Edward De Bruin
Featured Pinch Tips Video
- 8 c
- all purpose flour
- 1 pkg
- instant yeast (10g)
- 1 tsp
- 6 tsp
- 1 qt
- tepid water
- oil to fry
1Add the flour into a bowl or kneading machine
2Add all the other ingredients to the bowl and knead until you have stiff dough
3Form dough into a ball then rub with olive oil and cover with plastic wrap so it won't dry out
4Let it rest for about 30 minutes
5On a lightly floured surface, punch down and roll out with a rolling pin to about 1/2 inch thick
7Rest the round dough pieces onto parchment paper until all is done.
8Heat the oil for deep frying while gathering the leftover cut dough
9Form the leftover dough into a ball and roll out again, then cut more round pieces.
10Take a small piece of the leftover dough and test the oil, the dough should sizzle
11When the oil is ready, take the round pieces of dough and carefully insert into the hot oil. Depending on the size of the pot, add a few at a time.
12Using a food tong, soon as the dough goes brown on the bottom, turn them with the tong so they can equally brown. Some might roll over by itself.
13The fried vetkoek will be ready to remove when it is golden brown all round, remove and let it rest on paper towels to absorb excess oil.