, tastiest, least ordinary bread you’ve ever made. There’s something so provocative about tearing into a massive bread with your bare hands instead of the predictable motion of hacking through it with a knife like a normie. Nothing against knives though, or normies!
This extra-special bread contains fried, curried cabbage and is brushed with spicy baharat butter. It’s all over town how crazy I am about cabbage; I love it curried and served with isonka samanzi, so I decided to roll the two together here. I’ve made mine in the oven, but nothing is stopping you from doing it on hot coals the old-fashioned way. Curried cabbage is one of those delicious things South Africans love to eat – if you have some cabbage left over, spoon it on top of the bread, fold it into softened butter or have it next time with uphutu. The baharat butter makes it the perfect amount of spicy and indulgent.
Ingredients
Method
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For the cabbage:
- 45 g ghee
- ¼ shredded cabbage
- 1 punnet Woolworths prepared garlic, ginger and chilli
- 1 large sprig curry leaves
- 1 T paprika
- 1 T cumin seeds
- 1 T yellow mustard seeds
- 1 T mild curry powder For the baharat butter:
- 150 g butter
- 2 T Woolworths baharat spice
- 1 T paprika For the bread:
- 800 g cake flour, plus extra for dusting
- 10 g instant dry yeast
- 2 T salt
- 2 ½ T brown sugar
- 3 ½ cups lukewarm water
Method
Ingredients
1. To make the cabbage, heat the ghee in a pan and fry the cabbage over a medium heat until slightly softened. Add the garlic, ginger, chilli, curry leaves, paprika, cumin and mustard seeds, and fry for a further 3 minutes until fragrant. Add the curry powder and 2 T water and fry until the water has evaporated. Set aside to cool.
2. To make the baharat butter, melt the butter in a saucepan. Add the baharat spice and parpika, and fry gently for 3 minutes, then set aside.
3. To make the potbrood, place all the dry ingredients in a bowl. Make a well in the centre of the mixture and gradually add the water, working it into the flour until a dough begins to form – it shouldn’t be too wet.
4. Turn the dough out onto a floured surface, and knead for 5–10 minutes, or until the dough is no longer sticky and is workable. Roll into a ball and return to the bowl. Cover with clingwrap, place somewhere warm and allow the dough to prove until doubled in size, about 40 minutes.
5. Preheat the oven to 180°C. Once the dough has risen, knock down and reshape it into a ball. Roll out to a thickness of 2 ½ cm. Grease a cast-iron pot or 25 cm springform cake tin. Spread a layer of cabbage onto the dough. Cut the dough into 3 strips lengthways and roll up to make a large “Chelsea bun” shape, joining the strips at the short ends. Carefully lift into the greased pot or cake tin. Brush with some of the baharat butter and bake for 35–40 minutes or until golden brown, risen and cooked through. Brush with the remaining baharat butter, sprinkle with salt and serve warm.
Find more cabbage recipes here.
Food assistant: Lerato Motau
Videographer: Romy Wilson
Photographer: Shavan Rahim
Production: Amy Ebedes-Murray
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