Vetkoek with biltong, cream cheese and preserved figs
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- Abigail Donnelly
- 4
- Easy
- 25 minutes, plus rising time
- 15 minutes
- Spier Signature Pinotage 2013
Ingredients
- For the vetkoek:
- 360 g cake flour
- 1 x 10 g yeast sachet
- 1 t salt
- 1 T sugar
- 3/4 cup lukewarm water
- sunflower oil, for deep-frying
- 1 cup cream cheese
- 100 g Woolworths biltong sprinkle
- 145 g Woolworths handmade green fig preserve in syrup
Cooking Instructions
To make the vetkoek, combine all the dry ingredients in a large mixing bowl. Slowly add the water, a little at a time, while mixing with a wooden spoon or by hand to form a wet dough.
Knead in the bowl for 5 minutes, or until the dough springs backs immediately when pressed with your index finger. Cover the bowl with clingwrap and allow the dough to rise for 30 minutes, or until doubled in size.
Heat the oil in a saucepan over a medium heat. Knock down the risen dough and portion into 8 equal-sized vetkoek.
Gently drop as many vetkoek as possible into the oil and cover the saucepan. This allows the vetkoek to partially steam while being fried.
Cook for 2–3 minutes, or until golden, then turn and cook the other side. Once cooked through and golden, remove from the oil using a slotted spoon and drain on kitchen paper. Cook the remaining vetkoek in the same way.
Allow to cool, then halve through the width and generously spread on one side with cream cheese.
Dust the vetkoek with the biltong and serve with the fig preserve and syrup.
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