Good old fashioned vetkoek

On a  recent road-trip to the West Coast, I  decided to treat my Korean friends to some hearty South African cooking!  After a good old Korean BBQ 'party' it was time for a TRUE taste of home away from home.

I cooked up a selection of our good old never fail treats ; vetkoek  with kerrie mince and cheese, Pampoen poffers and the oh so faithful melktert!

Needless to say they LOVED every morsel of it! ( as did I, in a moment of reminiscent wonder I was taken back to the good old days of N.G. Kerk Bazaars and my Oumas plaas cooking. hmmmmm)

     

I made the vetkoek the good old fashioned way = with yeast. It's definitely more time consuming, but when you bite into that chewy fluffy goodness, it's worth the time and effort! 

You need

4 cups of white flour

10ml salt

10grams of instant yeast

15ml sugar

250 ml warm water

600ml oil

Mix the flour, salt and yeast together. Dissolve the sugar in the warm water and add it to the flour. 

Mix well, and place the dough on a floured surface. Knead for 10-12 minutes until it is doughy and elasticy (:

Place the dough in a bowl and cover with cling-wrap. Put the bowl in a warm place or in the sun.  Allow to rise for about 2 hours, or until it has risen double the size. 

THEN, I know this seems unnecessary BUT believe me its necessary! KNEAD the dough down AGAIN!

Yes, you have to use those fists to knead out all that light puffiness...Make 8 even sized dough balls and place these on an oiled surface. Allow them to rise for 30 minutes.

Whilst the dough is rising again, heat the oil in a pot. When the 30 minutes is past place the dough in the heated oil and allow the 'vetkoek' to 'koek' (:  for about 10 minutes. 

You'll know its done, when the vetkoek is slightly golden brown and crispy on the inside! Allow to cool and enjoy it with some kerrie mince, and cheese!!