BACON & JALAPEÑO PUFFS
MAKES ABOUT 12-14 PUFFS / PREPARATION: 15 MINS / COOKING: 15 MINS
These crispy puffs are almost like mini vetkoek – but with zing. They’re quick and easy to make.
250ml (1c) self-raising flour
2,5ml (½t) salt
freshly ground pepper
250ml (1c) grated cheddar cheese
2-3 fresh or pickled jalapeños, stems removed and roughly chopped
2 garlic cloves, grated (optional)
100g chopped bacon, fried
4 eggs, beaten
30ml (2T) milk
oil, for shallow-frying
1 In a large mixing bowl, mix the flour and salt. Season with pepper.
2 Mix in the cheese, jalapeños and garlic (if using), then add the bacon and mix lightly.
3 Make a well in the middle and add the eggs and milk. Mix until a thick batter forms.
4 In a pan, heat enough oil for shallow-frying. Fry spoonfuls of the batter until golden brown, crispy and cooked through.
5 Drain the puffs on paper towels and serve hot or at room temperature.
CINNAMON ROLLS with CANDIED BACON
MAKES ABOUT 16 ROLLS / PREPARATION: 30 MINS / RESTING: 2 HOURS & 15 MINS / BAKING: 40-45 MINS
Americans like to combine the saltiness of bacon with something sweet.
YEAST MIXTURE
125ml (½c) lukewarm milk15ml (1T) sugar1 sachet (10g) instant yeast
