GROOT-Kombuis | Megan Smit maak Melkkos | 10 Julie 2024

Ons is in die GROOT-Kombuis saam met Megan Smit en sy maak Melkkos op Die GROOT Ontbyt 10 Julie 2024.


For the cinnamon sugar:
4 tablespoons sugar
1 teaspoon ground cinnamon

For the melkkos:
1 litre full cream milk - or semi-skimmed
130 grams all-purpose flour - or one metric cup
½ teaspoon salt
1 teaspoon baking powder
40 grams butter - cold, cubed. Plus an extra smidge of butter to grease the saucepan with.

Instructions
Mix the sugar and ground cinnamon in a bowl, giving it a thorough stir.

For a faster method, combine both ingredients in a small lidded container and shake well.

4 tablespoons sugar, 1 teaspoon ground cinnamon
Coat the bottom and sides of your saucepan with a thin layer of butter. This simple step acts as a safeguard against the milk burning during cooking.
Pour the milk into the saucepan and set it over medium heat. Let it gradually come to a gentle, frothy simmer.

While the milk is warming up, combine the flour, salt, baking powder and cold, cubed butter in a bowl.
With your fingertips, rub the cold butter into the dry ingredients until you achieve a coarse, breadcrumb-like texture. Keep the largest pieces no larger than pea-sized for the best results.
Check on the milk. Once it's slowly simmering and frothy, it's ready. Turn the heat to its lowest setting.
Gradually add the crumb mixture, a few tablespoons at a time, into the simmering milk, whisking as you go.
Whisking vigorously will reduce the size of the lumps. If you prefer larger lumps in your melkkos, opt for a spoon instead of a whisk while stirring.
Monitor the heat closely. You're aiming for a very gentle boil with large, slow-popping bubbles.
Gently simmer the melkkos for 10 minutes. Then, take it off the heat and let it rest for 5 minutes before spooning into bowls.
Top with lots of cinnamon sugar and a generous dollop of butter.

Variations
If you prefer a very fine-textured melkkos, use a stick blender to blend it into a smooth, creamy consistency.
For a custard flavour, add one tablespoon of custard powder to the dry ingredients.
To intensify the cinnamon flavour, consider adding a cinnamon stick to the milk as it heats up.
Add a piece of orange or naartjie rind to the simmering milk for a citrusy twist. Don't forget to remove it before serving.
If you want extra sweetness, consider adding some sugar to the melkkos while it's cooking.
For a richer twist, substitute 400ml of the regular milk with a can of condensed milk.
Add a few cardamom pods for a different flavour.
For a vegan version, use coconut milk and plant-based butter.

#Melkkos
#Milk
#diegrootontbyt