Vetkoek (magwinya)

By Drum Digital
04 August 2014

They’re everyone’s favourite. Serve them with jam and cheese as we have or pick any sweet or savoury topping of your choice.

Makes 10

Preparation: 10 min

Resting: 50 min

Cooking: 20 min

4 x 250 ml (4 c) flour

10 g dry yeast

5 ml (1 t) salt

10 ml (2 t) sugar

375 ml (1½ c) lukewarm water

oil for deep-frying

Sift the flour, yeast, salt and sugar into a bowl. Add the water and stir until well combined.

Transfer to a lightly floured surface and knead for 5 minutes or until the dough is soft and pliable.

Cover and keep in a warm place for 40 minutes or until double in size. Punch the air out and knead for a minute. Divide into 15 g balls.

4 Set aside on a tray in a warm place and leave to double in size for 10 minutes.

Meanwhile heat a pot of oil over medium heat. Check the temperature from time to time by dropping a small piece of the dough in the oil. It should cook through without browning too quickly.

When the oil is ready, add 2-3 dough balls and cook for 3 minutes, flipping them over halfway. Remove with a slotted spoon and drain on paper towels. Continue with the rest of the dough.

Serve with jam and cheese or another filling of your choice.

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