MAKLIKE VETKOEK
Hiers my resep. Ek half hom as dit net ek en manlief is. Maar as jy mense het maak hom. Ek gebruik 4 koppies normale meel en 1 koppie bruin meel.
5 cups flour
1teaspoon salt
1 teaspoon sugar
1 paket yeast.
Some luke warm water.
Oil to fry.
Mix yeast ,sugar and half a cup luke warm water, set aside until foamy. Measure out your flour and add the yeast mix. Keep adding water until you have a – not to sticky dough. I use my hand mixers kneeing attachments the coil looking ones, and mix my dough thoroughly for a min and add 2 teaspoons oil to my dough and mix again, remove from the mixing bowl and place in a well oiled bowl to rise.
I let my doug stand for about 30 minutes then i knock it back, pinch off balls, and place them on a oiled baking tray or baking paper, cover with cling film to rise while you heat up the oil 10 -15 min.
*Depending on the size you want your fat cakes go for golf ball size for small to medium vet koeks and tennis ball size for large vet koeks.
Don’t heat up your oil to fast, and risk burning it. Rather stick with medium-high for 10min or so then u can start. Have a large spoon in handy as you need to bask the vat cake in the oil with it.
Your vet koeks will now have risen a little bit and u can put them in the oil. Prep a bowl with some kitchen towel or a toilet paper. Preferably a fresh roll
Use the spoon and scoop up hot oil to poor over them while they are in the oil, once golden at the bottom, turn over.
* if you want to fill them with mince, flattening them before placing into the oil will ensure a hollow middle.
* keep it as is will give you more bun like vet koeks.
I get mine to go soft on the out side by covering the bowl with a damp dishcloth while making them, this insures that they are nice and soft on the outside and not extremely hard and crunchy.
That’s how I make mine.
BRON – Leané Bethell
PHOTO: Cecil Dunhin
