Roosterbrood

Preheat the oven to 200°C, butter 8 ramekins and dust with extra flour.

Combine the flour, yeast, salt, cinnamon and sugar in a large bowl and make in a well in the centre. Add water and butter and mix with your hands until the mixture is well combined. Turn onto a lightly floured surface and knead until the dough is smooth and elastic, about 10 minutes.

Brush a large bowl with olive oil, place the dough in the bowl and cover with a damp tea towel. Set in a warm place until the dough is almost double in size, 45 minutes.

Punch down the centre of the dough with your fist and turn onto a lightly floured surface. Knead for 2 minutes and mix in the sultanas. Return to the oiled bowl, 30 minutes.

Divide the dough into prepared ramekins and bake until it sounds hollow when tapped, about 20 minutes. Serve with guava jam.