Perfectly Round Vetkoek

Updated: Mar 8, 2019

Today I am celebrating the 1 month anniversary of my blog, and to thank you guys, the readers, I thought i would share this very easy vetkoek recipe with you.


Vetkoek is a Namibian favorite. Everyone had it growing up. My grandmother used to make them at least twice a week and they would not last past the next day. That's how delicious they were and how much everyone at home loved them.


You can eat them for breakfast with some jam, nutella, some cream or whatever you like, with tea or coffee. You can have them for lunch or dinner with polony and cheese, as curry bunnies or with a lekka lamb or beef stew. They go great in kids lunch boxes as well and make for great snack while waiting for dinner to get ready.


Please note that the pictures below are a collection of different times I made this recipe. The recipe however remains the same.

Ingredients:

6 cups bread flour

1 and a half sachets dry yeast

1/2 cup sugar

2 cups lukewarm water

1 tsp salt

Vegetable oil for frying

Method:

1. In a stand mixer, with the dough hook attachment on, combine all dry ingredients together.

2. Slowly add water and let the dough knead for about 10 minutes until it no longer sticks to the side of the bowl. If you are doing it by hand, knead the dough for about 15 minutes.

3. Place the dough in a well oiled bowl, cover with damp kitchen towel and let it rise for 45 minutes to an hour in a warm place. I usually place it in the oven or microwave.

4. About 5-10 minutes before the dough is ready, heat vegetable oil in a pot.

5. With your hands lightly oiled, lift a part of the dough and squeeze it between your thumb and index finger to form a ball and place it into the hot oil. This is how you achieve a perfectly round shape.

6. Fry in hot oil in batches. In most cases the vetkoek will turn itself as it gets lighter at the bottom while cooking. Remove with slotted spoon.

Tip: When frying the second batch, turn your heat down to medium to avoid vetkoek from burning.




*The perfect texture



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© 2019 by Cheroldine Cooks.