It is avo­cado time again and I was won­der­ing what Im going to do with so many avos before they become ined­i­ble. I must watch to much T.V., as I have seen quite few bread type items with fill­ings in them being deep fried, then I thought why not try this with a vetkoek. It is a lot eas­ier than I thought it would be, but for those who like doing things quick, maybe you should stick to the basic vetkoek. For me this was quite a time con­sum­ing excer­cise. Then again when I am camp­ing, I am always try­ing to keep busy.

With three cups of flour I got 6 and a half vetkoek, of approx­i­mately 10 cm in diameter.

Ingre­di­ents

3 cups cake flour
40 ml olive oil
1.5 tea­spoons sugar
1.5 tea­spoons salt
1,5 tea­spoons dried yeast
water
oil for fry­ing the vetkoek, I fill the pot so that approx­i­mately half the vetkoek is cov­ered in oil

Stuff­ing

Mushed avo­cado
bil­tong or bacon
grated cheese
thinly sliced mushrooms

Method

For the vetkoek, mix all the ingre­di­ents in a mix­ing bowl, and knead the ingre­di­ents until it becomes “elas­tic”.
Sprin­kle the sur­face that you are going to be work­ing on with a lit­tle flour.
With a rolling pin roll out the dough until it is about 810 mm thick.
Take a cup and press out the dough into circles.

Pack your fill­ing onto the dough, stay­ing about 5 mm away from the edges. Make sure that you do not over fill your vetkoek, or else you will have dif­fi­culty “Clos­ing the lid”. Cover the ingre­di­ents with the other half of the vetkoek, and then gen­tly pinch the edges closed. Let your vetkoek stand for an hour again to rise.

Heat your oil in a pot, make sure it is HOT. to check the heat one can place half a match into the oil, and if you see bub­bles com­ing of both sides of the oil, you will know that the oil is hot enough. If the oil is not hot enough, you will end up with soggy vetkoek.

Fry for approx­i­mately one minute a side, or until golden brown. Remove from the oil, and place onto absorbent tis­sue paper, so that the excess oil can drain off.

vetkoek stuffed with biltong and avocado

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