Apple Oat Cinnamon Rolls


Serves 4-6

6 wooden sosatie sticks
1 Tbs Zola’s Feasts Flavourbomb Spice Mix
1/2 cup fruit chutney
Chopped chilli, to taste
Salt and pepper
4 chicken breasts, cut into chunks
18 Turkish dried apricots


Soak the sosatie sticks in water for 10 minutes.

Mix together spice, chutney, chilli, salt and pepper.

Add the chicken and mix well to combine.

Skewer the chicken onto sticks, alternating with the apricots.

You can leave the sosaties to marinate overnight at this stage if you wish.

Cook the sosaties on the Braai or on a griddle pan until golden and the chicken is cooked through.

Makes 12

For the dough:
500g cake flour
250ml milk
2 eggs
50g sugar
10g instant yeast
1 tsp salt
½ cup butter, diced

1 egg, beaten (for brushing)

For the filling:
2 apples, grated
2 tsp ground cinnamon
100g pecans, chopped
½ cup brown sugar
½ cup Oat Bran

For the glaze:
1 cup icing sugar
2 Tbs milk

Combine all the ingredients in the bowl of an electric mixer, then mix (for about 10 minutes) with a dough hook until a very smooth dough forms.

After it’s mixed, place the dough in a lightly oiled bowl, turn to coat, cover then leave to rise until doubled in size.

Mix together the apples, cinnamon, pecans, sugar and oat bran

Knock back the dough, roll out into a large rectangle.

Scatter the filling all over the pastry, then roll into a spiral log to encase the filling.

Cut into 12 equal pieces, then place each piece into greased muffin tins.

Cover with plastic, then leave to rise until doubled in size.

Pre-heat the oven to 180C. Just before placing in the oven, brush gently with beaten egg, then bake for 25-30 minutes until golden brown.

Mix icing sugar and milk, then drizzle over the buns as soon as they come out of the oven