DRUM - - Food -



125ml (½c) raisins 60ml

(¼c) sweet wine (such as jerepigo or mus­cadel) 1kg cake flour

1 packet (10g) in­stant

yeast 10ml (2t) salt

15ml (1T) dried ­rose­mary

30ml (2T) but­ter, ­melted luke­warm wa­ter ex­tra flour for sprin­kling oil for greas­ing the mix­ing bowl TO FIN­ISH grapes on the stem

2 sprigs fresh rose­mary

10ml (2t) sea salt flakes

30ml (2T) but­ter, ­melted olive oil, to serve

Pre­heat the oven to 180°C. Line a large bak­ing sheet with bak­ing pa­per and grease with non­stick spray.

1 Heat the raisins and sweet wine in a saucepan and al­low to sim­mer un­til most of the mois­ture has evap­o­rated. Re­move from the saucepan and set aside to cool.

2 Mix the flour, yeast, salt and rose­mary in a large mix­ing bowl, then add the raisins and mix well.

3 Make a hol­low in the mid­dle of the flour mix­ture and pour the but­ter and 250ml (1c) wa­ter in. Mix with a fork, con­tinue to add wa­ter un­til dough binds.

4 Trans­fer to a flour-strewn sur­face and knead for about 10 min­utes or un­til smooth and elas­tic, then roll into a ball.

5 Grease a large mix­ing bowl with a lit­tle oil and add the dough ball. Cover with cling­film and set aside to rise in a warm place for about 45 min­utes or un­til roughly dou­bles in size.

6 Lightly knead the dough down and break into 8-10 equally sized balls. Then roll each ball into an ob­long shape. Knot each ob­long and fold the ends into the knot (or leave as is).

7 TO FIN­ISH Ar­range the rolls on the pre­pared bak­ing sheet and press the grapes with their stems and rose­mary into each roll. Al­low to rise for an­other 15 min­utes and sprin­kle the sea salt over. Bake the rolls for 15-20 min­utes or un­til golden brown and done. 8 Brush the rolls with but­ter and serve with olive oil for dip­ping.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.