MAGWINYA STRAAT VETKOEKE

(makes 36 small magwinya)
4 x 250 ml (4 cups) Bokomo White Bread Flour (480g)
10 ml (1 tsp) salt
10 ml (2 tsp) Pure Sugar
15 ml (1 tsp) instant dry yeast (10g)
30 ml (2 tsp) cooking oil
10 ml (2 tsp) vinegar
2 x 250 ml (2 Cups) lukewarm water
Cooking oil for deep fat frying
1 Mix the flour,salt and sugar together.Add instant yeast and mix
2 In a separate bowl, mix together the oil, vinegar and the lukewarm water
3 Make a well in the center of the flour mixture and pour in the liquids mixture.Mix well to form a stiff butter. If the butter is too stiff add more lukewarm water
4 Cover the bowl and allow the butter to rise in a a warm place for 15 – 30 minutes or until it has doubled in size 5 In the mean time heat enogh oil for deep fat frying.Test the heat by dropping a little butter in the hot oil – It should brown in a minute
6 Drop spoonfuls of the batter into the hot oil. Fry 2 – 3 minutes on each side until golden brown. Drain on absorbent paper HINTS: Do not drop too much butter in the oil at once as the oil will cool and the butter will fry too slowly and becomes soggy with oil.
Recipe: Vivian Kuhn Williams
Foto: Dorea Fisher

Nota: Nozuko Daki
Middag almal, om dit mooi rond te kry smeer jou hande met vis olie dan rol jy die deug in jou hand, jy probeer om baie visolie in die pan het sodat hulle nie plat le nie. Wanneer jy dit deep fry maak jou pot toe dan los hom oop as jy dit draai. Dit maak jou magwinya lekker sag.