There’s no need to go out when you can have a decadent breakfast right at home! This loaded roht French toast is a special treat for the whole family.

SERVES 4 // COOKING TIME 1 hour 40 min

INGREDIENTS
For the roht
3 cups flour
¾ cup sugar
1 tsp bicarbonate of soda
1 tsp salt
1½ tsp ground cardamom
½ cup melted butter
½ cup warm milk
10 g instant dry yeast
1 egg, beaten
For the fig compote
200 g figs, quartered
2 tbsp orange zest
1 cinnamon stick
1 tbsp red-wine vinegar
⅓  cup sugar
¼ cup water
For the yoghurt
1 cup double-cream yoghurt
3 tbsp honey
1 tsp ground cardamom
To assemble
4 eggs
⅓  cup milk
½ tsp cinnamon
½ tsp ground cardamom

METHOD
For the roht
1. Mix the flour, sugar, bicarb, salt and cardamom.
2. In a separate bowl, whisk the butter, milk and yeast together. Add the egg and whisk until fully combined.
3. Make a well in the centre of the dry ingredients and add the yeast mixture. Mix until a sticky dough forms.
4. Knead for 3–4 minutes, and then proof in an oiled bowl for 1 hour, until doubled in size.
5. Preheat oven to 200ºC and line baking trays.
6. Divide the dough into eight and roll into round loaves that are about 7 mm thick. Arrange on trays and set aside for 15 minutes.
7. Bake for 10 minutes, until golden brown.
For the fig compote
1. Add all the ingredients to a pot over medium heat.
2. Bring to the boil for 5 minutes, then lower the heat and simmer for 15–20 minutes, until the figs are soft and the syrup has reduced.
For the yoghurt
1. Mix ingredients together.
To assemble
1. Whisk the ingredients together. Heat some vegetable oil in a pan over low-medium.
2. Soak each piece of roht in the egg mixture for 15–20 seconds. Fry for 1–2 minutes on each side.
3. Dollop with yoghurt and fig compote to serve.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Leftover fig compote? Use it to top these healthy coconut cakes.