Mapakiwa
Most Southern African countries have a traditional breakfast of bread and tea, which is generally alternated with sorghum soft porridge. Mapakiwa, a mix of a scone and a bun with the texture of a brioche roll, is another take on a British delight. They are coated with butter after baking to give them a tasty gloss. Mapakiwa, a full-flavored teatime delicacy prepared from wheat, butter, and eggs, is served with a hearty portion of jam and additional butter! You can add raisins or apple chunks for a unique twist.
Ingredients:
5 ½ cups bread flour,5 Tbsps sugar,2 tsp salt,1 ½ Tbsps instant yeast,3 Tbsps cooking oil,2 cups warm water
Instructions:
- Combine flour, sugar, salt, and yeast in a large bowl. Stir to thoroughly combine.
- Pour the cooking oil into the water and then pour the wet ingredients into the bowl with the dry ingredients.
- Once the flour is moistened and the wet ingredients are fully incorporated switch to your hands and knead the dough in the bowl for 8 minutes.
- Turn the dough out onto a lightly floured surface and knead with your hands for 8 minutes.
- Shape the dough into a ball and place it in a lightly greased bowl, cover with a towel and let it rise for 25 minutes or until it doubles in size.
- Turn the dough back out onto a clean surface and knockback by kneading for a few minutes.
- Place the balls in a lightly greased baking pan (11 balls per pan) and cover with a cloth and allow to rise again for 25 minutes.
- Bake at 350℉ for 25 minutes or until golden brown.
- Once baked, remove from the oven and brush the tops with melted butter.
- Allow to cool some in the tins before removing them but keep the Mapakiwa connected till time to eat, enjoy with coffee or tea!
