Chocolate and Amber Malt Roosterkoek
(25 Jan 2019)

Chocolate and Amber Malt Roosterkoek

Chocolate and Amber Malt Roosterkoek
 

Recipe by Karl Tessendorf and Greg Gilowey

 
400 g white bread flour
10 g instant yeast
50 g chocolate malt, finely ground
50 g amber malt, finely ground
1½ C room temperature water
12 g salt

 
Place the flour, yeast, malts and water in a mixing bowl.
Mix until there is no dry flour, then cover the bowl for 10 minutes.
Sprinkle the salt onto the dough and press it into the dough with your wet hand.
Turn the dough out onto your work surface and knead until soft and smooth.
Pop the dough into a greased bowl then cover and let it double in size.

Turn the risen dough out onto your work surface and gently knock the air out of it. Portion the dough into 10 equal-size pieces.
Take a portion and place your cupped hand over it.
The idea is to keep your pinky finger on the surface at all times and make a fast clockwise motion with your cupped hand.
As you rotate you will feel the dough come together into a ball.
If your dough is sliding around and not coming together, rub a little butter onto

the surface.
Space the balls on a lightly floured baking tray,
and cover with kitchen towel for 20–30 minutes to prove.
They will expand so give them room.
Braai the roosterkoek over medium heat coals for about 20 minutes while turning to brown evenly.
Tap one with your finger – if it sounds hollow then it is done.

 

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