Vetkoek, a popular South African dish, is a deep-fried bread roll that is crispy on the outside and soft and fluffy on the inside. It is commonly enjoyed as a snack or as a part of a meal. This traditional Vetkoek recipe uses yeast to create a light and airy texture. It’s a versatile dish that can be filled with various savory or sweet fillings. Get ready to indulge in this delicious South African treat!
Vetkoek With Yeast Recipe
This Vetkoek recipe with yeast yields fluffy and golden-brown bread rolls that are perfect for any occasion. The yeast in the dough adds a lovely rise and texture to the Vetkoek, making them light and airy. Serve them as a snack or as a side dish for soups, stews, or braai (barbecue) meals. The versatility of Vetkoek allows you to experiment with different fillings, from savory options like curried mince or cheese and ham, to sweet options like cinnamon sugar or jam. Get ready to enjoy a taste of South Africa with these delightful Vetkoeks!
- mixing bowl
- Deep frying pan
- Slotted spoon
- Paper towels
- all purpose flour
- instant yeast
- warm water
- vegetable oil
- In a mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well to distribute the ingredients evenly.Gradually add the warm water to the dry ingredients while stirring. Continue mixing until a soft and sticky dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.Place the dough back into the mixing bowl and cover it with plastic wrap or a kitchen towel. Allow it to rise in a warm place for about 1 hour or until doubled in size.
- Once the dough has risen, heat vegetable oil in a deep-frying pan or pot over medium heat. The oil should be deep enough to fully submerge the Vetkoek.Pinch off small portions of the dough and shape them into round balls or oval shapes, about the size of a small fist.
- Carefully place the shaped Vetkoek into the hot oil, cooking them in batches to avoid overcrowding the pan. Fry them until golden brown on all sides, turning occasionally for even cooking. This should take about 3-4 minutes per side.
- Use a slotted spoon or tongs to remove the fried Vetkoek from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining dough until all the Vetkoek are cooked.Serve the Vetkoek warm. They can be enjoyed on their own or filled with various savory or sweet fillings of your choice.
For savory fillings, you can try options like curried mince, shredded chicken, cheese and ham, or spicy chakalaka. For sweet fillings, you can use cinnamon sugar, jam, Nutella, or caramel sauce. Be cautious when working with hot oil. Use proper safety precautions and avoid overcrowding the pan to prevent splattering.
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