Public holidays give the perfect opportunity to spend some quality time with your loved ones, who you do not get much of a chance to see throughout the year because of your busy schedules.
Start off your Day of Reconciliation with these delicious and proudly South African breakfast dishes for yourself and your loved ones.
Double up on your ingredients to make larger quantities so you can enjoy these breakfast dishes on Friday morning for breakfast, as well as over the weekend.
Orange breakfast twist bread
Orange breakfast twist bread. Picture: iStock
330ml of Rhodes Quality Orange 100% Fruit Juice100ml of butter1 x 10g packet of dried yeast5ml of salt5ml of sugar600g of cake flour
For the filling
125ml of Rhodes Quality Apricot Jam125ml of brown sugar5ml of ground cinnamon1 egg, lightly whisked
For the glaze
65ml of Rhodes Quality Orange 100% Fruit Juice500ml of icing sugar
Place the Rhodes Quality Orange Juice and the butter into a small saucepan.Heat gently until the butter is melted.Remove from the heat, pour into a bowl, and cool until lukewarm.
Add the yeast, salt and sugar and stir well.Leave to stand until the yeast blooms and bubbles form on the surface.Place the cake flour into a large bowl.Add the yeast mixture and form into a soft dough.Knead for about 10 minutes, until smooth and elastic.Place the dough into a lightly floured bowl, cover with a damp cloth and leave in a warm spot to rest until doubled in size.
Knock the dough down and on a lightly floured surface, roll the dough out into a large rectangle.Gently warm 65 ml (¼ cup) of the Rhodes Quality Apricot Jam and brush all over right to the edges of the dough.Mix the brown sugar and cinnamon and sprinkle over the Apricot Jam. Roll the dough up into a log from the long side and pinch the seam to secure.
Cut right through the dough along the middle of the log, beginning and ending 5 cm from each end to leave the edges intact.Twist the two halves of the log around each other twice and circle the two ends together to form a twisted round bread.Place the bread in a large shallow oven casserole (or onto a baking sheet) that has been sprayed with non-stick spray and lined with baking paper.
Leave the bread to rest in a warm place for 30 minutes.Brush the bread with the egg and bake in an oven preheated to 180°C for 30 – 40 minutes or until golden brown and baked through.As the bread comes out of the oven, brush with the remaining Rhodes Quality Apricot Jam.
Cool.To make the glaze, sift the icing sugar into a large bowl.Whisk in the Rhodes Quality Orange Juice until smooth and thick.Pour the glaze over the bread.
Hot cross bun jaffels
Hot cross bun jaffels. Picture: iStock
4 hot cross buns, slicedWoft butter for spreadingRhodes Quality Strawberry Jam for spreading8 streaky bacon rashers, crispy fried125g of cheddar cheese, grated
Butter the outside of one side of each of the hot cross buns.Place the hot cross bun, buttered side down, on a board and spread with a layer of Rhodes Quality Strawberry Jam.Place two slices of bacon on each half.Top with cheese and close the remaining halves of the hot cross buns over the filling.Spread the outside of each hot cross bun with butter.Place the hot cross bun sandwiches one at a time inside a heated jaffle iron (or use a sandwich maker) and slowly toast over a low flame or medium heat until golden brown.Serve immediately.
Baked oats with pear and cinnamon
Baked oats with pear and cinnamon. Picture: iStock
1 x 410g can Rhodes Quality Pear Halves in Syrup, drained125ml of plain yogurt40g of oats2.5ml of ground cinnamon35ml of brown sugar1 egg2.5ml of vanilla essence
Cut the Rhodes Quality Pear Halves into small pieces and stir into the oat’s mixture.Spoon the mixture into two oven proof bowls.Bake in an oven that has been preheated to 180 C for 30 minutes or until puffed and golden.Remove and serve immediately with yoghurt and honey, and a cold glass of Rhodes Quality Orange Juice.
Coconut and pineapples French toast muffins
Coconut and pineapples French toast muffins. Picture: iStock
1x 440g can Rhodes Quality Pineapple Pieces in Syrup, drained500ml of milk6 eggs5mlof ground cinnamonLoaf of unsliced white bread, cut into cubes
For the topping
65ml of brown sugar65ml of desiccated coconut2.5ml of ground cinnamon
In a medium bowl, whisk together the milk, eggs, and cinnamon.Add the bread cubes and the Rhodes Quality Pineapple Pieces and stir to mix.Leave the mixture to stand until the bread absorbs most of the milk.
Spray a muffin tin with non-stick spray.Fill the muffin cups with the bread mixture and leave to stand for a further 15 minutes. (See cooking tip below.)Mix the brown sugar, coconut, and cinnamon in a small bowl.
Sprinkle the topping over the muffins.Bake the muffins in an oven that has been preheated to 180 C for 15 -20 minutes or until the muffins are puffed and golden.Remove from the oven and cool for a few minutes before removing from the pan and serving with a drizzle of syrup if using.
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