Main courses
Cheesy Bobotie Bun Bake
Ingredients
For the buns:
- 600 g Bread flour + extra for kneading
- 375 ml Milk, warmed slightly
- 15 g (1.5 packets) yeast
- 1.5 tsp salt
- 4 tbsp castor sugar
- 120 g (melted) Kerrygold Pure Irish Salted Butter
- 2 eggs
For the bobotie:
- 600 g beef mince
- 1 medium onion, chopped
- 2 carrots, grated
- ½ tsp cinnamon
- ½ tsp cayenne pepper
- 1 tsp turmeric
- ½ tsp ground ginger
- 3 tsp mild curry powder
- 2 garlic cloves, minced
- 2 tbsp vinegar
- 3 tbsp chutney
- ½ cup raisins and sultanas
- 25 g Kerrygold Pure Irish Salted Butter
- 200 g Kerrygold Mature Cheddar
- 6 bay leaves
Directions
To make the buns:
Place the flour, sugar and salt in a bowl, make a well in the middle and add the milk, melted butter, egg and sprinkle over the yeast. Whisk using a fork to mix the egg and then begin mixing in the flour. Once the mixture comes together continue to knead with your hand until a ball forms. Remove from the bowl and knead on a lightly floured counter until smooth, roughly 10 minutes. Lightly oil the bowl and place the dough back into it. Cover with plastic wrap and leave in a warm place to double in size.
Once doubled, knock the dough back and now divide into 12 equal size balls, place in a lightly oiled baking tray with deep sides (allowing space between them to rise). At this point preheat the oven to 180’c. Cover with plastic wrap and allow to rise for a further 30 minutes until doubled in size. Brush the buns with a little milk and bake for 25 minutes until golden. Remove from the oven and allow to cool for 10 minutes in the baking tray and then remove (keeping the buns together) and cool completely.
While the buns cool make the bobotie.
To make the bobotie:
Fry the onion with a little butter until golden brown. Add the carrots, mince, spices, garlic and mix. Then add the chutney, vinegar, raisins and sultanas and mix well. Add a little hot water to the pan to make it extra saucy. Continue to cook for 10 minutes or until the mince has cooked through.
Once the mince has cooled, keeping the 12 buns together, place them back into the baking tray, carefully slice the whole top off all 12 buns. Butter the base of the 12 buns and spoon in bobotie mix. Top with Kerrygold cheddar cheese and carefully place the lid of the buns on top. Place the bay leaves in between the buns, cover with foil and place in the oven again and bake for 10-15 minutes until the cheese has melted.
Place the flour, sugar and salt in a bowl, make a well in the middle and add the milk, melted butter, egg and sprinkle over the yeast. Whisk using a fork to mix the egg and then begin mixing in the flour. Once the mixture comes together continue to knead with your hand until a ball forms. Remove from the bowl and knead on a lightly floured counter until smooth, roughly 10 minutes. Lightly oil the bowl and place the dough back into it. Cover with plastic wrap and leave in a warm place to double in size.
Once doubled, knock the dough back and now divide into 12 equal size balls, place in a lightly oiled baking tray with deep sides (allowing space between them to rise). At this point preheat the oven to 180’c. Cover with plastic wrap and allow to rise for a further 30 minutes until doubled in size. Brush the buns with a little milk and bake for 25 minutes until golden. Remove from the oven and allow to cool for 10 minutes in the baking tray and then remove (keeping the buns together) and cool completely.
While the buns cool make the bobotie.
To make the bobotie:
Fry the onion with a little butter until golden brown. Add the carrots, mince, spices, garlic and mix. Then add the chutney, vinegar, raisins and sultanas and mix well. Add a little hot water to the pan to make it extra saucy. Continue to cook for 10 minutes or until the mince has cooked through.
Once the mince has cooled, keeping the 12 buns together, place them back into the baking tray, carefully slice the whole top off all 12 buns. Butter the base of the 12 buns and spoon in bobotie mix. Top with Kerrygold cheddar cheese and carefully place the lid of the buns on top. Place the bay leaves in between the buns, cover with foil and place in the oven again and bake for 10-15 minutes until the cheese has melted.
