Stuffed ‘magwinya

1. Mix all the dry ingredients and slowly pour in lukewarm water bit by bit, stirring and mixing the dough after each addition of water. You are aiming for a moist bread dough - almost the texture of ciabatta dough, but not too thick. It just needs to be thick and firm enough to scoop into oiled hands and roll into balls.

2. Once the dough is soft and pliable, but not too watery, scoop it out onto a clean surface dusted with flour.

3. Knead the dough for 10–15 minutes until elastic and smooth. Cover with clingwrap or a clean, damp tea towel and set aside in a warm place to rise until it has doubled in size.

4. Heat the oil to 180°C in a saucepan. If you don't have a thermometer, test the readiness of the oil by dropping in a small piece of the dough. If it floats immediately, the oil is too hot. If the dough sinks all the way to the bottom and doesn't move, the oil is too cold. It should float to the middle of the oil and bubble a bit before rising to the top.

5. Rub your hands with some cold oil and scoop up a handful of dough. Gently stretch out the dough and scoop your filling of choice into the middle of it, then pinch the dough shut tightly.

6. Roll the dough into a ball and gently drop it into the oil. Cook in batches until a uniform golden colour. Drain on kitchen paper and serve hot.

Cook’s note: The amount of water needed will vary hugely as it hinges on time of year, temperature and also where you are located (bread doughs get REALLY technical if you break them down into the nerdy cheffy stuff). Amagwinya are different to vetkoek – a lot lighter and more airy. Getting them perfect will come with experience.

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