Ingredients:
- For the Dough:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1/2 cups warm water
- 1 tablespoon vegetable oil (plus extra for frying)
- For Frying:
- Vegetable oil (enough for deep frying)
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
- Add the warm water and 1 tablespoon of vegetable oil to the dry ingredients. Mix until a soft dough forms.
- Knead the Dough:
- Turn the dough out onto a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
- If the dough is too sticky, add a little more flour. If it is too dry, add a bit more water, a teaspoon at a time.
- Let the Dough Rise:
- Place the dough in a lightly oiled bowl, turning to coat all sides with oil.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Shape the Dough:
- Once the dough has risen, punch it down to release the air.
- Divide the dough into equal-sized pieces (about the size of a golf ball).
- Roll each piece into a ball and then flatten slightly to form a disc.
- Heat the Oil:
- In a deep fryer or a large, heavy-bottomed pot, heat enough vegetable oil to deep fry the vetkoek. The oil should be about 350°F (175°C).
- Fry the Vetkoek:
- Carefully place a few pieces of dough into the hot oil, being careful not to overcrowd the pot.
- Fry for about 2-3 minutes on each side, or until golden brown and cooked through.
- Use a slotted spoon to remove the vetkoek from the oil and drain on paper towels.
- Serve:
- Serve the vetkoek warm.
- Vetkoek can be served plain, with butter, or filled with savory fillings like curried mince, or sweet fillings like jam or honey.
Enjoy your traditional South African vetkoek, a delightful treat that’s crispy on the outside and soft on the inside!
