easy vetkoek recipe
This easy vetkoek recipe is the best magwinya recipe out there. It produces vetkoek that are soft on the inside and crispy on the out. This South African favorite is the ultimate comfort food for cold and cloudy days.
Ingredients
- 1¾ cups warm water
- 1 tbsp vanilla essence
- 1/3 cup warm dairy milk
- 4 cups cake wheat flour plus 1 more cup for kneading
- 10 grams instant yeast
- pinch of salt
- ¼ cup brown sugar
- canola or sunflower oil
Instructions
- Place the 3½ cups of flour, salt, yeast and brown sugar into a large mixing bowl and mix well and well combined.
- In a separate bowl place warm milk, warm water and vanilla essence into a smaller bowl and mix well.
- Gradually add the wet ingredients to the dry ingredients and mix well with a wooden spoon. Only add enough liquid to form a soft kneadable dough. ( it is normal to have remaining wet ingredients.)
- If your dough is too wet add small amounts of the extra flour until it is soft to the touch but is firm enough to lift up slighty.
- Knead until the dough is smooth and soft.
- Cover the dough with a damp cloth and leave it in a sunny spot for 45 minutes or until the dough has doubled in size.
- Once the dough has risen, add oil to a small deep pot on medium low heat. The oil must be enough for deep frying.
- Once the oil has heated up, add a spoonful of dough into the hot oil and fry until the dough is golden brown and cooked on the inside.
- If the dough is perfectly cooked then add spoonfuls of dough into the oil and cook until it is golden brown. Place your cooked vetkoek onto a paper towel to drain the excess oil.
- Repeat the above step for the remaining dough.
- Serve the vetkoek with your favourite side and enjoy.
