South African Thermomix® Vetkoek

I love Vetkoek, it reminds me of growing up, of my dad coming home on a Friday with a bag of ready made dough from the shop, chopping it up and making vetkoek, which he’d put into a big cream-coloured bowl and we’d all crowd round eating warm fresh vetkoek filled with cheese, mince, syrup or apricot jam. Sometimes we have it with a chicken mayonnaise filling, and sometimes I’d simply have it on it’s own.

While you can try to compare a vetkoek with a doughnut, it doesn’t taste like a doughnut, it’s more savoury, but still a little sweet. Actually, there’s nothing I can think of to compare the flavour to – it’s it’s own thing.

Your choice of fillings is endless – pretty much anything goes, but for us the favourites are cheese, mince, chicken, syrup, and apricot jam, as I said above.

South African Thermomix® Vetkoek

 

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Prep time

5 mins

Cook time

2 hours

Total time

2 hours 5 mins

 

Author: Luschka

Serves: 10

Ingredients

• 210g water (room temp)
• 280g unbleached bread flour
• 1 (5g) teaspoon salt
• ½ teaspoon (3g) sugar
• 1.5 teaspoons (7g) fast-rising active dry yeast (I use this one)
• oil, for deep-frying

Instructions

1. Pour water into the Thermomix® bowl.
2. Add dry ingredients finishing with the yeast.
3. Mix 10 seconds/ speed 6
4. Then 3:30 minutes/ kneading setting
5. Remove and set aside to rise
6. When doubled in size (about 90 minutes) divide into 10 balls on lightly floured surface. Flatten slightly in the palm of your hand.
7. Let rise for ½ hour. (Use this time to prepare your filling)
8. Warm oil in deep pot– oil should be about 2 inches deep – on medium heat. Drop a thumbnail sized bit of dough into the pan. If it sizzles it's hot enough, and once the tiny bit of dough has risen to the top, remove it and start cooking your vetkoek.
9. Add the dough balls one at a time, depending on the size of your pot, about 5 or 6 at a time. They will swell up so don't overfill the pot.
10. Fry vetkoek for about 5 minutes a side, but keep an eye on it. If they blacken too quickly, they'll still be raw inside, and your oil is too hot. If the oil is not hot enough, the vetkoek will absorb lots of oil and be gross.
11. They should be the color of doughnuts when ready. Golden delicious.
12. Drain on kitchen towels or in a colander.
13. As soon as you can bear to touch them, slice open and fill.
14. Enjoy.

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