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There’s nothing quite like fresh bread after a morning game drive. But even if you’re not climbing out of a game vehicle before heading to the breakfast table, you can still enjoy a taste of Makweti Safari Lodge by making Chef Phillip‘s delicious Makweti Zebra Bread at home.

Ingredients

For The Bread

1/2 package active dry yeast
1/4 cup warm water
1/2 cup plain yoghurt
3 tablespoons sugar
3 tablespoons unsalted butter, melted, plus 1 tablespoon set aside
1 egg, beaten
1 and 1/4 teaspoons salt
2 and 1/3 cups all-purpose flour
Non-stick cooking spray

For The Filling

5 tablespoons sugar
3 tablespoons unsweetened cocoa
1 teaspoon cinnamon
1 cup walnuts, chopped (you can also use pecan nuts)

For The Streusel

2 tablespoons powdered sugar
1 tablespoon flour
1 tablespoon butter, softened

Directions

For The Filling

Add the sugar, cocoa, cinnamon and walnuts to a small bowl and mix together well.

For The Dough

Add the warm water to a large bowl and sprinkle the yeast over it.
Allow the mixture to stand for about 5 minutes or until the water is foamy.
In a small bowl, combine the yoghurt, sugar, 3 tablespoons of melted butter, egg and salt. Whisk the ingredients until well combined.
Once the water with the yeast is foamy, add the yoghurt mixture to it.
Add the flour to the mixture, 1 cup at a time, mixing with a wooden spoon.
Knead the dough in the bowl until all the flour is mixed into the dough. The dough should be soft.
Spray a large bowl with the non-stick cooking spray and place the dough in the bowl, then lightly spray the top of the bowl.
Place a clean kitchen towel over the bowl and place it in a warm spot for about an hour, or until the dough doubles in size.
Once the dough has risen, lightly flour a flat work surface.
Place the dough on the surface and let it sit for about 5 minutes.
Stretch and roll the dough to a rectangle shape, about 15 inches long by 10 inches wide.
Brush the other 1 tablespoon of melted butter over the rectangle, leaving a small border (about 1/2 an inch) around the edges.
Sprinkle the sugar and cocoa mixture over the dough.
Starting from the shorter end, roll up the dough. Pinch the ends closed, along the seam.
Gently twist the dough (like your wringing clothes) a few times, and place it in a 9-inch by 5-inch loaf pan. You may need to curve the roll back and forth to fit into the pan.
Cover the pan with a clean kitchen towel and allow it to stand in a warm place for about an hour.

For The Streusel

Stir the streusel ingredients together in a small bowl until crumbly.
When the bread has risen and you are ready to bake it, sprinkle the streusel on top.

Final Steps

Preheat your oven to 180 degrees C
Bake the bread for about 30 – 35 minutes or until it is lightly golden on top.
Remove from the oven and allow the pan to cool on a wire rack for 10 minutes

Best enjoyed warm with butter and jam and a perfectly brewed cup of tea or coffee.