- 250g white bread flour
- 125ml milk
- 40g butter, melted
- 40g sugar
- 14g instant yeast
- 1 pinch of salt
- 200g white chocolate
- ½ cup cream cheese
- ¼ cup icing sugar
- ¼ cup cream
- 2tbsp ground cardamom
- ¼ cup caster sugar
- ¼ cup toasted flaked almonds
- 500g bread flour
- 10g yeast
- 10g sugar
- 1tsp salt
- 1½tbsp olive oil
- 200ml water
- 140ml milk
- 1tsp saffron
- ¼ cup sesame seeds
- 2tbsp fennel seeds
- ½ cup salted butter, melted
- ½tsp fennel powder
- Stir yeast and 1tbsp of the sugar into room temperature milk and leave to foam.
- Sift flour, the remaining sugar and salt into a bowl. Mix in the yeast mixture and butter.
- Knead until smooth and transfer to oiled bowl and cover with cling wrap.
- Place in a warm spot to rise until doubled in size (about 30 minutes).
- Knock down, divide into 3, roll out the first piece and cut out circles.
- Cut 5cm-wide strips of baking paper.
- Place a strip of baking paper on the surface. Line this with 5 overlapping circles.
- Sprinkle circles with cardamom, sugar and almonds. Roll up to form a rose and place in muffin tins.
- Leave to prove for 30 minutes in a warm spot.
- Bake at 180°C for 20 minutes.
- Melt chocolate and cream, and mix into the cream cheese.
- Add more cream as necessary to form a thick runny paste. Add icing sugar, to taste.
- Drizzle this over the sweet buns and sprinkle with more toasted almonds.
- Mix flour, yeast, sugar and salt in a bowl. Make a well. Add the fennel seeds.
- Lightly toast the saffron in a dry pan. Crush and add to warm milk. Leave to steep.
- Mix the water and strained milk with oil. Pour this into the dry ingredients.
- Knead until smooth. Place in oiled bowl to rise for 1 hour, until doubled in size.
- Turn onto floured surface and knead.
- Divide into 12 and roll into bread rolls.
- Place rolls onto a tray and cover with oiled cling film. Leave to rise for 1 hour.
- Brush with milk and sprinkle with sesame seeds.
- Bake at 200°C for 20-25 minutes.
- Mix the melted butter and fennel powder. As soon as you remove the bread rolls from the oven, brush with the butter mix and set aside to cool.
The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.