• 10 Cups of flour
• 1 cup of sugar
• 10 teaspoons of baking powder
• 2 Cups of amasi
• 500grams of Rama/Woodenspoon
• I don’t use eggs because some clients don’t consume eggs
• You can add 1 Cup of vanilla custard- optional

Ingredients:

• 4 cups cake flour
• 4 tbsn Sugar
• pinch Salt
• 4 tbsn powdered milk(optional)
• 10g sachet of yeast
• 2 cups Warm water
• 1 tbsn oil

Method:

1. Mix flour, salt, powder milk, yeast & sugar.
2. Add water to the dry mixture and knead until the dough is soft and elastic.
3. Place dough into a bowl, cover bowl with a plastic bag or cloth and leave in a warm place for an hour to rise.
4. Pour cooking oil in a deep pot and wait until is hot enough.
5. Place the balls in the pot when the side is golden brown, turn over and allow the other side to cook as well.
6. Enjoy

• 1/2 cup melted butter (1 stick)
• 1 cup brown sugar
• 1 loaf of thickly sliced bread
• 4 eggs
• 1 1/2 cup milk
• 1 teaspoon vanilla
• Powdered sugar for sprinkling
• Cinnamon for sprinkling

1. Melt butter in microwave & add brown sugar….stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan….spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syrup.

Ingredients

For the Dough:

• 2 ½ cups all-purpose flour
• 1 cup lukewarm water
• 1 tsp sugar
• 1 tsp salt
• 2 tsp instant yeast
• 2 tbsp olive oil

For the Filling (Optional):

• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
• ½ cup fresh herbs (parsley, cilantro, or chives), chopped
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions

1. Make the Dough
   In a large mixing bowl, combine the lukewarm water and sugar.
   Sprinkle the yeast on top and let it sit for 5 minutes until frothy.
   Add the flour, salt, and olive oil to the yeast mixture.
   Mix until a dough forms.
   Knead the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic.
   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour, or until it doubles in size.
2. Prepare the Filling
   In a small bowl, mix the shredded cheese, chopped herbs, garlic powder, salt, and pepper.
   Adjust seasoning as needed.
3. Shape the Flatbreads
   Once the dough has risen, punch it down to release the air.
   Divide the dough into 8 equal pieces.
   Roll each piece into a small circle.
   Place a spoonful of filling in the center of each circle.
   Fold the edges over the filling and pinch them together to seal the dough.
4. Flatten the Filled Dough
   Gently roll each stuffed dough ball into a flat circle, being careful not to let the filling spill out.
5. Cook the Flatbreads
   Heat a non-stick skillet or griddle over medium heat.
   Place a flatbread onto the skillet and cook for 2–3 minutes per side, until golden brown and slightly puffed.
   Repeat with the remaining flatbreads, adding a small amount of oil to the skillet if needed.
6. Serve and Enjoy
   Serve the flatbreads warm with your favorite dips (like yogurt sauce or hummus) or as a side to soups and stews.

Ingredients

• 500 g 1 pound flour;
• 150 ml 5 fl. oz warm milk;
• 150 ml 5 fl. oz warm water;
• 1 tsp salt;
• 2 tbsp dry yeast;
• 3 tbsp olive oil;
• chopped parsley
• chili flakes

Instructions

1. Mix yeast and salt into flour with a whisk.
2. Add the warm milk and water and knead just until the liquids are absorbed.
3. Mix in the olive oil and knead until the dough is smooth (around 10 minutes).
4. Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size.
5. When the dough has risen enough, divide it into six pieces and roll each one into a ball.
6. Each flatbread should be rolled out and put on a pan with medium-high heat.
7. Take 5–6 minutes to cook (2.5-3 minutes on each side).
8. Each flatbread should make a pocket in the middle when you flip it over.
9. Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.

This traditional South African treat brings back memories of festive gatherings and family celebrations, where the sweet and sticky goodness of koeksisters was always a highlight. These braided, syrup-soaked doughnuts are a true delight.

You Will Need:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons unsalted butter, cold and cubed
• 1/2 cup milk
• 1 large egg
• Oil for frying

For the Syrup:

• 2 cups sugar
• 1 cup water
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)

Preparation Steps:

1. Prepare the Syrup:
   1. In a medium saucepan, combine the sugar, water, and cream of tartar.
   2. Bring to a boil over medium heat, stirring until the sugar dissolves.
   3. Reduce heat and simmer for 5-7 minutes.
   4. Remove from heat, stir in vanilla extract (and cinnamon, if using), and let the syrup cool.
   5. Refrigerate until cold.
2. Make the Dough:
   1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
   2. Add the cold, cubed butter and rub it into the flour mixture until it resembles coarse crumbs.
3. Combine Wet Ingredients:
   1. In a separate bowl, beat the egg and milk together.
   2. Pour the wet ingredients into the flour mixture and mix until a soft dough forms.
4. Knead and Roll:
   1. Turn the dough onto a lightly floured surface and knead gently until smooth.
   2. Roll the dough out to about 1/4-inch thickness.
   3. Cut into strips approximately 4 inches long and 1 inch wide.
5. Shape the Koeksisters:
   1. Twist or braid the strips of dough and press the ends together to secure.
   2. Repeat with remaining dough.
6. Fry the Koeksisters:
   1. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
   2. Fry the koeksisters in batches until golden brown, about 2-3 minutes per side.
   3. Remove with a slotted spoon and drain on paper towels.
7. Dip in Syrup:
   1. While still warm, dip the fried koeksisters into the cold syrup, ensuring they are well coated.
   2. Let them soak for a few minutes before removing to a wire rack to drain excess syrup.
8. Serve:
   1. Enjoy these sweet, sticky treats with a cup of tea or coffee. 

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Calorie Count per serving: 200 kcal | Serving Size: 20 koeksisters

A sausage roll is a savoury dish, consisting of sausage meat wrapped in puff pastry. Although variations are known throughout Europe and in other regions, the sausage roll is most closely associated with British cuisine.
Ouma Kotie makes the best sausage rolls and as an added bonus we are sharing her recipe with you today

Recipe:

• 500g cooked and cooled Mince
• 1/2 tsp fine coriander
• Salt and pepper to taste
• 1/2 cup mashed potatoes
• Baking Bonanza puff pastry

1. Mix everything together and place on puff pastry.
2. Roll closed and brush with some milk.
3. Place on a baking sheet and bake for 25-30min at 180°C or till golden brown.

Graag plaas ek my moeder se vetkoek reseppie.

• 5 kg koekmeel
• 5 eetl sout
• 5 eetl witsuiker
• 400 ml sonneblom olie
• 4 pakkies droe gis (pers of groen)
• 4 eiers
• 3.2 lt warm water

1. Sif droe bestandele saam.
2. Voeg die gis by.
3. Meng die olie en eiers saam.
4. Gooi by die droe bestandele.
5. Voeg water geleidelik by en begin te meng tot sagte deeg.
6. Knie vir omtrent 10 min tot elasties.
7. Ek gooi altyd meer water ek hou van n sagte deeg dan rys hy makliker en hy blaas ook beter.
8. Laat staan om te rys vir so 50 min op warm plekke.
9. Keer uit op geoliede werksoppervlak.
10. Druk plat met handpalm tot so 1.5 cm dik.
11. Sny in blokke op rond.
12. Pak op skink bord om n 2 de keer te rys.
13. Wanneer jy hul in die warm olie sit gooi dadelik warm olie oor.
14. As jy sien hy blaas keer dadelik om, hy sal nog wit wees aan die onder kant maar dit is reg.
15. Bak breide kante tot mooi bruin en gaar.

Ingredients:

• 4 cups cake flour
• 4 tbsn Sugar
• pinch Salt
• 4 tbsn powdered milk(optional)
• 10g packet of yeast
• 2 cups Warm water
• 1 tbsn oil

Method:

1. Mix flour, salt, powder milk, yeast & sugar.
2. Add water to the dry mixture and knead until the dough is soft and elastic.
3. Place dough into a bowl, cover bowl with a plastic bag or cloth and leave in a warm place for an hour to rise.
4. Pour cooking oil in a deep pot and wait until is hot enough.
5. Place the balls in the pot when the side is golden brown, turn over and allow the other side to cook as well.
6. Enjoy

• 1/2 cup warm water
• 2 cups of warm milk
• 2 Tbsp melted UNSALTED butter
• 1-3 tablespoons of sugar (add more if you like sweeter bread)
• 3 tablespoons of active dry yeast (conservative side)
• 6 cups of whole wheat flour (or 3 cups whole wheat & 3 cups all-purpose flour)
• 2 teaspoons of salt
• 1 teaspoon of baking powder

1. Grab a big bowl, and stir the 1/2 cup of warm water, 1 (or more) tablespoons of sugar, 3 tablespoons of yeast.
2. Wait for 5 minutes (no longer – mine went all over the place the first time!) – it should be frothy on the top.
3. While your waiting warm 2 cups of milk and 2 Tbsp of butter in microwave.
4. Next, add milk and butter to yeast mixture.
5. Using a standing mixer slowly add the 6 cups of flour, 2 teaspoons of salt, and 1 teaspoon of baking powder.
6. Mix and knead the dough.
   (I used dough hook once I had incorporated most of the flour for about 5 minutes then kneaded by hand for another 5-7 minutes.)
7. Line your slow cooker with cooking (baking) paper and place in your round ball of dough.
8. I will rise in the slow cooker as it heats through.
9. Cook on High power for 2- 2.5 hours.
10. Start checking at every 7-10 minutes until top is sponge-y but springs back and no moisture on the top.
11. The bottom should be a nice brown colour as well as sides. I put mine (just the loaf) in the oven on broil/grill for less than 5 minutes to get a nice crusty top too!

NOTE: You can use a tea towel on top if you want to avoid condensation dripping in down on the loaf. I haven’t tried this myself -let me know how you go!

• Use UNSALTED butter or adjust extra salt added!
• Add MORE sugar if you want a sweet bread like in the shops.
• If you can’t or are not skilled/practiced at kneading try the 50:50 ratio with whole wheat flour and all purpose flour, otherwise you will end up with a very dense loaf.
• Make sure it is completely cooked through – my loaf took 2 1/2 hours!!
• Slice and enjoy as whole grain toast or sandwich bread!