Ingredients
1kg flour
120g sugar
1 x 10 g sachet instant yeast
2T oil
1T salt
1 litre warm water, plus up to 1 cup extra if the dough is too stiff
Vegetable oil, for deep frying
Method
Mix the flour, sugar, yeast, oil, salt, and warm water. Add extra water only if necessary. Knead thoroughly, then allow to prove for 30 minutes until well risen (this will take longer on a cold day). Dust a tray with flour.
Scoop up handfuls of dough and roll into balls. Place the vetkoek on the tray and allow to rise until doubled in size.
Heat the oil in a deep saucepan. Fry a few vetkoek at a time: drop in a few dough balls and cover with a lid. Check the vetkoek after 10 minutes – they should have risen to the top of the oil. Turn over to brown on the other side. Drain on kitchen paper until ready to serve.
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