Vetkoek

Vetkoek is a traditional South African fried bread that's incredibly versatile and delicious. It can be enjoyed sweet or savoury, and when paired with a rich caramel syrup, it becomes a delectable dessert. Here's a recipe to make Vetkoek with Caramel Syrup followed by a few savoury options:

Ingredients:

For the Vetkoek:

• 3 cups all-purpose flour
• 1 packet (7g) instant yeast
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup lukewarm water
• Vegetable oil for frying

For the Caramel Syrup:

• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

For the Vetkoek:

1. In a large mixing bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and salt.
2. Gradually add the lukewarm water to the dry ingredients, mixing with a spoon or your hands, until a soft dough forms. You may need slightly more or less water depending on the humidity and other factors.
3. Knead the dough on a floured surface for about 5-7 minutes until it's smooth and elastic.
4. Place the dough back into the mixing bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
5. After the dough has risen, punch it down to release any air bubbles.
6. Heat vegetable oil in a deep frying pan or pot to about 180°C (350°F).
7. Pinch off small pieces of the dough and shape them into balls or ovals, about the size of a tennis ball.
8. Fry the vetkoek in batches, turning them occasionally, until they are golden brown and cooked through. It should take about 3-5 minutes per batch.
9. Remove the fried vetkoek from the oil and drain them on a paper towel to remove excess oil.

For the Caramel Syrup:

1. In a saucepan, combine the granulated sugar and water over medium heat, stirring until the sugar has dissolved.
2. Let the mixture simmer without stirring until it turns into a deep amber color. Be careful not to burn the caramel.
3. Remove the saucepan from heat and carefully add the heavy cream, stirring constantly. The mixture will bubble, so be cautious.
4. Return the saucepan to low heat and add the unsalted butter, vanilla extract, and a pinch of salt. Stir until the caramel is smooth and creamy.

Assembling the Vetkoek with Caramel Syrup:

1. While the vetkoek is still warm, slice each one in half horizontally.
2. Drizzle the warm caramel syrup over the sliced vetkoek or dip the vetkoek into the syrup.
3. Serve the Vetkoek with Caramel Syrup immediately while they are still warm and enjoy the sweet and indulgent flavors!

Vetkoek with Caramel Syrup is a delightful and comforting dessert that's sure to please both kids and adults. The soft and pillowy vetkoek paired with the rich and luscious caramel syrup creates a delectable treat that will leave everyone wanting more.

Savoury Fillings

Curried Mince and Creamy Chicken:

Both of these savory Vetkoek fillings are incredibly flavorful and satisfying. You can adjust the seasonings and ingredients to suit your taste preferences and make these fillings your own. Enjoy these savory Vetkoek creations for a delightful meal or snack!  Here are two delicious options for savory Vetkoek fillings:

Curried Mince Filling:

Ingredients:

• 500g ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons curry powder (adjust to your taste preference)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 1 cup beef or vegetable broth
• Fresh coriander (cilantro) leaves, chopped (for garnish)

Instructions:

1. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté until softened.
2. Add the ground beef or lamb to the pan and cook until it's browned and cooked through, breaking it up with a spoon as it cooks.
3. Stir in the curry powder, ground cumin, ground coriander, ground turmeric, salt, and pepper. Cook for another minute to toast the spices.
4. Pour in the beef or vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld and the liquid to reduce slightly.
5. Taste the mixture and adjust seasoning if needed.
6. Slice the Vetkoek in half and fill each with a generous spoonful of the curried mince filling.
7. Garnish with chopped fresh coriander leaves before serving.

Creamy Chicken and Mushroom Filling:

Ingredients:

• 500g boneless, skinless chicken breasts or thighs, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 250g mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
2. Add the diced chicken to the skillet and cook until it's browned and cooked through.
3. Stir in the sliced mushrooms and cook until they are tender and any liquid has evaporated.
4. Sprinkle the flour over the chicken and mushroom mixture, stirring to coat everything evenly.
5. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for a few minutes until it thickens slightly.
6. Stir in the heavy cream and dried thyme. Cook for another few minutes until the sauce is creamy and smooth. Season with salt and pepper to taste.
7. Slice the Vetkoek in half and fill each with the creamy chicken and mushroom mixture.
8. Garnish with chopped fresh parsley before serving.