Bolletjiesbrood - for the braai
Prepared by Sanet- Recipe by Sanet Prinsloo
Ingredients
This bread is a braai favourite to make with shop-bought bread dough. The dough is normally kept in the freezer at the shops. Bring it home, keep it in the freezer until needed. It takes a very short time to thaw and come to room temperature. It will increase in size as it gets warmer, so keep it well covered in a bowl that was first rubbed with a bit of oil. Once it is soft, you can work with it. I buy brown and white dough.
Method
Form balls (bolletjies) of thawed dough and place them in a ring around the edge of the iron pot that has been generously rubbed with olive oil. I pinch the bolletjies at the bottom and place the smooth surface facing upwards, alternating white and brown.
Mix the Potato Bake with 150 ml cream and 250 ml sour cream and pour over the bolletjies. You can now sprinkle grated cheese over the top if preferred.
In the second pot you also rub the sides and bottom with olive oil, form and place your bolletjies, pour 500 ml cream over the bolletjies followed by the sprinkling of dark brown sugar over the top. Place the pots in a warm spot for about 20 minutes. Turn on the oven or get you fire ready to bake the bread. The bolletjies will rise to double size and then you can put the pots in the oven or on top of a few coals with one or two coals on the lid.
Bake for about 1 hour at 180˚ C but remove the lid after 45 minutes if you are using an oven.
Tip from Sanet
The cream makes the most delicious sauce at the bottom of the pot. I serve the warm savoury bread with cheese and jam and the sweet bread is delicious with cream cheese. SERVES 10
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