Beet buns with biltong butter board

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Beet buns with biltong butter board. (PHOTO: Misha Jordaan)
Beet buns with biltong butter board. (PHOTO: Misha Jordaan)
Prep Time: 20min
Servings: 8-12
Cooking Time: 20-25min
  • - 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
  • 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.

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