Prof Elain’s Vetkoek Recipe
- 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)
Sift the cake flour, salt, and sugar together. Add the yeast and mix. Rub the butter into the dry ingredients and add lukewarm water.
Knead dough for 20 minutes by hand OR 10 minutes with electric mixer.
Cover the dough with cling wrap and let it stand for 30 minutes to 1 hour.
Knead the dough for a second time, roll into egg-sized balls and let it proof for 30 minutes.
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.
Fry vetkoek until golden brown.
Serve with condiments such as golden syrup, polony & achar, curry mince, or cheese & jam.
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.