What better way to celebrate Heritage Month than with a batch of freshly made amagwinya, also known as vetkoek! This delicious South African fried dough bread has been enjoyed across our diverse cultural groups for generations. A popular street food and favourite in many households, it’s known for its versatility in toppings and fillings.
Indulge in this iconic South African dish with a recipe using Millstone Cake Wheat Flour – the perfect way to celebrate our shared culinary heritage.
HOME-BAKE RECIPE:
Prep Time: 20 mins
Cook Time: Approx 24 mins
Proofing Time: 50 mins
Total Time: 1 hr 34 mins (minimum)
Servings: 12
INGREDIENTS:
- 500ml lukewarm water
- 50g white sugar
- 7g active dry yeast
- 875g Millstone Cake Wheat Flour
- 12g salt
- 750ml oil for frying
METHOD:
- Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast softens and bubbles slightly, about 5 minutes.
- Sift together flour and salt in a large bowl.
- Pour yeast mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with a clean cloth and let dough rise 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 palm-sized; set aside on a floured work surface. Repeat with remaining dough.
- Heat oil in a deep-fryer or large saucepan to 175°C.
- Fry in hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side if frying in a pan. Drain on paper towels.
BULK RECIPE:
Prep Time: 20 mins
Cook Time: Approx 24 mins per batch of 12
Proofing Time: 50 mins
Total Time: 1 hr 34 mins (minimum)
Servings: 48
INGREDIENTS:
- 2L lukewarm water
- 200g white sugar
- 28g active dry yeast
- 3,5kg Millstone Cake Wheat Flour
- 48g salt
- 1,5L oil for frying
- Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast softens and bubbles slightly, about 5 minutes.
- Sift together flour and salt in a large bowl.
- Pour yeast mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes.
- Cover bowl with a clean cloth and let dough rise 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 palm-sized; set aside on a floured work surface. Repeat with remaining dough.
- Heat oil in a deep-fryer or large saucepan to 175°C.
- Fry in hot oil until golden brown, making sure not to overcrowd the pan or fryer, about 3 minutes per side if frying in a pan. Drain on paper towels.