Best 3 Hollow Vetkoek Recipes

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.

SOUTH AFRICAN VETKOEK

Steps:

• Sift flour, baking powder and salt together.
• Beat egg separately and add to flour.
• Add milk and mix until smooth.
• Heat oil in frying pan and drop a heaped tablespoon of the mixture into oil. (Once you have tried this you can decide to use more batter to yield a larger "vetkoek").
• Don't make more than four at a time!
• Fry for two to three minutes on one side, then turn and fry for one minute on other side.
• Serve hot with any filling you like. A few examples: Savory:Tuna or chicken mayo, mince(ground beef) & cheese, etc. Sweet:Syrup, etc.

VETKOEK WITH MEAT FILLING

Steps:

• Stir sugar in the lukewarm water and add the yeast.
• Sieve the flour and salt into a mixing bowl.
• Add oil to the yeast liquid.
• Mix dry ingredients with yeast liquid using a wooden spoon.
• Work to a firm dough, adding extra flour if needed, until sides of bowl are clean.
• Turn dough on to a lightly floured table and knead thouroughly until it is firm, elastic and no longer sticky (about 10 minutes).
• Shape dough into a ball and place into mixing bowl and cover with cloth.
• Allow dough to double in size and dough springs back when pressed with a floured finger (60 minutes in a warm place, 2 hours at room temperature).
• Turn risen dough onto a lightly floured surface, flatten to knock out air bubbles and knead to make firm. Flatten to about 1 cm thick (little less than inch) and cut pieces into 8 cm x 8 cm (3" x 3").
• Cook in warm oil until brown.
• Slice open and smear with butter, jam or mince filling (many people actually would use all three).
• Mince filling:.
• Fry onions in oil until light brown. Add ground beef and cook for about 15 minutes. Add potatoes and enough water to cook gently for 30 minutes, stirring occasionally. Add vegetable curry and cook for another 5 to 10 minutes. The mince should not be watery.