Step by step method

1. Activate the yeast by mixing it with the sugar and lukewarm water, and then sprinkle some of the flour on top to stop a dry crust forming. Leave it in a warm spot for 10 minutes or until frothy.
2. Sieve the flour and salt into a bowl and then rub in the Stork Bake with your fingertips.
3. Beat the eggs and add to the yeast mixture.
4. Make a well in the flour and pour in the egg and yeast mixture and knead well until the dough is pliable (about 10 minutes).
5. Brush the dough with melted Stork Bake, place in a big bowl and cover with a damp dish cloth. Let it rise in a warm spot until it doubles in size (about 45 minutes).
6. Knead the dough again to push out all the air.
7. Break the dough into fist-sized balls and wrap around the end of a stick. Place in a warm place to rise again for 15 minutes and then bake on a grid over medium coals until the roosterkoek is brown all over and cooked through.
8. Serve with Stork margarine.