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ROOSTERKOEK WITH NORI BUTTER AND APRICOT PUREE

Makes 20 roosterkoeke 

Ingredients

For the roosterkoek

  • 1 kg bread flour
  • 20 g salt
  • 10 g instant yeast
  • 875 ml water

For the nori butter

  • 6 nori sheets, torn into smaller pieces
  • 1 tablespoon Khalahari desert salt
  • 250 g unsalted butter, softened

For the apricot puree

  • 200 g dried apricots
  • 65 ml brown sugar
  • 1 teaspoon ginger, peeled and grated
  • 250 ml Leopard’s Leap Culinaria Muscat

Method

For the roosterkoek

Combine the bread flour, salt and instant yeast together in a large mixing bowl.

Pour the water into a small pot over low heat and  warm the water to between 30 °C and 32 °C.

Add the water to the dry ingredients and mix well.

Allow the dough to rest in a warm spot until it has doubled in size.

Once the dough has doubled in size, knock it back and portion into small bread rolls.

Place the small bread rolls on a lightly floured surface.

Allow the dough to rest again.

Cook over low heat on the braai, turn every 5 minutes until cooked through.

For the nori butter

Place the nori sheets into a food processor or spice grinder and process to a coarse powder.

Mix the nori powder and salt through the softened butter.

Serve at room temperature.

For the apricot puree

Cook (with lid on) for 45 minutes, then remove the lid.

Cook until liquid has evaporated and apricots have caramelised.

Blend in a food processor until smooth.

Pass through drum sieve.

Allow to cool, and serve.

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