Soft, fluffy dough balls baked in cream with vanilla and cardamom, this sweet twist on classic potbrood is cooked in a potjie pot over the fire
| انشأ بواسطة | سبينس |
| وقت التحضير | 15 دقائق |
| وقت التخمير | ساعة |
| وقت الطهي | 40 دقائق |
| عدد الأفراد | 6-8 |
| مطبخ | جنوب أفريقيا |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة متوسطة السهولة |
المكونات
طريقة التحضير
تحميل PDFHeat the braai to medium heat.
In the base of a stand mixer, combine the flour, sugar, salt, spices and yeast. In a jug, mix the warm water and oil, whisking to disperse the oil evenly. Pour the wet ingredients into the dry mixture and mix on medium speed for 10 minutes until the dough is smooth and comes easily away from the edges.
Cover with a damp cloth and allow to rise in a warm place for 1 hour or until the dough has doubled in size.
Knock the dough down and divide into 8 even-sized balls of approx. 105g each. Lightly grease a potjie pot or a medium-sized enamel pot and arrange the dough balls in an even layer.
Melt the butter then combine with the cream and half of the sugar in a glass jug. Whisk to combine. Pour over the dough balls and top them off with the remaining sugar for a crunchy topping.
Place the pot on the braai rack and cover with the lid and cook for 30–40 minutes, turning occasionally to avoid hot spots, until the bread is golden and the cream has evaporated.
Allow to rest for 5 minutes before serving with custard.
