INGREDIENTS
• 980 g (7 x 250 ml) white bread flour
• 2 teaspoons (5 ml) salt
• 2 teaspoons (5 ml) sugar
• 10 ml instant dry yeast
• 70 ml (65 g) Clover Mooi River butter
• about 650 ml lukewarm water
To serve
• Clover Butro
• Clover mature cheddar, finely grated
Method
1. Preheat the oven to 175 °C. Sift the flour, salt and sugar together. Add dry yeast and mix. Rub the butter into dry ingredients and gradually add the lukewarm water to the mix to a soft dough. Add more water if needed.
2. Turn out onto a lightly floured surface and knead the dough for about 10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover, and allow to rest for 20 minutes.
3. Knock down the dough and divide into 36 pieces.
4. Cover and allow to rise to double in volume. Fry in hot oil. Drain on kitchen towel.
