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.
3 cups cake flour
40 ml olive oil
1.5 teaspoons sugar
1.5 teaspoons salt
1,5 teaspoons dried yeast
oil for frying the vetkoek, I fill the pot so that approximately half the vetkoek is covered in oil
biltong or bacon
thinly sliced mushrooms
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 8 – 10 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.