Ingredients

Method

• 1 kg flour, plus extra for dusting
• 120 g sugar
• 1 x 10 g sachet instant yeast
• 2 T oil
• 1 T salt
• 1 litre warm water, plus up to 1 cup extra if dough is too stiff
• Vegetable oil, for deep frying

Method

Ingredients

Mix the flour, sugar, yeast, oil, salt and warm water. Add extra water only if necessary. Knead thoroughly, then allow to prove for 30 minutes until well risen (this will take longer on a cold day). Dust a tray with flour.

Scoop up handfuls of dough and roll into balls. Place the vetkoek on the tray and allow to rise until doubled in size.

Heat the oil in a deep saucepan. Fry a few vetkoek at a time: drop in a few dough balls and cover with a lid. Check the vetkoek after 10 minutes – they should have risen to the top of the oil. Turn over to brown on the other side. Drain on kitchen paper until ready to serve. Serve with a fresh green salad.

Cook’s note: We use what’s in the garden for salad – carrots, fennel, spinach, spring onions, cabbage, beetroot, lettuce – topped with herbs and edible flowers.

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