VETKOEK WITH CHOCOLATE DIPPING SAUCE AND CINNAMON SUGAR
Did someone say chocolate? Vetkoek is generally associated with more savoury flavours, but we decided to put a spin on this traditional Afrikaner favourite.
Simple, yet delicious - you'll thank us later!
580 g cake flour
10 g NCP Instant Yeast
5 ml salt
30 ml sugar
30 ml oil
375 ml lukewarm water
Oil for deep frying
Mix the flour, yeast, salt and sugar together.
Add the oil to the water and add to the dry ingredients.
Mix to a firm dough and knead for about 10 minutes until elastic and smooth.
Place in a bowl sprayed with Cook and Bake – Original or Butter Flavoured Non-stick Spray and cover with cling film sprayed with Cook ‘n Bake Original or Butter Flavoured Non-stick Spray.
Leave to rise for 30 – 45 minutes or until double in size. Knock down. Shape into small balls or into oblong fingers and give them a slight twist.
Place on a surface sprayed with Cook ‘n Bake Original or Butter Flavoured Non-stick Spray. Spray the tops with Cook ‘n Bake Original or Butter Flavoured Non-stick Spray and cover with cling film. Leave until well risen.
Heat oil and deep fry until golden on both sides and cooked throughout.
Remove from oil with a slotted spoon and place on absorbent paper to absorb any excess oil.
Serve with chocolate sauce and cinnamon sugar to dip in or drizzle chocolate sauce over and sprinkle with cinnamon sugar. Alternatively, serve with butter, syrup or jam.
60 ml Robertson’s Cocoa Powder
60 ml castor sugar
45 - 60 ml warm water
15 ml melted butter
2.5 ml Robertson’s Vanilla Essence
Mix together until smooth.
Mix together 60 ml sugar and 5 ml Cartwright’s Cinnamon Powder