South African Vetkoek Food

SOUTH AFRICAN TRADITIONAL VETKOEK (FRIED BREAD)

Steps:

• Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast softens and begins to bubble slightly, about 5 minutes.
• Sift flour and salt together in a large bowl.
• Pour water mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with clean cloth and let dough rise until until doubled in volume, about 45 minutes.
• Pinch off a piece of dough about the size of a tennis ball; roll until smooth. Flatten ball of dough until it is the size of palm; set aside on a floured work surface. Repeat with remaining dough.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry flattened pieces of dough in the hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side.

VETKOEK

Steps:

• In a large mixing bowl, sieve the flour and combine the dry ingredients: flour, sugar, yeast, and salt. Mix well.
• Add the water and the vegetable oil and mix into a soft, smooth dough.
• Place the dough on a floured surface and gently knead for 5-10 minutes. You may need to add a little more flour to the dough to prevent it from sticking to your fingers. I mixed everything in the food processor for about 5 minutes.
• Cover the mixture with a tea towel and allow it to rise for about one hour. The dough should roughly double in size.
• Turn out the dough on a lightly floured surface divide it into equal portions. (depending on the size you prefer I made smallish ones each weighing about 40gr) , roll each portion to a smooth ball, lay them in a tray lined with parchment paper cover them with a clean kitchen towel let it rest for 20 to 30 minutes.
• Heat a large pot of vegetable oil over a medium flame for deep frying. Test the temperature of the oil by dropping a little batter in. If it sizzles, you're ready to start frying.
• When the oil is ready, lift a risen ball carefully and place it into the warm oil -with the risen side (top) going in first, which will cause the flat side (bottom) to rise and puff out to make a round Vetkoek. Allow to colour on the one side for about 5 minutes and turn. Fry for a further 5 minutes, or until golden brown.
• Make sure to turn them frequently until golden brown.
• Drain on towel papers, slice open with a knife fill with your favourite filling or our delicious mince curry and enjoy them warm.

SOUTH AFRICAN VETKOEK

Steps:

• Sift flour, baking powder and salt together.
• Beat egg separately and add to flour.
• Add milk and mix until smooth.
• Heat oil in frying pan and drop a heaped tablespoon of the mixture into oil. (Once you have tried this you can decide to use more batter to yield a larger "vetkoek").
• Don't make more than four at a time!
• Fry for two to three minutes on one side, then turn and fry for one minute on other side.
• Serve hot with any filling you like. A few examples: Savory:Tuna or chicken mayo, mince(ground beef) & cheese, etc. Sweet:Syrup, etc.

SOUTH AFRICAN "VETKOEK" (BREAD MACHINE RECIPE)

Steps:

• Measure water into bread machine pan.
• Add dry ingredients.
• Add yeast.
• Set machine on 'dough setting' and start.
• When done (after 1 1/2 hrs) remove and divide into 10 balls on lightly floured surface. Flatten slightly.
• Let rise for 1/2 hour in warm place.
• Warm oil in pan - about 1 inch deep - on medium heat setting (not hot!).
• Fry vetkoeks about 5 minutes a side (turn over when golden). Pack them quite close together in the pan: it helps with rising.
• They should be the color of doughnuts when ready.
• Drain on kitchen towels.
• As soon as you can bear to touch them, slice open and spread with butter and your favorite preserve.
• Enjoy.
• (cooking time is bread machine cycle).