INGREDIENTSFor the vetkoek:250ml water — tepid6g instant yeast1 ½ tsp sugar750ml cake flour3,7ml salt7,5ml olive oilSunflower oil — for deep-fryingFor the bobotie mince:15ml olive oil30ml bobotie spice mix 10ml ground tumeric500g beef mince30ml peach chutneySalt and pepperFor the salsa:2 corn on the cob½ large red onion — finely choppedLarge avocado — finely chopped10ml lemon juice10ml olive oilTo serve:4 large eggs — friedHandful basil leaves — optionalMETHOD (40 minutes)For the vetkoek, combine the water, yeast and sugar. Set aside for five minutes, until foamy. Combine it with the cake flour, salt and olive oil to form a dough. Knead for eight to 10 minutes. Place the dough in a large bowl, cover with a clean cloth and set aside in a warm place to rise (30 to 40 minutes) until doubled in size. Heat the oil for deep-frying to 180°C. Divide the dough into eight to 10 portions and roll each piece of dough into a ball.Fry the dough balls off in batches for three to five minutes, until golden and cooked through. Drain on kitchen paper. For the bobotie mince, heat the oil in a pot over medium heat. Add the bobotie spice mix, turmeric and beef mince and fry for 10 to 12 minutes until browned and cooked through. Stir in the chutney and season to taste. For the salsa, char the corn over medium coals on the braai for 10 minutes or in a smoking hot griddle pan for three to five minutes. Slice off the corn kernels and toss with the rest of the ingredients. Season to taste. To serve, slice open each vetkoek and fill with the mince mixture. Top with the salsa and serve each portion with a fried egg. Garnish with some basil leaves, if preferred. Tip: Leftover vetkoek can be served as a sweet treat with salted butter, strawberry or apricot jam and cheese. — Food24.