Khanya Mzongwana, Author at Woolworths TASTE

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30 minutes

Braai recipes

Braaied sweet potato doughnuts

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Easter recipes

Potbrood Chelsea bun

35 minutes

Potbrood Chelsea bun

Serves 8

Difficulty Easy

Prep Time 45 minutes, plus 40 minutes’ proving time

Cooking Time 35 minutes

Ingredients

For the cabbage:

45 g ghee
¼ shredded cabbage
1 punnet Woolworths prepared garlic, ginger and chilli
1 large sprig curry leaves
1 T paprika
1 T cumin seeds
1 T yellow mustard seeds
1 T mild curry powder

For the baharat butter:

150 g butter
2 T Woolworths baharat spice
1 T paprika

For the bread:

800 g cake flour, plus extra for dusting
10 g instant dry yeast
2 T salt
2 ½ T brown sugar
3 ½ cups lukewarm water

Method

1. To make the cabbage, heat the ghee in a pan and fry the cabbage over a medium heat until slightly softened. Add the garlic, ginger, chilli, curry leaves, paprika, cumin and mustard seeds, and fry for a further 3 minutes until fragrant. Add the curry powder and 2 T water and fry until the water has evaporated. Set aside to cool.

2. To make the baharat butter, melt the butter in a saucepan. Add the baharat spice and parpika, and fry gently for 3 minutes, then set aside.

3. To make the potbrood, place all the dry ingredients in a bowl. Make a well in the centre of the mixture and gradually add the water, working it into the flour until a dough begins to form – it shouldn’t be too wet.

4. Turn the dough out onto a floured surface, and knead for 5–10 minutes, or until the dough is no longer sticky and is workable. Roll into a ball and return to the bowl. Cover with clingwrap, place somewhere warm and allow the dough to prove until doubled in size, about 40 minutes.

5. Preheat the oven to 180°C. Once the dough has risen, knock down and reshape it into a ball. Roll out to a thickness of 2 ½ cm. Grease a cast-iron pot or 25 cm springform cake tin. Spread a layer of cabbage onto the dough. Cut the dough into 3 strips lengthways and roll up to make a large “Chelsea bun” shape, joining the strips at the short ends. Carefully lift into the greased pot or cake tin. Brush with some of the baharat butter and bake for 35–40 minutes or until golden brown, risen and cooked through. Brush with the remaining baharat butter, sprinkle with salt and serve warm.

Find more cabbage recipes here.

Food assistant: Lerato Motau
Videographer: Romy Wilson
Photographer: Shavan Rahim
Production: Amy Ebedes-Murray

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Potbrood Chelsea bun

Potbrood Chelsea bun

Ingredients

Method