Vetkoek

By admin
09 November 2010

This is another delicacy that reminds me of my childhood. On bread-baking day vetkoek was always made from the leftover dough.

We called them ‘‘little drums’’ and, spread with farm butter and apricot jam, they were the most delicious of all.

4 x 250 ml cake flour

7 ml instant yeast

5 ml sugar

3 ml salt

600 ml lukewarm water or lukewarm boiled milk and water

oil for greasing and shallow- or deep-frying

Sift the flour, yeast, sugar and salt into a large mixing bowl.

Gradually stir in the liquid to make an easy-to-handle dough.

Knead until the dough is smooth and elastic – about 8 minutes.

Brush with a little oil, cover and leave in a warm place to rise until doubled in volume – about 2 hours.

Knead the dough lightly and roll into a long roll about 4 cm in diameter.

Pinch off pieces of dough about 4 cm long and flatten them to a thickenss of 1 cm.

Allow to rise slightly on a greased surface.

Heat the oil for shallow- or deep-frying, as preferred, in a large frying pan or saucepan.

Fry until golden brown on both sides and drain on paper towels.

Serve hot with curried mince or butter and syrup.

Makes about 10.

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