Bread Roses

Makes: 30 – 40 Roses Temperature: 150 °C / 300 °F
Preparation Time: 1 hour 40 minutes Baking Time: 20 – 25 minutes

Ingredients

Dough:

500	g	Cake flour (4 Cups)
5	ml	Salt (1 tsp)
60	ml	Sugar (4 Tbsp)
60	g	Margarine, softened
10	g	Anchor Instant Yeast (1 packet)
1		Large egg, beaten
5-10	ml	Pink gel food colouring (1-2 tsp)
15	ml	Rose oil (1 Tbsp)
220	ml	Lukewarm water

Glaze:

250	ml	Sugar (1 Cup)
125	ml	Water (½ Cup)
		Pink sugar, optional

Method

In a mixing bowl, combine the flour, salt and sugar together. Add the margarine and rub into the flour with the finger tips. Add the Anchor Instant Yeast and mix.
Combine the beaten egg, pink gel food colouring, rose oil and lukewarm water and mix well. Add the liquid mixture to the flour mixture and mix to form a soft dough.
Knead the dough well for 10 minutes, until smooth and elastic. Cover the dough with greased plastic and leave to rest for 10 – 15 minutes.
In a saucepan, mix the sugar and water together. Bring to the boil over low heat, about 5 minutes. Remove from heat and set aside.
Knock the dough down and on a lightly floured surface. Roll the dough out and use a round cutter to cut as many discs as possible. Keep the off-cut dough covered with greased plastic to prevent drying. Arrange 5 – 6 discs so that they overlap in a horizontal line. Using a chopstick, bamboo skewer or the back of a dough cutter, press firmly along the centre of the disc line to create a deep indent, helping the discs fuse together. Starting at one end, roll the entire strip up to form a log. With a sharp knife or pizza cutter, slice the log down the centre along the indent – this will create 2 roses. Gently fan out the rose petals and place each rose into a greased muffin pan. Repeat with the remaining dough until all the dough is used up. Cover with greased plastic and allow to rise in a warm place for 10 – 15 minutes.
Bake in a preheated oven at 150 °C / 300 °F for 20 – 25 minutes. Remove from the oven, brush generously with sugar syrup and sprinkle with pink sugar.

Love Me Tender Cinnamon Rolls

Makes: 12 – 16 Cinnamon Rolls Temperature: 150 °C / 300 °F
Preparation Time: 1 hour 40 minutes Baking Time: 20 – 25 minutes

Ingredients

Dough:

345	g	Cake flour (2¾ Cups)
40	g	Milk powder (⅓ Cup)
5	ml	Salt (1 tsp)
30	ml	Sugar (2 Tbsp)
15	ml	Cocoa powder (1 Tbsp)
10	g	Anchor Instant Yeast (1 packet)
1		Large egg, beaten
5-10	ml	Red gel food colouring (1-2 tsp)
150	ml	Lukewarm water
60	g	Margarine / butter, unsalted, softened
120	ml	Warm milk (±½ Cup)

Filling:

120	g	Brown sugar
15	ml	Cinnamon (1 Tbsp)
80	g	Margarin / butter, unsalted

Frosting:

120	g	Cream cheese
90	g	Icing sugar
30	ml	Milk (2 Tbsp)
30	ml	Sugar (2 Tbsp)
5	ml	Vanilla essence (1 tsp)
		Candy of choice, optional

Glaze:

250	ml	Sugar (1 Cup)
125	ml	Water (½ Cup)

Method

In a mixing bowl, combine the flour, milk powder, salt, sugar and cocoa powder. Add the Anchor Instant Yeast and mix.
Combine the beaten egg, red gel food colouring and lukewarm water and mix well.
Add the softened margarine / butter to the warm milk. Stir until the margarine / butter is almost melted. Add both liquid mixtures to the dry ingredients to form a soft dough.
Knead the dough well for 10 minutes, until smooth and elastic. Cover the dough with greased plastic and leave to rest for 10 – 15 minutes.
In a bowl, mix the brown sugar, cinnamon and softened margarine / butter until well combined. Set aside.
In a mixing bowl, combine the cream cheese, icing sugar, milk, sugar and vanilla essence and mix until smooth. Set aside.
Knock the dough down and roll into a 30 x 40 cm rectangle. Spread the filling evenly over the dough. Roll the dough tightly to form a long log. Pinch the seams to seal and gently roll to smooth the seam. Cut the strand into equal pieces and place on a greased baking tray cut-side-up. Cover with greased plastic and allow to rise in a warm place for 30 minutes, or until double in volume.
In a saucepan, mix the sugar and water together. Bring to the boil over low heat, about 5 minutes. Remove from heat and set aside
Bake in a preheated oven at 150 °C / 300 °F for 20 – 25 minutes. Remove from the oven, brush generously with sugar syrup and allow to cool slightly. Frost and decorate as desired.

Chocolate Marmalade Babka

Makes: 2 Chocolate-Marmalade babka Oven: 160 °C / 320 °F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes

Ingredients

500	g	Cake flour (800 ml / 3 ½ cups)
5	ml	Salt (1 tsp)
60	ml	Sugar (4 Tbsp)
60	g	Margarine
10	g	Anchor Instant Yeast (1 packet)
220	ml	Lukewarm water
1		Large egg, beaten

Filling:

80	ml	Soft margarine (6 Tbsp)
40	ml	Sugar (2 Tbsp + 2 tsp)
40	ml	Unsweetened cocoa (2 Tbsp + 2 tsp)
40	ml	Marmite (2 Tbsp + 2 tsp)
40	ml	Orange marmalade (2 Tbsp + 2 tsp)

Syrup:

80	ml	Sugar (6 Tbsp)
40	ml	Water (2 Tbsp + 2 tsp)

Method

In a large bowl, mix flour, salt, and sugar. Rub in the margarine using your fingertips. Add Anchor Instant Yeast and mix well.
Combine lukewarm water and beaten egg, then add to the dry ingredients to form a soft dough. Knead for about 10 minutes until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic wrap, and let rest for 10 minutes.
Filling: In a bowl, cream together the margarine, sugar, and cocoa powder until smooth. Set aside and divide in half for each loaf.
Knock down the dough and divide into 2 equal portions. Roll each into 30 x 25 cm rectangle.
Spread half the cocoa mixture over each rectangle, followed by a thin layer of Marmite, then marmalade.
Roll tightly from the long side into a Swiss roll. Seal the edge and slice lengthwise. Twist the two halves together, keeping the cut sides facing up. Repeat for the second loaf.
Place each twist into a greased loaf pan. Cover with greased plastic and let rise in a warm place until doubled in size (about 1 hour).
Preheat oven to 160 °C / 320 °F. Bake for 25-30 minutes or until golden brown. If browning too quickly, cover loosely with foil.
To make the syrup, combine sugar and water in a small saucepan. Bring to a boil, then simmer until sugar dissolves.
Brush hot babkas with syrup. Allow to cool before serving.

Pampoen Koekies

Makes: 6 Dozen Pumpkin Fritters Frying temperature: 160 °C – 170 °C
Preparation Time: 2 hours Frying Time: 45 minutes.

Ingredients

500	ml	Pumpkin, cooked, drained and mashed ( 2 cups )
500	ml	Flour ( 2 cups )

10	g	Anchor Instant Yeast ( 1 packet )
2		Eggs
		Oil for frying

Method

Mix the pumpkin purée, flour, yeast and eggs thoroughly together.
Pour a generous amount of oil into a non-stick skillet and heat until hot.
Using a tablespoon, pour small balls of dough into the hot oil and fry until golden on each side. Do not overcrowd the pan as the pumpkin fritters will rise whilst frying.
Remove fritters from the saucepan and drain on a paper towel. Place them into a glass bowl.

Sweet Sauce

250	ml	Sugar ( 1 cup )___________________________
250	ml	Milk ( 1 cup )
250	ml	Water ( 1 cup )

15	ml	Maizena / corn starch ( 1 Tbsp )
15	ml	Butter ( 1 Tbsp )

Method

Stir sugar, milk and water together in a saucepan. Allow to boil until the sugar has dissolved.
Make a paste with corn starch and a little water. Stir into sauce until thickened.
Add the butter and stir until melted.
Pour the warm sauce over the fritters and serve hot or cold.

Spiced Date Rolls

Makes: 12 Spiced Date Rolls Oven: 180 °C / 350 °F
Preparation Time: 1 hour 40 minutes Baking Time: 20 – 25 minutes.

Ingredients

360	g	Cake flour ( 3 x 250 ml / 3 cups )
5	ml	Salt ( 1 tsp )
80	ml	Brown sugar ( ⅓ cup )
2	ml	Mixed spice ( 1 tsp )
2	ml	Grated nutmeg ( ¼ tsp )
10	ml	Cinnamon ( 2 tsp )

10	ml	Anchor Instant Yeast ( 1 packet )
80	ml	Butter, melted
60	ml	Plain yoghurt ( ¼ cup )
250	ml	Warm milk ( 1 cup )
5	ml	Orange zest ( 1 tsp )

Filling

Mix 60 g / 4 Tbsp butter, 20 ml / 4 tsp cinnamon, 45 ml / 3 Tbsp brown sugar, 15 pecan nuts roughly chopped and
50 g dates, finely chopped.

Glaze

Mix 15 ml / 1 Tbsp milk and 10 ml / 2 tsp brown sugar together. Stir until sugar has dissolved.

Method

Sift flour, salt, sugar, mixed spice, nutmeg and cinnamon into a large bowl. Add the Anchor Instant Yeast and mix.
Mix the melted butter with the yoghurt and warm milk. Add the orange zest and mix. Test with the finger if the temperature is lukewarm – 30 °C.
Add the milk mixture into the flour mixture and mix until it becomes a soft ball of dough.
Knead the dough on a lightly floured surface, for 5 – 8 minutes, until smooth and elastic. Sprinkle with a little flour if too sticky.
Cover the dough wiwth greased plastic and leave to rest in a warm place, until double in volume ( approx. 1 hour ).
Mix the ingredients for the filling together and set aside, covered.
Knock the dough down and roll out into a 20 x 35 cm rectangle.
Spread the date filling on the surface of the dough and roll up the dough. Seal the dough edge with the fingertips and turn the seal toward the bottom.
Ensure that the roll is even in thickness and the length is at least 30 cm long, to enable cutting 12 spirals. Place the spirals onto a greased baking tray and cover with greased plastic.
Allow to rise in a warm place until double in size, about 30 – 35 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 20 minutes.
Remove from the oven, brush with the milk glaze and return to the oven for 5 minutes. Remove from the oven and place onto a cooling rack. Allow to cool and enjoy!

Carrot Cake Squares

Makes: 1 Pan of Carrot Cake Squares Oven: 160 °C / 320 °F
Preparation Time: 2 hours Baking Time: 30 – 35 minutes.

Ingredients

375	ml	Brown sugar ( 1½ cups )
1		Egg, beaten
250	ml	Oil
300	g	Cake flour ( 2 x 250 ml + 125 ml / 2½ cups )
3	ml	Salt ( ½ tsp )
5	ml	Bicarbonate of Soda

5	ml	Mixed Spice ( 1 tsp )
10	ml	Cinnamon ( 2 tsp )
10	g	Anchor Instant Yeast ( 1 packet )
300	g	Carrots, grated ( ± 1¾ cups )
250	g	Peanuts, chopped ( 1 cup )
250	ml	Pineapple, grated ( 1 cup )

Topping

500	g	Cream Cheese ( 2 tubs )
100	g	Margarine/Butter
125	g	Icing Sugar ( 250 ml / 1 cup )
45	ml	Chopped Peanuts, to sprinkle

Method

Beat the brown sugar, egg and oil together until the sugar has dissolved and the mixture is thick.
Mix flour, salt, bicarbonate of soda, mixed spice, and cinnamon together. Add the Anchor Instant Yeast and mix.
Fold the egg mixture into the flour mixture until well mixed and smooth.
Stir in the grated carrot, peanuts and grated pineapple. Cover the bowl with greased plastic and leave to rest for 20 minutes.
Knock the batter down and spoon the mixture into 2 greased 20 x 20 cm square cake tins.
Even the batter out, cover with greased plastic and allow to rise in a warm place for about 35 – 40 minutes.
Bake in a preheated oven at 160 °C / 320 °F for 30 – 35 minutes, until light brown in colour
Remove from the oven and let stand for 5 minutes before turning out. Turn out onto a cooling rack and turn over so the top side is up.
Beat Cream cheese, margarine/butter and icing sugar together until smooth. Keep refrigerated. Decorate the carrot cake with the cream cheese icing and sprinkle with chopped peanuts.
Store in a sealed container and keep refrigerated until ready to serve.

Chocolate Pan Cake

Makes: 1 Chocolate Pan Cake Oven: 180 °C / 350 °F
Preparation Time: 2 hours Baking Time: 35 – 40 minutes

Ingredients

360	g	Cake flour ( 3 x 250 ml / 3 cups )
2	ml	Salt ( ¼ tsp )
500	ml	Sugar ( 2 cups )
5	ml	Bicarbonate of Soda ( 1 tsp )
80	ml	Cocoa powder ( ⅓ cup )

10	g	Anchor Instant Yeast ( 1 packet )
500	ml	Lukewarm water ( 2 cups )
250	ml	Oil ( 1 cup )
60	ml	White vinegar ( ¼ cup )
10	ml	Vanilla essence ( 2 tsp )

Chocolate Icing

125	g	Butter
375	ml	Icing sugar ( 1½ cups )
3	ml	Vanilla essence ( ½ tsp )

Topping

250	ml	Fresh cream ( 1 cup )
30	ml	Icing sugar ( 2 Tbsp )
60	ml	Grated chocolate ( ¼ cup )
		Sprinkle with Almonds ( optional )

Method

Mix all the dry ingredients together. Add the Anchor Instant Yeast and mix.
Mix the lukewarm water, oil, vinegar and vanilla together.
Mix the liquid with the flour mixture until smooth.
Cover the bowl with plastic and leave to rest for 20 minutes.
Knock the dough down and pour the batter into a 27 x 39 cm greased oven dish.
Cover with greased plastic, elevating the plastic into a dome and allow to rise in a warm place until double in
volume, about 40 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 35 – 40 minutes.
Beat the butter, icing sugar, cocoa and vanilla together until smooth. Set aside.
Once baked, remove the cake from the oven and allow to cool completely.
Spread the chocolate icing over the surface.
Beat the fresh cream until just about thick, add the icing sugar and beat a few more seconds.
Pipe the cream onto the cake and sprinkle with grated chocolate.

White Chocolate Cranberry Spirals

Makes: 8 White Chocolate Cranberry Spirals Oven: 180 °C / 350 °F
Preparation Time: 1 hour Baking Time: 15 – 20 minutes.

Ingredients

240	g	Cake flour ( 2 x 250 ml / 2 cups )
5	ml	Salt ( 1 tsp )
40	ml	Sugar ( 4 tsp )
10	g	Anchor Instant Yeast ( 1 packet )

30	g	Margarine
60	ml	Lukewarm milk ( ¼ cup )
20	ml	Lukewarm water ( 4 tsp )
1		Large egg, beaten

Filling

30	g	Margarine, softened
10	ml	Cinnamon ( 2 tsp )

125	ml	Cranberries ( ½ cup )
120	g	White chocolate, grated

Icing

45	ml	Icing sugar ( 3 Tbsp )
5	ml	Vanilla essence ( 1 tsp )
10	ml	Water ( 2 tsp )

Method

Mix the flour, salt and sugar together in a bowl. Add the yeast and mix well with a whisk.
Melt the margarine, milk and water together in the microwave. Allow to cool down to lukewarm.
Add the liquid and the egg to the dry ingredients and mix to form a soft dough, but not sticky.
Knead the dough on a lightly floured surface, for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with greased plastic and allow to rest at room temperature for 10 minutes.
Filling: Combine the softened margarine with the cinnamon, cranberries and the grated white chocolate and fold into the margarine mixture.
Knock the dough down and roll out on a lightly floured surface into a 25 x 17 cm rectangle.
Spread an even layer of the filling onto the dough.
Roll the dough up tightly to create a spiral roll and seal the end with your fingertips. Cut the roll into 8 equal slices.
Evenly space the rolls onto a lightly greased tray and cover with greased plastic.
Allow to rise in a warm place until double in volume, about 30 – 35 minutes.
Remove the greased plastic and bake in a preheated oven at 180 °C / 350 °F for 15 – 20 minutes.
Icing: combine icing sugar, vanilla essence and water and mix until smooth – set aside.
Remove the bake from the oven and place onto a cooling rack. Drizzle icing over the top of the spirals and serve warm.

Fruit Savarin

Makes: 1 Savarin Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes

Ingredients

240	g	Cake flour (2 x 250 ml / 2 cups)
2	ml	Salt (½ tsp)
30	ml	Sugar (2 tbsp)
10	g	Anchor Instant Yeast (1 packet)
125	g	Margarine (½ cup)
125	ml	Warm milk (½ cup)
2		Large eggs, beaten
60	ml	Lukewarm water (4 tbsp)
30	ml	Rum (2 tbsp)
10	ml	Grated orange rind (2 tsp) or
2	ml	Orange essence

Syrup

250	ml	Water (1 cup)
100	g	Sugar (125 ml / ½ cup)
45	ml	Rum (3 tbsp)

Glaze

125	ml	Smooth apricot jam (½ cup)
45	ml	Rum (3 tbsp)

Method

Mix all dry ingredients together. Add the Anchor Instant Yeast, and mix.
Melt margarine in warmed milk and leave to cool until lukewarm. Add the beaten egg, lukewarm water and the milk mixture to the dry ingredients to form a batter mixture.
Beat the batter until smooth and pour into a greased ring pan. Cover with greased plastic and allow to rise in a warm place until double in volume, about 15 – 20 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown.
Mix ingredients for the syrup together and microwave on high power for 2 minutes, stir and microwave for a further 2 minutes.
Mix glaze ingredients together and microwave on high power for 1 minute. (Or heat syrup and glaze separately in a sauce pan, stirring continuously).
Prick holes in the baked savarin, with a skewer, and drizzle the hot syrup over the warm savarin. Brush with glaze and serve with fresh fruit and cream, or ice cream.

Buttermilk Biscuits

Makes: 50 Buttermilk Biscuits Oven: 160 °C / 325 °F
Preparation Time: 1 hour Baking Time: 15 – 20 minutes

Ingredients

250	g	Margarine / Butter
200	g	Sugar (250 ml / 1 cup)
2		Eggs, beaten
500	g	Cake flour (4 x 250 ml / 4 cups)
5	ml	Salt (1 tsp)

10	g	Anchor Instant Yeast (1 packet)
125	ml	Buttermilk, warmed to lukewarm (½ cup)
5	ml	Vanilla essence (1 tsp)
		Cherries, silver balls, hundreds & thousands or vermicelli

Method

Beat margarine and sugar until light and fluffy. Add beaten egg and mix.
Mix dry ingredients, as well as the Anchor Instant Yeast together.
Add dry ingredients and enough lukewarm buttermilk to the creamed margarine mixture, to form a soft dough.
Knead well until smooth and elastic, cover with greased plastic and allow to rise in a warm place for 5 minutes.
Form into small balls, place onto a greased baking tray and press flat with a fork OR place dough into a piping bag, with a nozzle, and pipe biscuits onto a greased baking tray OR fill a biscuit gun with dough and press biscuits onto a greased baking tray.
Decorate with cherries, silver balls, hundreds and thousands or vermicelli and bake in a preheated oven at 160 °C / 325 °F for 15 – 20 minutes, or until light golden brown.