Festive season cheer is in the air and South Africans have been enjoying the holidays.
With well-deserved time off comes the opportunity to whip out the whisk and take out the tongs in preparation for some long-awaited home cooking.
Whether you are in the mood for something sweet or the moment calls for something savoury, salted butter is the one ingredient that brings it all together.
As Kershnee Kallee, Parmalat’s marketing manager, says without doubt: “butter makes everything better”.
Its smooth, creamy texture and subtle flavour makes it the perfect ingredient for rich, hearty meals.
What’s also special about having butter at hand in the kitchen, is that apart from being used as a cooking ingredient, it can also be used to grease baking tins, as a topping on boiled potatoes or steak, or to stop the pasta from boiling over.
Some of South Africa’s biggest names in culinary greatness agree that salted butter is one of the most versatile ingredients, making it convenient to use in a variety of different ways.
J’Something and his wife, Cordelia “Coco” da Fonseca, have first-hand experience on how to use butter to enhance the flavour of homemade meals.
J’Something made a name for himself as the lead singer in South African band Mi Casa in 2011, but more recently, however, he has stepped away from the mic and up to the plate as a skilled self-taught chef and the host of his own cooking show.
In the spirit of the festive season, J’Something and Cordelia have shared one of their favourite DIY dishes, with smooth creamy butter.
Raspberry rolls with cream cheese icing
Ingredients:
For the dough:
• 3 tbsp. active dry yeast
• 2 cups warm milk
• 1/3 cup sugar
• 1/3 cup melted salted butter
• 2 tsp. salt
• 1 egg
• 6 cups flour
For the filling:
• 1/2 cup salted butter, softened
• 3/4 cup brown sugar
• 3 cups frozen raspberries
• 1/3 cup white sugar
• 3 tsp. corn flour
For the cream cheese icing:
• 1 block of cream cheese, softened
• 1/3 cup salted butter, softened
• 4 cup icing sugar
• 1 tsp. vanilla extract
• milk
• zest of 1 lemon
Method:
For the dough:
Dissolve the yeast in warm milk for 5 minutes.
Add all ingredients except flour and salt in a stand mixer and mix with a dough hook until smooth.
Gradually add the flour and salt and mix until just combined.
Turn dough out onto a floured surface and knead gently until dough is soft and incorporated.
Place the dough in a greased bowl, cover with a towel or plastic wrap, and let rise until doubled (about an hour).
For the rolls:
After the dough has risen, punch it down. Roll out onto a floured surface and into a large rectangular shape.
In a saucepan, mix raspberries with white sugar and corn flour. Mix gently until berries are mashed and the ingredients are well combined and allow to cool.
Spread butter onto the dough, Sprinkle with brown sugar and then evenly spread the raspberry mixture across the dough.
Roll the dough into a vertical log. Cut the dough to make 12 rolls. Place it in a pan that is lined with baking paper.
Cover the dough and let rise for 45 to 60 more minutes until it has doubled in size.
Bake at 180°C for 20 to 25 minutes, until the tops are golden brown.
For the cream cheese icing:
In a stand mixer, whip butter and cream cheese on high speed, until everything is fully incorporated.
Turn down the speed and add the lemon zest, vanilla, and icing sugar one cup at a time, alternating with milk or cream (1 tbsp. at a time).
Continue adding powdered sugar and milk until you get a smooth consistency.
Remove the rolls and ice them immediately.
Add some fresh raspberries on top.
