Vetkoek is a traditional South African fried dough bread. This recipe for them has been contributed by Luschka from Keeper of the Kitchen.
"I love vetkoek. It reminds me of growing up. My Dad would come home on a Friday with a bag of ready-made dough from the shop. He'd chop it up and make vetkoek, which he would put into a big cream-coloured bowl and we would all crowd round eating warm fresh vetkoek filled with cheese, mince, syrup or apricot jam. Sometimes we have it with a chicken mayonnaise filling, and sometimes I'd simply have it on its own. While you can try to compare a vetkoek with a doughnut, it doesn't taste like a doughnut. It's more savoury, but still a little sweet. Actually, there's nothing I can think of to compare the flavour to - it is it's own thing! Your choice of fillings is endless - pretty much anything goes. For us, the favourites are cheese, mince, chicken, syrup, and apricot jam. - Luschka
No: Dairy / Egg / Nuts
Preparation Time 2 hours 5 minutes
Cooking Time 20 minutes
Best served fresh
- water - 10g, room temperature
- salt - 5g
- bakers flour - 280g, unbleached
- sugar - 3g
- yeast - 7g, fast-rising, dry active
- oil - for deep-frying
- Pour water (10g) into bowl.
- Add salt (5g), flour (280g), sugar (3g) and yeast (7g).
- Mix Speed 6 / 10 seconds.
- Program Closed Lid / 3:30 minutes / Kneading function.
- Remove and set aside to rise.
- When doubled in size (after about 90 minutes) divide into 10 balls on lightly floured surface.
- Flatten slightly in the palm of your hand.
- Let rise for 1/2 hour. Use this time to prepare your filling.
- Warm oil in deep pan. Oil should be about 2 inches deep - on medium heat.
- Drop a thumbnail sized bit of dough into the pan. If it sizzles it's hot enough, and once the tiny bit of dough has risen to the top, remove it and start cooking your vetkoek.
- Add the dough balls one at a time, depending on the size of your pot, about 5 or 6 at a time. They will swell up so don't overfill the pot.
- Fry vetkoek for about 5 minutes a side, but keep an eye on it. If they blacken too quickly, they'll still be raw inside, and your oil is too hot. If the oil is not hot enough, the vetkoek will absorb lots of oil and be gross.
- They should be the color of doughnuts when ready. Golden delicious.
- Drain on kitchen towels or in a colander.
- As soon as you can bear to touch them, slice open, fill, and enjoy!