• Chante Minnie

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!



VETKOEK

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


METHOD

  1. Mix the flour, yeast, salt and sugar together.

  2. Add the oil to the water and add to the dry ingredients.

  3. Mix to a firm dough and knead for about 10 minutes until elastic and smooth.

  4. 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.

  5. 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.

  6. 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.

  7. Heat oil and deep fry until golden on both sides and cooked throughout.

  8. Remove from oil with a slotted spoon and place on absorbent paper to absorb any excess oil.


Vetkoek drizzled with chocolate sauce

SERVING SUGGESTION


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.


CHOCOLATE SAUCE

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.


CINNAMON SUGAR

Mix together 60 ml sugar and 5 ml Cartwright’s Cinnamon Powder

©2019 by Retailer Brands. Part of the Libstar Family of Companies