South African "vetkoek" (Bread Machine Recipe) Recipe #179450
Very traditional 'deep-fried breadrolls'; sounds weird but unbelievably good.
We grew up with these at least once a week: either filled with curried 'mince' (ground beef) (these we called curry bunnies); or just halved and spread with butter and preserves or syrup. Yumm.
by Ant
1½ hours | 20 min prep
SERVES 10
- 2 cups unbleached bread flour
- 1 1/2 teaspoons fast-rising active dry yeast
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 7/8 cup water (room temp)
- oil, for deep-frying
- Measure water into bread machine pan.
- Add dry ingredients.
- Add yeast.
- Set machine on 'dough setting' and start.
- When done (after 1 1/2 hrs) remove and divide into 10 balls on lightly floured surface. Flatten slightly.
- Let rise for 1/2 hour in warm place.
- Warm oil in pan - about 1 inch deep - on medium heat setting (not hot!).
- Fry vetkoeks about 5 minutes a side (turn over when golden). Pack them quite close together in the pan: it helps with rising.
- They should be the color of doughnuts when ready.
- Drain on kitchen towels.
- As soon as you can bear to touch them, slice open and spread with butter and your favorite preserve.
- Enjoy.
- (cooking time is bread machine cycle).
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5 stars