The Best Vetkoek Recipes

THE BEST VETKOEK RECIPE

Steps:

• To do this take 250 ml of the required water as mentioned in ingredients list - heat up enough to make it warmer than lukewarm but not boiling. *If the water is too cold the yeast will not activate.
• Pour water into bowl. Stir in the yeast and 15 ml (1 tbsp) of sugar as required by recipe. You can use a whisk for this.
• Set aside in a sunny spot and wait around 15 minutes for it to activate.
• Sift the flour, salt and remaining sugar 15 ml (1 tbsp) into a bowl.
• Rub the butter into the dry ingredients until it has a crumby consistency.
• Add the yeast mixture and the remaining 250ml lukewarm water.Knead for at least 15-20 minutes. (If you have an electric mixer then use the hook attachment and knead for at least 10 minutes) You want the dough to be elastic and smooth.
• Place into an oiled bowl and cover with clingwrap. Put it in a warm spot °and let dough rise until double in volume. (Depending on room temperature this can take 45-60 minutes)
• Knead for a second time, knocking out some of the air bubbles. Roll out and cut/roll out into equal sizes. Flatten out into required shape and let it proof for another 30-40 minutes.
• Heat oil. To check if the oil is ready, place a small amount of dough into the oil, if it rises within 10 seconds your oil should be ready.Fry in batches and serve.

VETKOEK RECIPE

Steps:

• Combine all the ingredients in a bowl and knead for 5 minutes.
• Transfer into an oiled dish and proof.
• After proofing, on a floured surface cut into equal portions, shape into balls and let them proof while heating oil to fry.
• Fry until golden brown

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.