Vetkoek (magwinya)

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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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