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TRADITIONAL SOUTH AFRICAN VETKOEK


Vetkoek is a traditional South African fried dough bread. It is either served filled with cooked mince or with syrup,honey,cheese or jam.


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

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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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