CHEF LESEGO’S MAGWINYA

CHEF LESEGO’S MAGWINYA
7 cups cake flour (not self-raising flour)
2 teaspoons salt
3 tablespoons Sugar
1 packet Yeast (10g)
Lukewarm water
Cooking oil (for frying)

In a small jug pour about a cup of warm water and add the yeast. Leave to begin foaming
In a bowl mix all the dry ingredients together and then pour in the yeast. Stir
Add more lukewarm water and mix after each addition until you get a
soft dough that is soft but not runny (like a bread dough).
Mix with a mixer that has dough hooks attached until the dough starts
coming away from the sides. If you don’t have a mixer use your hands and
knead for about 15mins. (This is important if you want soft magwinya)
Cover the dough with a damp cloth or plastic wrap that’s bean brushed with oil and allow to rise until double (about an hour).
Heat about 2 litres of oil in a pot or deep heavy-based pan
Magwinya are typically round in shape and a little smaller than tennis
balls but its up to you what shape you make them. Roll them into balls
with your hands (brush your hands with some oil to stop them from
sticking) or roll the dough out flat on a floured work surface and
flatten with a roller and cut into rectangular “blocks”.
Test the oil with a small piece of dough, if the dough starts bubbling
and rises, the oil is hot enough. Maintain its temperature by reducing
the heat now and then. You don’t want the oil too hot. Once the oil is
ready. Deep fry the vetkoek.
Keep turning them. Ready when golden brown
Place on kitchen paper to absorb excess oil. Serve
They will keep for 2 or 3 days but they go stale VERY quickly so enjoy them soon.
Photo 1: Dorea Fischer
Second photo: Frans van Rensburg
Het vandag die klein magwinya vetkoekies (veral in swart woongebiede bekend) met roomys vir Vadersdag bedien, wat ‘n fees!