Stokbrood with vanilla-honey baked Camembert

Stokbrood with vanilla-honey baked Camembert

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  • 4
  • Easy
  • Meat-free Pescatarian
  • 35 minutes
  • 30 minutes
  • Weltevrede Vanilla Chardonnay 2017


  • 500 g flour
  • 1 t bicarbonate of soda
  • 1 t sea salt
  • 30 g cold butter, cubed, plus extra for serving
  • 2 cups double-thick plain yoghurt (or buttermilk)
  • 250 g Woolworths Roydon Camembert, melted
  • 2-3 T honey
  • 1 vanilla pod, split

Cooking Instructions

Place all the dry ingredients in a bowl and rub in the butter using your fingertips. Once the mixture resembles breadcrumbs, gradually cut in the yoghurt or buttermilk using a butter knife until a dough forms.

Divide into tennis-ball-sized portions, roll into long strips and twist around skewers or sticks.

Braai over open flames, turning occasionally, until slightly charred and cooked through. Serve with the melted Camembert, honey and vanilla seeds.

Cook's note: I love stokbrood as it’s such a nostalgic recipe. It’s so delicious when the edges catch on the hot coals and the dough puffs up. Add a grown-up twist in the form of a skillet of oozy Camembert and sticky honey and there won’t be a hungry belly in the house.

Shop the ingredients:

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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