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Amagwinya


Amagwinya

Ingredients 6
Servings 10
Time 1 hour

Ingredients

  • 480
    g
    cake wheat flour
  • 5
    ml
    salt
  • 30
    ml
    sugar
  • 10
    g
    instant dry yeast
  • 375
    ml
    lukewarm water
  • Sunflower oil for deep-frying
 

Method

5 min
 

In a large bowl, whisk together flour, salt, sugar and instant yeast.

Add lukewarm water and mix into a soft dough.

Transfer dough onto a lightly floured surface, knead for at least 10 minutes.

Place dough in an oiled bowl, cover with a cloth and leave to rise in a warm place until double in size.

Heat oil in a deep saucepan.

Divide dough into balls (your preferred size), fry in the hot oil until golden and cooked through.

Drain on absorbent paper and keep warm.

Serve warm filled with atchar, white liver or with dry snoek fish.

Also perfect when served with tea or coffee.

Make the dough the day before and let it rise slowly in the fridge overnight.

This will give the vetkoek or bread a lovely musty flavour.

 

 

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