by Peter Thomas
3 kg white bread flour
30 ml salt
30 ml instant yeast
approx. 2 litre lukewarm water
30 ml oil
30 ml white grape vinegar
30 ml sugar
oil for deep-frying
Combine the bread flour, salt and instant yeast in a large mixing bowl.
Mix the water, 30 ml oil, vinegar and sugar together and add to the dry ingredients.
Mix and knead well for at least 10 minutes until the dough is smooth and elastic, but still fairly slack.
Remove the required amount of dough from the bowl and freeze the rest in a container with a tight-fitting lid.
Cover the remaining dough with a sheet of greased plastic and leave in a warm place to rise until double in bulk.
Shape the dough into fairly small vetkoeke (they increase in size when fried) and fry in deep oil until brown on the outside and cooked inside.
Serve with a sweet or savoury as a main meal or snack.
Vetkoek is a very versatile dish, good as a meal or as a snack. Vetkoek is basically doughnut sized, deep fried dough. The versitality comes with the filling. The favourite seems to be curried mince, just cut a slit in the side and stuff with mince and voila, you have a meal. Another way to enjoy vetkoek is with cheese and jam and I recently discovered that stuffed with slap chips (french fries) makes a weird and wonderful change! Vetkoek also serves as an alternative to hamburger buns. Shape them long instead of round, fill with a piece of boerewors and you have a boerieroll or hotdog!