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Decadent Potbrood

Potbrood is a popular South African bread that’s baked in a heavy cast iron pot over the coals at a braai. We have given our potbrood a sweet and delicious chocolate twist that your family will love.


  • 30 ml (2 T) butter
  • 1 batch Roosterkoek bread dough
  • 500 ml (2 C) marshmallows
  • 150 g milk chocolate, broken into pieces
  • 65 ml Rhodes Quality Apricot Jam
  • 1 x 380 g can evaporated milk or 250 ml (1 C) cream



  1. Melt the butter and generously brush the bottom and sides of a heavy-bottomed braai bread pot or similar.
  2. Divide the dough into 10 equally sized pieces and roll each portion into a ball.
  3. Evenly place the balls in the bread pot at least 3 cm apart.
  4. Place the marshmallows and chocolate pieces in between the balls.
  5. Cover the dough with the lid or a damp cloth and leave until the balls have doubled in size.
  6. Whisk the Rhodes Quality Apricot Jam and the evaporated milk together and pour over the dough balls.
  7. Replace the lid and either cook over medium coals on the braai or bake in an oven preheated to 180°C for 45 minutes or until a wooden skewer inserted into the potbrood comes out clean.

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