For passionate foodie Junelle Germishuizen of Pretoria, cooking with her family and entertaining friends at home is a natural extension of her online food business
- 680g white flour
- 60g sugar
- 10ml instant dried granular yeast
- 5ml ground turmeric
- 7ml sea salt
- 375ml lukewarm water
- 30ml olive oil
- 1 egg
- 15 fresh dates, pitted and cut into chunks
- 50g butter, softened
FOR THE TOPPING:
- 2 egg yolks, lightly whisked
- 7ml cumin seeds, lightly crushed (optional)
- 7ml fennel seeds, lightly crushed (optional)
- few dried rose petals or dried hibiscus flowers (optional)
- icing sugar, for dusting
- Place the flour, sugar, instant yeast, turmeric and salt in a mixing bowl or the bowl of an electric mixer fitted with a dough hook.
- Place the lukewarm water, olive oil and egg in a large jug and whisk lightly to combine.
- Gradually add the wet mixture to the dry ingredients and work together. Knead for 8–10 minutes with the mixer or 12–15 minutes by hand, until the mixture is smooth and shiny.
- Transfer the dough to a large, greased bowl, cover with a damp tea towel and leave in a warm place, for about an hour, to double in size.
- Turn the dough onto a lightly floured counter and knead gently to knock it back. Return to the greased bowl, cover with the cloth and leave to rise again for another hour.
- Preheat the oven to 200°C. Roll out the dough into a rectangular shape and cut it into 2 squares. Place the dates and dot knobs of butter on top of one square. Place the second square of dough on top to enclose the filling.
- Use a cutter to cut rounds out of the dough, creating rolls and place these on a baking sheet. Brush the rolls with the egg yolk and if using, top with the cumin seeds, fennel seeds and petals.
- Bake for 8–10 minutes, or until puffed and golden. Transfer the rolls to a wire rack and dust with a little icing sugar before serving with the tomato broth.
This recipe serves 8–10 people