Ingredients
Method
Ready-made dough
- Place dough in the fridge until ready to start baking then preheat the oven to a low temperature of 70 degrees Celsius/158 degrees Fahrenheit (make sure the oven is at a very low temperature, decrees the heat if necessary)
- Prepare an oven tray with a non-stick spray (Cook & Spray)When ready, remove the dough from the fridge and start breaking off a handful of dough, to start the next pre-shaping step, called rounding, is optional, that is, for example, to round or roll each dough portion(s) into the basic shape of the final vetkoek (bread roll)
- Place each dough on the prepared oven tray, place in a very low-temperature oven until the dough has doubled in size
- When ready, pour oil into a large saucepan, about ⅓ filled, heat the oil for about 5 minutes before the frying time and do not make it too hotA
- Add one tablespoon of butter and stir (Best TIP ever)
- Place a piece of dough into the oil to test the heat (Slight bubbles around the dough, is an indication that the oil has warmed enough to be used)
- When the oil is ready, lift a risen dough carefully and place it into the warm oil, with the risen side (top) going in first, which will cause the flat side (bottom) to rise and puff out to make a round Vetkoek
- Continuously spoon oil over the dough and allow to color on the one side for about 5 minutes and turn
- Fry for a further 5 minutes, or until golden brown then remove from the oil with a draining spoon and drain on a paper towel or brown paper
Making your own dough
- Mix warm 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 over flour mixture, butter your hands and knead until the dough is smooth and elastic 5 to 7 minutes and if there are pieces of butter on your hands, just knead it in. or, Or use your mixer with a dough hook and mix the dough at low speed (1-2), takes roughly 2–5 minutes, saving manual effort while ensuring smooth, elastic gluten development. Use a slow, consistent speed to avoid overheating dough or overwhelming the motor. Dough is ready when it pulls away from the sides of the bowl.
- Cover the bowl with a clean cloth, and let the dough rise in a warm corner until doubled in volume, about 45 minutes, make sure it has doubled enough in volume
- Knock the dough down and roll into a roll and cut into equal pieces, then roll each piece into a ball and place them onto a well, greased tray, to be able to lift the risen balls
- Cover with greased plastic and allow to rise in a warm place for 20 minutes, when ready, pour oil into a large saucepan, about ⅓ filled
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Not too hot, add one tablespoon of butter and stir (Best TIP ever) - Add a little butter to the oil, it just makes it crispier) Adding a small amount of butter to cooking oil is a widely praised culinary technique used to achieve a crispy, golden-brown exterior while enhancing flavour.
- Place a piece of dough into the oil to test the heat (Slight bubbles around the dough, is an indication that the oil has warmed enough to be used)
- When the oil is ready, lift a risen dough carefully and place it into the warm oil, with the risen side (top) going in first, which will cause the flat side (bottom) to rise and puff out to make a round Vetkoek
- Continuously spoon oil over the dough, allow to color on the one side for about 5 minutes and turn then Fry for a further 5 minutes, or until golden brown
- Remove from the oil with a draining spoon and drain on a paper towel or brown paper