A new twist on an old Easter classic

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Myburgh du Plessis

Make Good Friday great with pickled fish – eaten straight from the tub (no judgment here), or if you can wait a little while, served with a crunchy salad and crispy rolls to mop up the sauce. Even better, try this take on the holiday favourite: home-made steamed buns with pickled cucumber and pickled fish.

1. Mix 2 x 7 g sachets dried yeast with just under 2 cups of warm water until it begins to foam or bubble. Mix the water with 1 kg bread flour, 1 t baking powder, 3 t bicarbonate of soda, 2 T sea salt and 120 g melted butter to make a dough. Place the dough in an oiled bowl, cover with clingwrap and set aside in a warm place until doubled in size.

2. Knock the dough down on a floured surface and divide in half. Shape into 40 balls, sprinkle each with sesame seeds. Place on a baking tray lined with baking paper and allow to prove for a further 45 minutes.

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