Ingredients

Method

• 500 g white bread flour
• ½ t sugar
• 1 t smoked paprika
• salt, a pinch
• 1 t instant dried yeast
• 1 cup lukewarm water
• 3 T apricot jam
• 150 g Woolworths mature Gouda

Method

Ingredients

1. Combine the flour, sugar, paprika and salt and sprinkle over the yeast. Mix to combine, then add just enough water to form a stiff dough.

2. Knead the dough until it’s elastic and no longer sticks to your hands. Grease a bowl with canola oil and place the dough in the bowl. Cover with a damp tea towel and allow to rise in a warm place until doubled in size.

3. Brush a work surface with canola oil and knock down the dough. Roll out into a 25 x 45 cm rectangle, then brush with the apricot jam and sprinkle over the cheese.

4. Roll from the bottom upwards to form a log, then cut into 6–8 pieces. Prove on an oiled baking tray, covered with a tea towel, for 20 minutes. Oil slightly and place on a braai grid. Braai over warm coals until golden, rotating every few minutes until evenly browned and cooked through.

Find more braai recipes here.

Photographs: Jan Ras
Food Assistant: Claire-ellen Van Rooyen