South African Potbrood with a Chocolate Twist


  • 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


  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.


There are no reviews yet. Go on, let us know what you think.

Write a Review

If you love good food and great company – then log in to comment, review, share and save your favourite recipes in your very own digital cookbook. If you are not a member, please Register first. Like all good recipes, the effort is well worth the reward.

Your email address will not be published. Required fields are marked *