Bokkenvolle…recipe!

12/09/2007 by Nikita

You need:
brown sugar, sticky type..in South Africa you get “tricale” brown sugar
cream
bread dough
I found this bread recipe. I haven’t tried it myself.
5 cups flour
2 tablespoons yeast (or 2 x 7g pkts)
2 tablespoons sugar
1 teaspoon salt
2 cups warm-hot water
1/4 cup cooking oil
Put 4 cups of the flour, yeast, sugar and salt into large bowl.
Pour in hot water and oil and mix until combined- it will be sticky.
Add the remaining flour in increments until dough is no longer sticky.
Knead for about 5 minutes until dough is elastic and smooth.
Place dough back into bowl and cover with a damp tea towel and let it rise until double its size- about 1/2 hour.
Now for the Bokkenvolle!

Roll small pieces of dough – like golf balls. Put in oiled oven dish or pan.
Cover the rolls with brown sugar. Be generous with the sugar! Don’t worry if there’s some at the bottom of the dish or pan. Pour cream in the dish, about 1 cm thick in the bottom, at least.
Bake in hot oven by about 180 deg C.
It takes longer than the plain bread rolls due to the cream that gets soaked up by the bread rolls.

Serve and enjoy!

Click on THIS LINK for more South African recipes.

Posted in food, recipes, South Africa, South African recipes, South African traditional food, Suid-Afrikaanse resepte | Tagged Beskuit, bokkenvolle, bread roll recipes, food, Melk tert, milk tart, recipes, Rusks, South Africa, South African recipes, South African traditional food, South African traditional recipes, Suid-Afrikaanse resepte, traditional food | 9 Comments

9 Responses

on 02/02/2008 at 18:11 South African recipes « Chessalee

[…] HERE on this link for a recipe about delicious Bokkenvolle, something I’ve only discovered recently […]
on 11/07/2008 at 21:15 Bokkenvolle! « Chessalee

[…] https://chessaleeinlondon.wordpress.com/2007/09/12/bokkenvollerecipe/ […]
on 07/09/2008 at 13:10 Wipneus!

Ek maak ook hierdie een dit is heerlik!! Maar ek is natuurlik lui en koop sommer die klaar gemaakte deeg by die supermark!!! he he
on 07/09/2008 at 13:17 Nikita

hi Wipneus…ek sal dit ook doen, ek het net die resep gegee vir die wat dalk voel hulle sit sonder dit 🙂 ek het net gewonder waar hierdie naam vandaan kom ! 🙂
on 04/12/2011 at 19:58 Henriëtte & Dirk De Beer

Hi,

Ons het toevallig op jul adres afkekom toe ons resepte gesoek het,

ek wil net weet of iemand my kan help asb?

Ek het ‘n resep gekry vir tuisgemaakte stroop maar dit is baie loperig, so dat mens dit net met ‘n lepeltjie kan uitskep maar jy moet baie vinnig doen want dit loop baie vinnig van die lepel af.

Ek het byvoorbeeld 500gr ekstra suiker, gliserien bygegooi en dit nog 20min’e langer laat prut maar dit bly dun en loperig, selfs al kom dit uit die yskas…..

Dankie
Henriëtte & Dirk De Beer
on 04/12/2011 at 23:03 Nikita

Hi Hentriette! Welkom hier op my blog, maar ongelukkig is ek nie die ekspert op hierdie tipe goete nie. 🙂 Ek gaan jou na ‘Skoorkos’ toe stuur… hier is haar adres:

http://skoorkos.wordpress.com ek dink sy gaan jou dalk kan help! Ek sal haar ook kontak, dalk kan sy jou HIER kom antwoord.
Sterkte
on 20/12/2011 at 12:22 Skoor

Friek nee Nikita, hetnie geweet mens kan jou eie stroop maak nie. Ek gan soek…
on 20/12/2011 at 12:28 Skoor

Golden Syrup : 600 gm Sugar, 450 ml Water, 3 slices of lemon, slices of 1 whole lime.

Bring all ingredients to a boil over low heat until it turns golden brown. Remove all slices of lemon and lime. Let the whole pot cool. Strained through a strainer and store in an airtight container. Use after one week
on 20/12/2011 at 22:04 Nikita

Hi Skoor!

Baie dankie, ‘n staatmaker soos altyd! Ek hoop dat Henriette hierdie gaan kry.