Vetkoek

Ingredients


3 kg white bread flour
30 ml salt
30 ml instant yeast
2 litre lukewarm water (you may need more or less)
30 ml oil
30 ml white grape vinegar
30 ml sugar
oil for deep-frying


Combine the bread flour, salt and instant yeast in a large mixing bowl. Mix the water, 30 ml oil, vinegar and sugar together and add to the dry ingredients. Mix and knead well for at least 10 minutes until the dough is smooth and elastic, but still fairly slack. Remove the required amount of dough from the bowl and freeze the rest in a container with a tight-fitting lid. Cover the remaining dough with a sheet of greased plastic and leave in a warm place to rise until double in bulk. Shape the dough into fairly small vetkoek (they increase in size when fried) and fry in deep oil until brown on the outside and cooked inside. (Ensure that the oil is the right temperature – if it's too hot the vetkoek will be brown on the outside but still raw inside.) Serve with a sweet or savoury as a main meal or snack.