Creamy Mushroom Vetkoek Dough Bake

Ingredients

For the Dough

• 1 kg shop-bought vetkoek dough
• Butter or cooking spray for greasing

For the Creamy Mushroom Sauce

• 2 tbsp butter
• 1 large onion, finely sliced
• 250 g brown mushrooms, sliced
• 3 spring onions, finely sliced
• 2 cloves garlic, crushed
• 2 tsp BlixSam Garlic Melt
• 2 tsp BlixSam Grill Forge
• 1 tbsp cake flour
• 250 ml fresh cream
• 125 ml milk
• 200 g mature cheddar cheese, grated
• Freshly ground black pepper

Topping

• 200 g mozzarella cheese, grated
• 100 g mature cheddar cheese, grated
• Extra spring onions, sliced
• Fresh parsley, chopped

Method

1. Allow the shop-bought vetkoek dough to rise according to the package instructions.
2. Preheat the oven to 180°C and grease a large ovenproof baking dish.
3. Divide the dough into golf ball-sized portions and roll into smooth balls.
4. Arrange the dough balls in the prepared baking dish, leaving a little space between them.
5. Bake for 15–18 minutes, until the dough balls are lightly golden but not fully browned.
6. Meanwhile, melt the butter in a large frying pan over medium heat.
7. Fry the onion until soft, then add the mushrooms and cook until lightly browned.
8. Stir in the garlic, spring onions, BlixSam Garlic Melt and BlixSam Grill Forge, allowing the seasonings to bloom in the butter.
9. Sprinkle over the cake flour and cook for 1 minute while stirring.
10. Gradually whisk in the milk and fresh cream until smooth.
11. Simmer gently for 3–5 minutes until thickened.
12. Stir in the grated cheddar until melted and creamy. Season with black pepper.
13. Pour the creamy mushroom sauce evenly over the partially baked dough balls.
14. Sprinkle generously with the mozzarella and remaining cheddar cheese.
15. Return to the oven and bake for 15–20 minutes, until the cheese is golden, bubbling and the dough is fully cooked.
16. Garnish with fresh parsley and extra spring onions before serving.

Serving Suggestion