Mandazi

Makes: 30 – 40 Mandazi Oil Temperature: 160 °C

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
15	ml	Sugar ( 2 tbsp )
30	g	Oil ( 2 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
300	ml	Lukewarm water ( 2½ cups )
750	ml	Oil, for frying ( 1 x small bottle ) Paper towel/brown paper

Filling

250	g	Sliced Polony, or any other cold meat of your choice ( 1 cup )
250	ml	Grated cheddar cheese ( 1 cup )
60	ml	Chakalaka / Atchar mix ( ¼ cup )

Method

Mix the flour, salt and sugar together.
Add the Anchor Instant Yeast and mix through with the flour mixture.
Mix the oil and water together and add to the flour mixture to form a soft dough.
Knead the dough for 10 minutes until smooth and elastic.
Place the dough on a lightly floured surface,cover with greased plastic and leave to rest for 10 minutes.
Prepare the filling ingredients and mix together. Start to warm the oil slowly and ensure that it does not get too hot. Remove from the heat.
Knock the dough down and roll the dough out on a lightly sprinkled flour surface to 3 mm thickness.The dough
must be quite thin.
Cut the dough into 15 cm – 20 cm strips and cut triangles out of each strip.
Drop the triangles into the warm oil, fry for 3 min. on the one side and turn over. Fry for 3 min. on the other side.
Remove and drain on paper towel or brown paper.
Once cooled, cut the triangle open on one side and fill with the prepared filling. The triangle should be hollow to fill.
Any filling of your choice can be used.

Stokbroodjies

Makes: 12 Stokbroodjies Braai: Medium Coals
Preparation Time: 1 hour Braaing Time: 10 – 12 minutes

Ingredients

500	g	White bread flour ( 4 x 250 ml / 4 cups )
10	ml	Salt ( 2 tsp )
15	ml	Sugar ( 1 tbsp )

10	g	Anchor Instant Yeast (1 packet)
300	ml	Lukewarm water (± 1 1/4 cups)
60	ml	Olive oil (1/4 cup)
30	cm	Dowel stick, 10 – 15 mm thickness
		Sauces of own choice

Method

Mix the bread flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Mix the water and the oil together and add to the flour mixture to form a soft dough.
Knead the dough for 10 minutes until smooth and elastic.
Cover with lightly greased plastic and allow to rest for 5 minutes.
Knock the dough down and divide into 12 equal pieces. Roll each piece into a round ball and place under greased
plastic to rest.
Soak the dowel sticks in water, remove, dry and brush with oil.
Roll each dough ball into a 20 cm strand and wrap around a greased dowel stick. Place on a bread board for 10
minutes to rise.
Place over medium braai coals on a greased braai grid for 10 – 12 minutes, turning occasionally until golden brown.
Remove and allow to cool on a cooling rack. Remove the dowel stick and serve with sauces of own choice.

Ginger Beer

Makes: 10 litres Ginger Beer Preparation Time: 1 hour

How to make refreshing Ginger Beer, an old time favourite with a spicy ginger flavour. A family loved recipe for generations.

Ingredients

5	ml	Sugar ( 1 tsp )
500	ml	Lukewarm water ( 2 x 250 ml / 2 cups )
10	g	Anchor Instant Yeast ( 1 packet )
700	g	Brown or white sugar ( 875 ml )

Method

Dissolve the 5 ml sugar in 500 ml lukewarm water.
Pour the Anchor Instant Yeast into the water and set aside until frothy, about 10 minutes.
Mix the remaining dry ingredients, brown/white sugar, tartaric acid, ground ginger and cream of tartar with the lukewarm water, together with the activated yeast mixture and stir until well mixed.
Cover with a damp cloth or cling wrap and leave in a warm place for about 12 hours.
Strain the mixture through a muslin cloth and pour the beer into bottles with tops. Leave in a cool place for
3 days. Chill before serving.

Optional Method

Mix sugar, ginger, tartaric acid and cream of tartar in
1 litre of cold water and bring to boil.
Add 8 litres of lukewarm water to the mixture.
Add 10 g of Anchor Instant Yeast, leave to cool and put in the fridge, for about 12 hours. Strain and bottle.
Serve chilled.

Hint

As the beer is very fizzy, ensure that the bottles are opened slowly and carefully, allowing the fizz to subside before totally removing the lid. It must be stored in a cool place or else the yeast will ferment too quickly and the bottles will explode
( preferably use plastic bottles ).

5	ml	Tartaric acid (1 tsp )
30	ml	Ground ginger ( 2 tbsp )
10	ml	Cream of tartar ( 2 tsp )
8.5	ℓ	Lukewarm water

Steam Bread Rounds

Makes: 24 Steam Bread Rounds / Dombolo Rounds Steaming Time: 1 hour
Preparation Time: 2 hours Steaming Temperature: Plate setting – no 2 – 3

Ingredients

1	kg	Cake flour ( 8 x 250 ml / 8 cups )
10	ml	Salt ( 2 tsp )
10	ml	Sugar ( 2 tsp )

60	g	Margarine ( 4 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
625	ml	Lukewarm water ( 2½ cups )

Method

Mix flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips.
Add the Anchor Instant Yeast and mix.
Add enough lukewarm water to the flour mixture to form a soft dough. Add about 20 – 30 ml extra water, should it be necessary. The dough must not be too stiff.
Knead the dough for 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 5 minutes.
Once rested, knock down the dough and roll up into a roll. Divide the dough into 24 equal pieces.
Roll each piece into a round ball and place into greased muffin pan hollows.
Cover with greased plastic and allow to rise in a warm place for about 20 minutes.
Place the muffin pan onto a rack into the prepared saucepan of boiling water. Make sure the lid is dry and cover with the lid to steam for 30 minutes, or until cooked. Don’t lift the during the steaming time, as the dough will collapse.
Carefully lift the muffin pan from the saucepan and place onto a cooling rack.
Allow to stand for 5 minutes, loosen the sides with your finger, pulling it away from the side.
Turn out onto a cooling rack. Once cooled, slice and serve with a delicious stew.

Tin Steam Bread

Makes: 16 Tin Steam Bread / Dombolo Steaming Time: 1 hour
Preparation Time: 2 hours Steaming Temperature: Plate setting – no 2 – 3

Ingredients

1	kg	Cake flour ( 8 x 250 ml / 8 cups )
10	ml	Salt ( 2 tsp )
10	ml	Sugar ( 2 tsp )

60	g	Margarine ( 4 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
625	ml	Lukewarm water ( 2½ cups )

Method

Mix flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips.
Add the Anchor Instant Yeast and mix.
Add enough lukewarm water to the flour mixture to form a soft dough. Add about 20 – 30 ml extra water, should it be necessary. The dough must not be too stiff.
Knead the dough for 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 5 minutes.
Once rested, knock down the dough and roll up into a roll. Divide the dough into 16 equal pieces.
Roll each piece into a sausage shape, to fit into the tin and place them into the greased tins. The 410 g tin
should be filled ¾ way of the tin.
Cover with greased plastic and allow to rise in a warm place for about 20 minutes.
Place the tins into the prepared saucepan of boiling water. Make sure the lid is dry and cover with the lid to
steam for 30 minutes, or until cooked. Don’t lift the lid during the steaming time, as the dough will collapse.
Carefully lift the tins out of the saucepan and place onto a cooling rack.
Allow to stand for 5 minutes, loosen the sides carefully with a knife and turn out onto a cooling rack.
Once cooled, slice and serve with stew or your favourite topping.

Dumplings

Makes: 24 Dumplings Steaming Time: 15 – 20 minutes
Preparation Time: 2 hours Temperature: Plate setting – no 2 – 3

A classic, traditional South African recipe. Use as a dumpling in your favourite soups or stew or as a steam bread.

Ingredients

1	kg	Cake flour ( 8 x 250 ml / 8 cups )
10	ml	Salt ( 2 tsp )
10	ml	Sugar ( 2 tsp )

60	g	Margarine ( 4 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
625	ml	Lukewarm water ( 2½ cups )

Method

Mix flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Add enough lukewarm water to the flour mixture to form a soft dough. Add about 20 – 30 ml extra water, should it be necessary. The dough must not be too stiff.
Knead the dough for 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 5 minutes.
Pinch off small bits of dough and place into the stew, which by now should have been cooking for about 45 minutes.
Replace the lid and simmer for a further 15 – 20 minutes or until the dumplings have cooked through.

Spiced Coconut Koeksisters

Makes: 12 Large or 24 Small Spiced Coconut Koeksisters Oil Temperature:160 °C
Preparation Time: 1 hour 30 minutes Frying Time: 1 hour

A Koeksister is a traditional South African confectionery bake made from fried dough and infused in syrup or honey. This variant is rolled in desiccated coconut.

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
60	ml	Sugar ( 4 tbsp )
5	ml	Mixed spice ( 1 tsp )
5	ml	Cinnamon ( 1 tsp )
10	g	Anchor Instant Yeast ( 1 packet )
60	g	Margarine ( 4 tbsp )
125	ml	Warm milk ( ½ cup )
80	ml	Lukewarm water ( ⅓ cup )
1		Large egg, beaten

Syrup

400	g	Sugar ( 500 ml / 2 cups )
250	ml	Water ( 1 cup )
5	ml	Vanilla essence ( 1 tsp )

To Coat

Coconut ( 250 ml / 1 cup )

Method

Mix the cake flour, salt, sugar, mixed spice and cinnamon together. Add the Anchor Instant and mix.
Melt the margarine in the warm milk and add the lukewarm water. Add the beaten egg.
Add the liquid mixture to the dry ingredients to form a soft dough.
Knead the dough well until smooth and elastic, about
10 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and allow to rest in a warm place for
10 minutes.
Knock the dough down, divide into 12 large or 24 small pieces.
Roll each piece into a strand of 15 cm (6 inches) long.
Take a strand in each hand, hold the ends and swing the strand a few times. Bring the ends together, hold and let the strand spiral.
Place the twists onto a lightly oiled baking tray, cover with greased plastic and allow to rise in a warm place for
15 – 20 minutes.
To make the syrup, dissolve the sugar in the water in a saucepan. Add the cinnamon and bring to the boil over low heat. Simmer over low heat for 15 minutes, stirring continuously.
Deep-fry the Koeksisters in hot oil – 3 minutes on the one side, turn and 3 minutes on the other side, until golden brown.
Remove from the oil and drain on paper towel.
Dip the warm Koeksisters in the syrup and roll in the coconut to coat.

Red Cakes

Makes: 12 large or 24 small buns
Preparation Time: 1 hour

Ingredients

420	g	Cake flour ( 875 ml / 3½ cups )
5	ml	Salt ( 1 tsp )
60	ml	Sugar ( 4 tbsp )
60	g	Margarine ( 4 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
80	ml	Lukewarm water ( approx. ⅓ cup )
125	ml	Lukewarm milk ( ½ cup )
1		Large egg ( beaten )
750	ml	Oil ( 1 small bottle ) ( for frying )
160	g	Coconut ( 2 cups )

Syrup

450	g	Apricot jam ( 1 small tin ) ( for filling )
100	g	Sugar ( ½ cup )
125	ml	Water ( ½ cup )

Method

Mix all the dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a soft dough.
Knead the dough well until smooth and shiny, about 10 minutes
Knock the dough down, divide into 12 equal large or 24 small pieces and shape each piece into a ball. Place the balls onto an oiled baking tray and press each ball into a flat round circle.
Cover with greased plastic and allow to rise in a warm place until double the size, about 20 – 30 minutes.
To make the syrup: mix apricot jam, water, sugar and food colouring together. Stir until the sugar has dissolved and stir over low heat, until warmed.
Deep-fry in hot oil until golden. Remove and drain on paper towel. Dip each into warm syrup and roll in coconut.

Mosbolletjies

Makes: 24 Mosbolletjies Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 20 – 25 minutes

Ingredients

360	g	Cake flour ( 3 x 250 ml / 3 cups )
5	ml	Salt ( 1 tsp )
60	ml	Sugar ( 4 tbsp )
60	g	Margarine ( 4 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
125	ml	Lukewarm milk ( ½ cup )
1		Large egg, beaten
80	ml	Lukewarm water ( ⅓ cup )

200	g	Sugar ( 1 cup )
125	ml	Water ( ½ cup )

Method

Mix all the dry ingredients together and rub the margarine into the cake flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix lukewarm milk and beaten egg together and add enough lukewarm water to form a soft dough.
Knead the dough well until smooth and elastic, about 10 minutes. Place on a lightly floured surface and cover with greased plastic and allow to rest for 10 minutes.
Knock the dough down. Cut into 24 equal pieces
and shape each piece into a ball.
Place the balls in rows, so that they touch
each other, into 2 greased bread pans. Cover
with greased plastic and allow to rise in a
warm place until double the size, about
20 – 30 minutes.
To make the glaze, dissolve the sugar in the
water and stir over low heat until slightly
thickened.
Bake the Mosbolletjies in a
preheated oven at
180 °C / 350 °F for
20 – 25 minutes, or until
golden brown.
Brush with glaze.

Hot Cross Buns

Makes: 18 Hot Cross Buns Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 20 – 25 minutes

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
60	ml	Sugar ( 4 tbsp )
3	ml	Mixed spice ( ½ tsp )
3	ml	Nutmeg ( ½ tsp )
5	ml	Cinnamon ( 1 tsp )
10	g	Anchor Instant Yeast ( 1 packet )
60	g	Margarine
155	ml	Warm milk ( ½ cup + 2 tbsp )
1		Large egg, beaten
125	ml	Lukewarm water ( ½ cup )
150	g	Dried fruit cake mix ( 250 ml / 1 cup )

Topping

120	g	Cake flour ( 1 x 250 ml / 1 cup )
3	ml	Salt ( ½ tsp )
45	ml	Oil ( 3 tbsp )
155	ml	Milk ( ½ cup + 2 tbsp ) Beaten egg, to brush Sugar water, to glaze

Method

Mix the flour, salt, sugar and spices together. Add the
Anchor Instant Yeast and mix.
Melt the margarine in the warm milk and cool slightly. Add the milk mixture to the dry ingredients, together with the beaten egg and enough lukewarm water to form soft dough.
Knead the dough well for
10 minutes until smooth and elastic. Cover with greased plastic and rest for 10 minutes.
Knock the dough down and work the dried fruit in, whilst kneading. Divide the dough into 18 equal pieces.
Shape each piece into a bun and place on a greased baking tray. Cover with greased plastic and rise in a warm place, about
25 – 30 minutes.
Mix the flour, salt, oil and milk, for the topping, together until smooth. Mixture should be fairly thin to pipe, but thick enough to hold shape.
Brush the buns with beaten egg and pipe a cross over each bun.
Bake in a preheated oven at 180 °C / 350 °F for
20 – 25 minutes.
Glaze the buns with sugar water, whilst hot.