GSABO - S2- Ep2 - Recipes

Rye Tagine with Cinnamon Almond Stars


The Great South African Bake Off - Past series

BBC Lifestyle


Rye bread dough:

  • 500g bread flour
  • 500g rye flour
  • 2 x 10g yeast, instant
  • 20g sea salt
  • 60ml black treacle
  • 100ml water, hot
  • 600ml water, lukewarm
  • 2 tsp caraway seeds
  • 1 egg white, large, beaten

Almond stars:

  • 250g cake flour
  • 35g castor sugar
  • 160ml milk
  • 10g yeast, instant
  • 1 egg, large
  • 60g butter, softened


  • 125g butter, softened
  • 125g sugar, demerara
  • 2 tbsp cinnamon
  • 2 tsp cardamom, ground
  • 1 tbsp orange zest
  • 50g almonds, nibbed

Honey glaze:

  • 45ml honey
  • 15ml water, hot


  • 5ml orange zest
  • 5ml almonds, nibbed

Preparation method

Rye bread dough:

  • Preheat oven to 180 C
  • Dissolve treacle in 100ml hot water
  • Top up to 600ml with lukewarm water
  • Combine flours, yeast and salt in a large bowl
  • Stir water into flour mixture
  • Knead in the bowl until dough comes together, adding more water if too dry
  • Dough should be sticky
  • Turn out onto a floured surface and knead for 10-15 minutes until smooth
  • Place in an oiled bowl, sprinkle over a little flour, cover with plastic wrap
  • Leave to prove for 60 minutes or until doubled in size

Tagine base:

  • Use any shallow, ovenproof bowl with a circumference of not more than 75cm
  • Cover the upturned part of the bowl with tin foil, spray with Spray n Cook
  • Place onto a lined baking tray dusted with flour
  • Knock back the dough and work in the caraway seeds, divide into 2 pieces
  • Roll out one piece into a large rectangle of about 30 x 50cm to just under 1cm thick
  • Cut into long strips 1,5cm wide
  • On a piece of baking paper, weave a lattice large enough to cover the bowl
  • Flip lattice over the bowl and cut around outer edge to fit
  • Plait another piece of dough to fit around the outer edge of the lattice
  • Cover with a large plastic bag and prove for 10 minutes
  • Brush with egg white and bake for 30-40 minutes, until cooked through

Tagine cone:

  • Preheat oven to 180 C
  • Make a cardboard cone with a circumference of 80cm
  • Cover inside and outside with tin foil
  • Use a glue of flour and water to stick into place
  • Grease cone and place onto a greased and floured baking sheet
  • Use any offcuts from the 1st piece of dough and combine with the 2nd piece
  • Roll out dough to a rectangle of 40 x 60cm, just under 1cm thick
  • Using a pizza cutter, cut into long strips 1cm wide
  • Take 3 lengths of dough and plait to 40cm long. Make 2
  • Place plaits around the base of cone onto the tin foil
  • Make another 2 plaits, slightly shorter and place above the first plait
  • Make sure the joins are in the same place, on opposite sides of the cone
  • Continue plaiting and wrapping around and up the cone until the top
  • Leave a 3cm gap from the peak of the cone
  • Make 2 more plaits and place them to cover the joins on either side of the cone
  • Cover with a large plastic bag and prove for 10 minutes
  • Brush with egg white and bake for 30-40 minutes until cooked through
  • Cool, then remove from cone

Almond stars:

  • Heat milk to lukewarm, stir in yeast
  • Combine flour, sugar and egg in mixing bowl of electric mixer with dough hook
  • Mix until a crumble texture
  • With mixer on low, add the milk/yeast mixture
  • Beat on low for 5 minutes
  • Slowly add butter until all incorporated
  • Beat until dough no longer sticks to the bowl and is smooth, 10 minutes
  • Cover dough and leave to prove for 90 minutes or until doubled in size


  • Mix all ingredients, except almonds to a smooth paste

Almond stars:

  • Pre-heat oven to 170 C
  • Knock back dough and divide into 12 equal sized balls
  • Work with 4 balls at a time, cover the rest
  • Roll each ball out to a circle, 5mm thick
  • Use a saucer (16cm) to make an imprint on one circle
  • Spread 1 1/2 tsp of butter filling inside the circle
  • Leave a 1cm border around the outer edge
  • Sprinkle 0.5ml of almonds over butter
  • Put the 2nd circle on top and repeat the layers leaving the top (4th) layer plain
  • Use the plate as a guide
  • Cut through the 4 layers of dough with a sharp knife into a neat circle
  • Transfer to a greased and lined baking sheet
  • Repeat with the other 8 balls of dough
  • Place a 4cm cutter in the centre of one circle and make an imprint in the dough
  • Repeat with the other 2 circles of dough
  • With a sharp knife divide each circle into 16 equal pieces
  • Cut up to the mark left by the cutter only - do not cut through the centre of the circle
  • Take 2 pieces of dough, one in left hand and one in right hand
  • Twist around twice, left hand anti-clockwise and right hand clockwise
  • Pinch the outer edges together to form a rough point
  • Repeat with all the pieces - this is an 8-pointed star
  • Repeat with the other 2 circles of dough
  • Cover loosely with a plastic bag and prove for 10-15 minutes
  • Brush with egg white and bake for 15-20 minutes until golden and cooked through
  • Cool, then glaze with honey glaze and garnish with orange zest and almonds


  • Place tagine base onto a serving platter, put almond stars inside and put the cone on top