SUGAR-COATED BUNS (SAIBOKO)

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INGREDIENTS

Plain flour 500 g
Milk 310 g
Salt 7 g
Sugar 36 g
Quick acting yeast 7 g
Egg 1 unit
Margarine 40 g

METHOD

  1. Mix the milk and margarine and warm the mixture on the stove. Do not allow the milk to boil.
  2. Sift the flour and salt into a bowl and make a well in the centre.
  3. Put the yeast and egg in the well, then sprinkle the sugar on the flour.
  4. Pour the milk mixture into the well and mix thoroughly. It should not be runny.
  5. Knead the dough and place it in an oiled bowl.
  6. Cover the dough with a damp dish towel or a plastic bag and leave to rise until double in size.
  7. Knead again to knock the air out of the dough, cut into smaller pieces, roll into buns, and lay on a tray.
  8. Cover the tray with a damp dish towel or plastic cling wrap and let the buns rise.
  9. Bake in an oven at 200°C for 15 minutes or until golden brown.

NOTE

For glazing, melt 2 tablespoons of sugar in 2 tablespoons of water and boil on the stove. Brush the glaze on the buns and enjoy!

YIELD 8 PORTIONS
PREPARATION TIME 90 MINUTES
TOTAL TIME 1 HOUR 45 MINUTES

HISTORY OF MY DISH

I remember vividly how Sunday mornings were very special during my time as a high-school boarder. Our breakfast consisted of very bland mealie-meal porridge with only sugar and salt (no peanut butter) from Monday to Saturday.
Then on Sundays, we would be served the very eagerly awaited, tasty ‘sugar-coated buns’ famously called saiboko in Shona. These were served with a dollop of butter that melted on the warm buns and a cup of tea. This breakfast was so special to the extent that some boys would use an analogy of referring to all the beautiful girls as ‘Sunday saibokos’. This is why I find the history of sugar-coated buns fascinating, and l feel that the recipe is worth sharing.

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