Savoury/ Snacks

Prof Elain’s Vetkoek Recipe

Prof Elain’s Vetkoek Recipe

Ingredients

  • 7 level cups (7 x 250ml) cake flour
  • 10ml salt
  • 10ml sugar
  • 125g Clover Mooi River salted butter
  • 10g yeast
  • 650ml lukewarm water (220ml boiled water plus 410ml cold water – add together)
  • 1.5l Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil (for frying)

Instructions

1

Sift the cake flour, salt, and sugar together. Add the yeast and mix. Rub the butter into the dry ingredients and add lukewarm water.

2

Knead dough for 20 minutes by hand OR 10 minutes with electric mixer.

3

Cover the dough with cling wrap and let it stand for 30 minutes to 1 hour.

4

Knead the dough for a second time, roll into egg-sized balls and let it proof for 30 minutes.

5

Heat the oil in an electric fryer to 170 degrees OR until a small amount of dough pops up within 10 seconds in pot of oil.

6

Fry vetkoek until golden brown.

7

Serve with condiments such as golden syrup, polony & achar, curry mince, or cheese & jam.

Notes

When making bigger batches, knead the dough for longer. Use a 20l or 30l mixer for bigger batches. A good vetkoek is never a dark brown/black colour, but it is a lovely golden-brown colour.

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