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Cook: 40 minutes


I’m all about easy and what a lovely bread to serve at a braai. Was so so easy to make and tasted AMAZING!!!

  • Bread:
  • 310 ml warm milk
  • 40 g (2 tablespoons) honey
  • 10 g yeast (1 sachet)
  • 650 g bread flour
  • 2 teaspoons salt
  • 2 large eggs
  • 50 g melted butter
  • extra butter to grease the pan
  • Filling:
  • cheesy chicken viennas, chopped
  • chakalaka of choice
  • Mozzarella cheese, grated
  • melted butter
  • fine garlic and chopped parsley to taste

Grease a bundt pan with butter and set aside.
Mix the milk with the honey, sprinkle the yeast over and set aside for 5 min.
Mix the rest of the bread ingredients together in a mixing bowl, add the milk mixture and combine until a dough forms.
Knead the dough for 25 minutes.
Transfer the dough to an oiled bowl and cover the bowl with glad wrap. Let the dough rise until double in size.
Knock down the dough and roll it into a log.
Cut the log into 4 pieces and then each piece into 8 pieces (32 in total).
Mix the viennas, Mozzarella (keep a little cheese separate for later use) and chakalaka together in ‘n bowl.
Flatten the pieces of dough into disks and fill each disk with the Vienna mixture.
Fold and seal the disks to create little balls.
Roll each ball in the melted butter, garlic and parsley and place in the prepared bundt pan in random placements.
Top with the remainder of the Mozzarella cheese.
Cover the pan loosely with glad wrap and let the dough rise for 30 minutes.
Meanwhile, preheat the oven to 170ºC.
Bake the dough for 40 minutes in the preheated oven, until cooked through (at halfway mark, I covered my pan loosely with foil to stop the top from browning to fast).
Remove the bread from the oven and let it rest for 5 minutes before turning out.
I served mine as is and the next morning with Butro, it was INCREDIBLE!!!

Recipe and photo: Dalila De Barros Viljoen


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