Publications
- - BUNS
- 500g - cake flour plus extra, if necessary
- 1 - sachet (7g) instant yeast
- - pinch of salt
- 15ml - brown sugar
- 250ml - puréed roasted beets
- 2 - eggs, beaten
- 60ml - melted butter
- 125ml - lukewarm water plus extra, if necessary
- 1 - egg, beaten
- - BUTTER BOARD
- 125g - butter, at room temperature
- - pinch of sea salt
- 30ml - biltong powder
- 60ml - sliced biltong
- - choice of fresh herbs
Preheat the oven to 180°C. Line a round cake tin or a deep baking sheet with baking paper and grease with non-stick spray.
1 Buns Mix the flour, yeast, salt and sugar in a large mixing bowl, and make a well in the middle.
2 Beat the rest of the ingredients together and add it to the well in the dry ingredients. Mix well, transfer to a flour-sprinkled surface and knead until a soft dough forms. Add a little water if it’s too dry.
3 Put the dough in a clean dish, cover and leave to rise in a warm place until doubled in size.
4 Lightly knead the dough, then roll into 8-12 balls. Put the rolls close together in the prepared tin or on the baking sheet, cover and leave to rise for another 30 minutes.
5 Lightly brush egg over the buns and bake for 20-25 minutes until cooked.
6 Butter board Spread the butter in lumps on a large wooden board. Sprinkle the salt and biltong powder over. Add the sliced biltong and herbs (if using) and serve as a spread with the buns.
