Vetkoek

Vetkoek means 'fat cake, which refers to the method of frying, not baking the bread. It is a classic South African bread, served with savory or sweet fillings.

• 1 kg (2 1/4 pounds) white bread flour
• 1 cup sugar
• 1 teaspoon salt
• 1 packet instant yeast
• 1 litre lukewarm water (1 quart)
• Vegetable oil for deep frying

METHOD

In a large dish mix flour, sugar, salt and yeast together.

Slowly add lukewarm water and stir. Combine until dough pulls away from sides of bowl.

Cover with greased kitchen paper, put in warm draft-free place, and allow to double in size.

Heat enough vegetable oil for deep frying.

Fill another dish with cold water and place next to your vetkoek dough.

Wet your hands in cold water before breaking off a piece of dough, rolling it into the shape and size of a tennis ball and carefully lowering it into hot oil. You can easily do five or six vetkoek at a time.

Allow to turn golden brown on all sides by frequently turning. Remove from oil and drain on kitchen paper.

Whilst still hot, slit open and fill with a slice of baloney or, if preferred, a good quality jam or preserve. There is no need to butter these light nibbles.

This South African bread is a perfect lunchtime snack for the kids after school on a cold, winter's day, thanks to Tannie Babs in Babanango, Kwazulu Natal, South Africa.

Yield: About 10 vetkoek

recipe from www.inmamaskitchen.com

Contributor: Meryl Grebe for Tannie Babs

 

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