Best Hollow Vetkoek Recipes

South African Traditional Vetkoek (Fried Bread) image

Provided by gerhardp

Time 1h16m

Yield 12

Number Of Ingredients 6

2 cups lukewarm water
¼ cup white sugar
1 (.25 ounce) package active dry yeast
7 cups all-purpose flour
2 teaspoons salt
3 cups oil for frying

Steps:

Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast softens and begins to bubble slightly, about 5 minutes.
Sift flour and salt together in a large bowl.
Pour water mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with clean cloth and let dough rise until 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 the size of palm; set aside on a floured work surface. Repeat with remaining dough.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry flattened pieces of dough in the hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 60 g, Fat 6.2 g, Fiber 2.1 g, Protein 7.8 g, SaturatedFat 0.8 g, Sodium 390.5 mg, Sugar 4.4 g

Hollow Vetkoek image

Provided by Edward De Bruin

Time 1h20m

Number Of Ingredients 6

Steps:

1. Add the flour into a bowl or kneading machine
2. Add all the other ingredients to the bowl and knead until you have stiff dough
3. Form dough into a ball then rub with olive oil and cover with plastic wrap so it won't dry out
4. Let it rest for about 30 minutes
5. On a lightly floured surface, punch down and roll out with a rolling pin to about 1/2 inch thick
6. Use a round cookie cutter about 3 inches in diameter and press out pieces of dough
7. Rest the round dough pieces onto parchment paper until all is done.
8. Heat the oil for deep frying while gathering the leftover cut dough
9. Form the leftover dough into a ball and roll out again, then cut more round pieces.
10. Take a small piece of the leftover dough and test the oil, the dough should sizzle
11. When the oil is ready, take the round pieces of dough and carefully insert into the hot oil. Depending on the size of the pot, add a few at a time.
12. Using a food tong, soon as the dough goes brown on the bottom, turn them with the tong so they can equally brown. Some might roll over by itself.
13. The fried vetkoek will be ready to remove when it is golden brown all round, remove and let it rest on paper towels to absorb excess oil.
14. These vetkoeks should be hollow inside and after cutting a slight incision on one side, can be filled with savoury minced meat, curried meat or vegetables.