How to make flop-proof vetkoeks

Vetkoek recipe
Supplied/The Tocka Blog

Vetkoeks are the perfect breakfast, lunch or supper meal on a cold winter’s day.

The fried dough bread is crispy on the outside, and warm and fluffy on the inside. Food blogger Landi Govender, from The Tocka Blog, has the perfect recipe for flop-proof vetkoeks.

“Enjoy them filled with curries mince, cheese and polony, chicken and mayo….. the list just goes on and on,” she says.

Here’s how you can make the vetkoeks:

Ingredients

5 ½ cups cake flour (+ more if need be)

2 teaspoons of Salt

3 tablespoons sugar

2 1/4 teaspoons of yeast

2 cups lukewarm water

Method

1. In a large bowl, mix salt, sugar, water, and yeast. Set aside for five minutes. Add flour then mix the dough until everything has come together.

2. Cover with a clean cloth and allow to rise in a warm, draft-free place for one to two hours or until doubled in size.

3. Turn out the dough on a floured surface, flatten to knock out air bubbles and knead to make firm, you may add flour as needed.

4. Roll out dough 2cm thick, and using a 5cm cookie cutter to cut dough.

5. In a large saucepan, pour vegetable oil, until it is at least five centimetres high, as too little will result in flat vetkoeks, and place on medium heat.

6. Fry until golden brown – about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper towels. Let it cool.

Split in half and fill with whatever your heart desires. Serve warm.

Visit The Tocka Blog for more tasty recipes.