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Thursday, 10 March 2016

Baking 'Ultimate Braai Broodjies'

My mom shared a post for 'Ultimate Braai Broodjies' with me on Facebook. It was a recipe she had encountered on someone else's wall. She suggested we gave it a try, and as it seemed absolutely delicious, and she arrived home with a packet of ready dough, the two of us set out immediately to do prepare dinner - without the braai! There were a couple of snags in the recipe and I'll walk you through it. As good as it looks? Our conclusion: Even better!

Here is a copy of the original post as it appeared on Facebook:
**Ultimate "Braai Broodjies"**
1 x pkt bread dough.
2 x pkt Potato Bake.
250ml cream.
400g grated cheddar cheese.
200g powdered biltong.
1 x chopped onion.
250ml milk
*** Roll the dough into balls and place in baking dish.Mix potato bake, cream, milk, onion and biltong together in jug. pour the mixture over the dough balls. sprinkle with cheddar cheese. bake for 25 minutes on 150 degrees.

Prepare your work surface with flour and then roll each of the dough balls in the flour. Ready made bread dough can be bought at most supermarkets that have their own bakeries. Ask for it, if you can't find it in the shelves.

Place them loosely in a baking dish that has been prepared with non-stick spray.

 The original recipe omits this step, but I highly recommend you follow my advice to cover the dough and allow it to rise in a warm dry place. This will give you a much better end result.

Even though there was cream in the house, my mom and I both agreed that we would like a 'slimmer' alternative. We therefore replaced the cream with an equal amount (250 ml) of Amasi. We also did not have biltong in the house and simply left it out, not even bothering to replace it with anything else. We used two kinds of potato bake, once again settling for what was available. (Amasi is sour milk/cultured milk).

We mixed the Amasi with the potato bake and added 750 ml milk, instead of the specified 250 ml.

We grated the 400g cheese (closer to 300g) ...

... and finely chopped one onion.

The onion and half of the cheese was mixed into the liquids.

Time to check if the dough had risen. It has! Beautiful, isn't it? (Note: Allow 1-4 hours for the dough to rise, depending on the day's temperature).

Pour the mixture over the dough balls.

Sprinkle the remaining half of the cheese on top. Stick the dish in a preheated oven at 160°C-180°C. In my opinion, the specified 150°C oven is too cold. The recipe then states that it should bake for 25 minutes. I did not time mine exactly, but working back on the television that was on in the background, I calculated that it was in the oven for well over an hour. You will know it is done when you hear a hollow sound when you tap on it, and when it starts pulling away from the sides.

Scoop the balls out with a spoon and make sure to scoop up some of the delicious sauce at the bottom of the pan as well. No need for butter or any other condiments.

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