Ingredients:

Directions:

Savoury with Salted Butter Stokbrood:

• 500g Flour
• 1 tsp. Bicarbonate of soda
• 2 cups Buttermilk
• 30g Cold butter, cubed, plus extra for serving
• 1 tsp. Salt

Sweet with Cinnamon Stokbrood:

• 1 kg Eureka Mills roosterkoek mix
• Double-thick cream, for serving

For the Filling:

• 100g Brown sugar, plus extra for serving
• ½ tsp. Ground cinnamon
• ¼ tsp. Ground nutmeg
• 55g Unsalted butter, softened
• 50g Salted caramel, chopped
• 50g Turkish delight, chopped
• 50g Mixed nuts, chopped

For the Icing:

• 125g Icing sugar, sifted
• 3tbsp. Lemon juice

Savoury with Salted Butter Stokbrood:

1. In a small bowl, add all the dry ingredients and rub in the butter using your fingertips. Once the mixture has a breadcrumb resemblance, slowly add the buttermilk a little at a time, using a butter knife to mix until a fluffy dough forms.
2. Use your hands to divide the dough into small equal portions. Roll the dough into long strips and twist around The Kebab Grill Set.
3. Place over the open flames and braai until the dough is cooked through. Serve hot with butter.

Sweet with Cinnamon Stokbrood:

1. Preheat the oven to 180°C.
2. For the Dough: Prepare the roosterkoek mixture according to package instructions. Use an electric mixer and a dough hook attachment and mix until a stiff dough has formed.
3. Grease a medium sized bowl using Non-Stick Grill Spray and transfer the dough mixture to the bowl. Leave the dough to rest for 15 minutes.
4. For the Filling: In a medium sized bowl, combine the sugar, spices and softened butter. Set aside at room temperature until ready to use.
5. Use your hands to divide the dough into small equal portions. Roll the dough into long strips. Make an incision into the middle of each strip and gently stuff with the filling and salted caramel, turkish delight and mixed nuts. Carefully pinch the strips close to secure the dough. Twist the dough around the sticks or the following skewers; The Kebab Grill Set. Sprinkle with extra brown sugar.
6. Place on a baking tray and bake for +-50 minutes or until the dough is golden brown.
7. For the Icing: In a medium sized bowl, whisk together the icing sugar and lemon juice until a runny icing is formed.
8. Once the stokbrood is ready, remove from the oven and gently brush with extra butter. Drizzle the icing and enjoy with double-thick cream.