Vetkoek

Traditional South African fried yeast buns, crispy on the outside and soft on the inside.

Serves 9 · Metric units · Prep 1 h · Cook 15 min

Ingredients

• cake flour560 g
• salt3 g
• sugar12 g
• instant dry yeast10 g
• cooking oil27 g
• lukewarm water400 g
• cooking oil for deep-frying500 g

Method

1. Add sugar, yeast, and half of the lukewarm water and mix well. — 5 min
2. Sift flour and salt together. — 5 min
3. Combine oil, the yeast mixture, and add to the flour mixture. Gradually add only enough of the remaining lukewarm water to form a soft, manageable dough, reserving the rest to prevent it from becoming too wet and sticky. Turn out dough onto a lightly floured surface and knead until dough is smooth and elastic. Place dough in a large, lightly oiled bowl, cover and leave to rise in a warm place until doubled in size. — 40 min
4. Knock down dough on a lightly floured surface and knead again until smooth. Shape into balls and flatten slightly with the palm of your hand, then let rise again. — 15 min
5. Heat oil in a medium, heavy-based saucepan to the specified temperature and gently transfer the risen dough pieces into the oil. Deep-fry vetkoek, turning halfway through, until golden brown and cooked through. Remove from oil with a slotted spoon and drain on paper towel. (175°C) — 5 min