In theory, you could slowly simmer a tin of condensed milk to produce caramel and then use that but in reality, you can just buy a tin of caramel so we are cutting straight to that point. This recipe is inspired by the Argentine alfajor snack and may inspire you to eat caramel shamelessly, at any time of day, just like the people in Argentina. At first, you might wrongly think this is just a dessert braaibroodjie. In actual fact, it can be successfully served for breakfast and also absolutely any other time of the day; for example, in the mid-morning or mid-afternoon with tea.
Ingredients (makes 6)
- 12 bread slices
- 1 tin caramel
- 2 tots desiccated coconut
Build the braaibroodjies: Spread butter on one side of each slice of bread (these sides will be outward-facing in the assembled braaibroodjie). Pack half these slices buttered-side down and spread with a layer of caramel. Sprinkle coconut on that. Close the braaibroodjies with the remaining bread slices, buttered sides facing upwards.
‘Braaibroodjies is draaibroodjies’. Braaibroodjies should be turned often and are braaied in a closed, hinged grid. If you don’t have one, buy one – preferably with adjustable heights to compress each unit perfectly. You want medium-paced, gentle heat and the grid should be relatively high. Your aim is for the caramel to be completely heated by the time the outsides are golden brown. Slightly opening and closing your hinged grid a few times after the first few turns of the braai process helps the braaibroodjies not to get stuck to the grid.
Once done, slice each braaibroodjie in half. Generally, I believe that the correct way to slice braaibroodjies is diagonally and the correct time to serve these is immediately, with a cup of tea.
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