Vetkoek

 

Someone asked me to post a “vetkoek” recipe, so I had to find one that works for me first.

I have had several failures, edible but not the way I remembered, so had to give a few recipes a go and realized that the rising time is different than in South Africa. I think it is because it is so much warmer there! 😉

 

To the non South African this is a dough that is deep fried and then filled with curry mince or with apricot jam. These are one of the dishes that you would find traditionally at the school or church fete.

 

500 ml lukewarm water

10 ml sugar

10 ml active yeast

5 x 250 ml flour

10 ml salt

20 ml oil

Add the sugar to the water and stir

Add the yeast to the water and leave until yeast has risen to the top and looks a bit foamy.

Add the oil to the yeast mixture.

Then add this to the flour and salt mix.

Knead the dough until is sticky (about 10 minutes)

Leave to rise. About 1 hour in warm place or about 2 hours at room temperature.

Knead it down to knock out all bubbles and then shape into size you require

Then leave for another 20 minutes and then deep fry in oil

Ready to have with your favorite filling