(Vetkoek (fatcake) is a traditional South African dish probably
deriving from our pioneer Voortrekkers. Plausibly fried in rendered
down fat next to the Ox Waggons in a 3 legged cast-ion pot.)
4 cups cake flour
10 ml salt
20 ml sugar
10 g instant yeast
1 tablespoon olive oil (sunflower will do)
400 ml lukewarm water
Place all the dry ingredients into a bowl and make a well in the
Add the oil and three quarters of the water, and mix it in to form
a soft dough.
Add a little more water if need be; if it is too wet, add a small
amount of flour.
Knead the dough until it is smooth and elastic to the touch; about
Place the dough back into the bowl and oil the top; cover with a
clean cloth and place it in a warm place to rise to twice its size.
Remove the dough from the bowl and shape into balls the size you
like, let them rise to twice their size.
Heat oil in a saucepan or deep fryer (Oil must be quite “rolling”
hot but not spitting)
Fry till golden and sound hollow when tapped.
Drain on paper towel and fill with fillings of your choice. (Curry
mince is my favourite)
(if buns are oily, the oil was not hot enough)
(c) Jenny Morris 2015
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