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
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