The Best Vetkoek Recipes

THE BEST VETKOEK RECIPE

Steps:

• To do this take 250 ml of the required water as mentioned in ingredients list - heat up enough to make it warmer than lukewarm but not boiling. *If the water is too cold the yeast will not activate.
• Pour water into bowl. Stir in the yeast and 15 ml (1 tbsp) of sugar as required by recipe. You can use a whisk for this.
• Set aside in a sunny spot and wait around 15 minutes for it to activate.
• Sift the flour, salt and remaining sugar 15 ml (1 tbsp) into a bowl.
• Rub the butter into the dry ingredients until it has a crumby consistency.
• Add the yeast mixture and the remaining 250ml lukewarm water.Knead for at least 15-20 minutes. (If you have an electric mixer then use the hook attachment and knead for at least 10 minutes) You want the dough to be elastic and smooth.
• Place into an oiled bowl and cover with clingwrap. Put it in a warm spot °and let dough rise until double in volume. (Depending on room temperature this can take 45-60 minutes)
• Knead for a second time, knocking out some of the air bubbles. Roll out and cut/roll out into equal sizes. Flatten out into required shape and let it proof for another 30-40 minutes.
• Heat oil. To check if the oil is ready, place a small amount of dough into the oil, if it rises within 10 seconds your oil should be ready.Fry in batches and serve.

SOUTH AFRICAN TRADITIONAL VETKOEK (FRIED BREAD)

Steps:

• Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast softens and begins to bubble slightly, about 5 minutes.
• Sift flour and salt together in a large bowl.
• Pour water mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with clean cloth and let dough rise until until doubled in volume, about 45 minutes.
• Pinch off a piece of dough about the size of a tennis ball; roll until smooth. Flatten ball of dough until it is the size of palm; set aside on a floured work surface. Repeat with remaining dough.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry flattened pieces of dough in the hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side.

EASY VETKOEK RECIPE

Steps:

• In a bowl, mix lukewarm water, sugar and yeast until combined. Let the mixture stand for about 7 minutes.
• Add the flour and salt into the bowl and knead the dough for 10 minutes until smooth. Cover the bowl and set aside for an hour, or until double in size.
• Preheat oil on the stove over medium heat until hot. Take a handful of the dough and roll into palm size cakes.
• Fry the dough in the hot oil until golden brown and cooked through - it takes about 3 minutes per side.
• Drain on paper towel to get rid of excess oil.
• Cut a hole and fill with savoury mince or eat plain.

VETKOEK RECIPE

Steps:

• Combine all the ingredients in a bowl and knead for 5 minutes.
• Transfer into an oiled dish and proof.
• After proofing, on a floured surface cut into equal portions, shape into balls and let them proof while heating oil to fry.
• Fry until golden brown

THE BEST CARBONARA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
• Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
• Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
• Divide the pasta among plates and sprinkle with more grated Parmesan.