South African Potbrood with a Chocolate Twist

Ingredients

  • 30 ml (2 T) butter
  • 1 batch Roosterkoek bread dough
  • 500 ml (2 C) marshmallows
  • 150 g milk chocolate, broken into pieces
  • 65 ml (¼ C) Rhodes Apricot Jam Superfine
  • 1 x 380 g can evaporated milk or 250 ml (1 C) cream

Method

  1. Melt the butter and generously brush the bottom and sides of a heavy-bottomed braai “bread pot” or similar.
  2. Divide the dough into 10 equally sized pieces and roll each portion into a ball.
  3. Evenly place the balls in the “bread pot” at least 3 cm apart.
  4. Place the marshmallows and chocolate pieces in between the balls.
  5. Cover the dough with the lid or a damp cloth and leave until the balls have doubled in size.
  6. Whisk the Rhodes Apricot Jam and the evaporated milk together and pour over the dough balls.
  7. Replace the lid and either cook over medium coals on the braai – or bake in an oven preheated to 180˚C for 45 minutes or until a wooden skewer inserted into the potbrood comes out clean.
Cooking Tip

You can bake this sweet potbrood in the oven too.

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