Balls of dough deep-fried until golden brown and puffed. Whether you prefer them savoury or sweet; everybody has a preference according to how they grew up.
We filled our warm vetkoek with savoury mince and topped with cheese; all-in-one-meal.
You only need a warm spot for the dough to do a double proving – we ran around after spots in the sun.
MISE EN PLACE (preparation):
- Measuring spoons/kitchen scale.
- Sieve.
- Mixing bowls.
- Rolling pin.
- Cookie cutters.
- Pot (for frying).
- Draining rack and kitchen towel.
I used the stand mixer to get the dough going; and then turned it our onto a floured surface to knead and bring together.
YIELD: 20 medium-sized vetkoek (although we managed to get out 38)
INGREDIENTS:
| 1kg | Cake Wheat Flour | 4 cups |
| 10ml | Salt | 2 teaspoons |
| 30ml | Sugar | 2 Tablespoons |
| 10ml | Instant Dry Yeast | 2 teaspoons |
| 30ml | Cooking Oil | 2 Tablespoons |
| 750ml | Lukewarm Water | 3 cups |
| Oil for deep-frying |
METHOD:
- Sift flour and salt together. Add sugar and yeast.
- Add oil and enough lukewarm water, cut in with a knife and mix to a soft, sticky dough. Add more water, if necessary.
- Turn out dough onto a lightly floured surface and knead for 5-10 mins, or until dough is smooth and elastic. Place dough in a large, lightly oiled bowl, cover and leave to rise in a warm place for about 30 minutes, or until doubled in size.
- Knock down dough on a lightly floured surface and knead until smooth. Divide into 20 pieces and roll into smooth balls.
- Place onto greased baking trays. Cover and leave to rise in a warm place for about 15 minutes or until balls of dough are well risen.
- Heat oil in a medium, heavy-based saucepan. Gently drop dough balls, in batches, into hot oil. Turn constantly and deep fry until done and golden brown. Remove from oil and drain on paper towel.
- Serve warm, filled with savoury mince, or jam for a sweet version.
