Publications
Makes: about 15 large vetkoek
Preparation time: 2 hours
Cooking time: about 30 minutes
• 10ml sugar
• 1kg flour
• 10g instant yeast
• 5ml salt
• about 625ml lukewarm water
• 15ml soft butter
• oil for shallow frying
SWEET CURRIED MINCE
• 500g mince
• meat spice, salt and pepper
• 15ml olive oil
• 15ml turmeric
• 15ml mild curry powder
• heaped spoon each of apricot jam and chutney
• dash of vinegar
1. Mix the dry ingredients. Create a hollow, then add the water and butter. Stir it a bit with a clean hand and place in a warm oven for about 20 minutes. (I usually leave this step out and knead immediately.)
2. Knead well until smooth and soft, then place the dough in a clean bowl that’s been greased with a little oil. Cover with clingwrap and let it stand in a warm spot for about 1 hour until it doubles in size.
3. Prepare the mince: Fry the mince in 15ml oil until brown. Add the meat spice, salt and pepper, followed by the rest of the ingredients. Add about 200ml warm water and simmer for about 30 minutes until flavourful and cooked.
4. Knead the dough and form balls. Leave them to rise again, for about 10 minutes.
5. Heat the oil until hot. Deep fry in batches until the vetkoek is golden brown. Allow to cool slightly and fill with curry mince.
