Vetkoek
- Vickie Hardrain
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Serves 12
Easy
Prep: 20 mins
Cook: 20 mins
plus rising
0 reviews
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Golden and crisp on the outside, soft and fluffy inside. Eat these vetkoek warm, split and filled with mince, cheese, or butter and golden syrup
Freezable
Egg-free
Low sugar
Vegetarian
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Ingredients
Nutrition
-
1 kg plain flour
-
1½ tsp salt
-
2 x 7g sachets dried fast-action yeast
-
1½ tsp white sugar
-
1 tbsp olive oil
plus extra to oil and brush
-
125ml buttermilk
-
sunflower oil
for deep-frying
-
mince, cheese, or butter and golden syrup
to serve
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Nutrition: Per serving
- kcal423
- fat13g
- saturates2g
- carbs65g
- sugars2g
- fibre3g
- protein9g
- salt0.63g
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Method
-
step 1
Sift the flour and salt into a large mixing bowl. Add the yeast and sugar and mix well.
-
step 2
Combine the olive oil, buttermilk and 500ml lukewarm water in a jug. Make a well in the centre of the flour mixture and pour in the liquid. Gradually mix the flour into the liquid from the sides until a soft dough forms.
-
step 3
Knead the dough on a lightly floured surface for about 10 mins, until smooth, elastic and shiny. Put in a clean, lightly oiled bowl and brush the top of the dough with a little oil. Cover with plastic wrap and leave in a warm, draught-free place for about 1½ hrs, or until doubled in size.
-
step 4
Knock back the dough and divide into 12 equal portions. Shape into balls and leave to rise on a couple of large, oiled baking trays for another 10 mins.
-
step 5
Meanwhile, fill a deep, heavy-based pan a third full with sunflower oil and heat to 180C, or when a small cube of bread browns in 30 seconds. Deep-fry the vetkoek, four at a time, for 3-4 mins on each side until puffed and deep golden. Press them lightly under the oil with a slotted spoon and turn them gently with a fork so that they brown evenly on both sides.
-
step 6
Remove with a slotted spoon and drain on kitchen paper. Split and serve warm with savoury mince, cheese, or butter and golden syrup, if you like.
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