Vetkoek is a traditional South African fried dough bread. It is either served filled with cooked mince or with syrup,honey,cheese or jam.
TRADITIONAL SOUTH AFRICAN VETKOEK
Step 1
Making the starter. Make your starter dough a day before or at least 8-12 hours before. Recipe to make te starter: Mix 500g Eureka white bread flour, 1/2 teaspoon active dry yeast and 375g luke warm water. Let the starter stand for 8-12 hours or over night.
Step 2
Make the dough. Mix the starter (made in step 1), the 10g yeast and 375g luke warm water. Slowly add the flour to the starter mixture and knead for 2 minutes.
Step 3
Let it rest. Let the dough rest for 10 minutes. Add the salt and sugar to the dough and knead well for 10 minutes until a soft and smooth dough forms.
Step 4
Let it rise. Place the dough in a greased bowl and cover with a damp cloth. Let the dough rise for an hour, folding the dough after every 20 minutes from side to side.
Step 5
Shaping the dough. Shape the dough on a lightly floured surface in equal sized shapes.
Step 6
Let it rise. Leave the shapes to rise for 30 minutes. While waiting for it to rise start preparing for baking. (Pour 4-5 cm cooking oil in the pan. Heat the oil to about 200 degrees.)
Step 7
Baking. Place 3-4 shapes of dough in the hot pan, baking one side at a time until golden brown.
Step 8
Place the baked vetkoek on a cooling rack or some paper towel to drain the access oil. Let the vetkoek cool down slightly as it is best served warm.
Step 9
Serve with savoury mince, cheese or jam. Yum, yum, yum!
Chef Danitsa Badenhorst
Ingredients
- › 500 g Starter dough
- › 500 g Eureka Mills white bread flour
- › 10 g Active dry yeast
- › 380 g Luke warm water
- › 10 g Salt
- › 25 g White sugar
- › +- 300 ml Cooking oil for frying
Ready In
30 min
Difficulty
Medium
Nutritional Facts
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