Dombolo

Name: Dombolo
Prep time: 20 min
Cook time: 50 min
Total time: 150 min
Yield: 8
Cuisine: Afrique du Sud
Ingredients: 500 g T55 wheat flour; 7 g instant dry baker's yeast; 15 g sugar; 5 g salt; 20 g oil, including 5 g for the bowl; 320 ml lukewarm water, to adjust

🍞 Dombolo is prepared here as a shared steamed bread.

Ingredients

500 g T55 wheat flour
7 g instant dry baker's yeast
15 g sugar
5 g salt
20 g oil, including 5 g for the bowl
320 ml lukewarm water, to adjust

Preparation

Mix the flour, yeast, and sugar. Add the salt, 15 g of oil, and most of the water. Knead for 8 to 10 minutes until you get a soft, cohesive dough.

Cover and let rise for about 60 minutes in a warm place, until almost doubled in volume.

Grease a metal bowl or a steam-suitable mold with the remaining oil. Punch down the dough, form a ball, and place it in the bowl. Let rise for 20 minutes.

Place a stable support at the bottom of a large pot. Add water without it being able to enter the bowl; bring to a simmer. The bowl must leave enough space for the dough to rise and the lid to close.

Install the bowl, cover, and cook at regular steam for 45 to 50 minutes. Check the water level by limiting openings; top up with boiling water if necessary.

Remove the bowl, protecting yourself from the steam. A skewer inserted in the center should come out without raw dough. Unmold and let cool on a rack before slicing.