If you're Zulu, you might call them amagwinya - derived from the scrumptious squelching sound they make as you bite into them. If you're Afrikaans, you'll be familiar with the term vetkoek (fat cakes). Either way, these fried dough balls are a traditional treat in southern Africa.
And these delicious dollops of decadence can be stuffed with minced meat, polony, scrambled eggs and smashed avo, or, my personal preference, fresh cream, cheddar cheese and strawberry jam.
Ingredients
4 cups of white cake flour
1 tablespoon of yeast
1 generous pinch of salt
1/2 cup of brown sugar
1 litre of lukewarm water
3 cups of sunflower oil
Directions
1. Combine dry ingredients.
2. Introduce water slowly so as to not over-hydrate the mixture. Knead flour in an clockwise, upward motion.
3. Once all the water has been combined with the flour, cover with a dry cloth and leave to rise for 45 minutes - 1 hour.
4. When the dough mixture has risen, beat down and stretch out one final time.
5. Bring oil to a medium heat. To test, place a small drop of dough into the oil; if it brown , your oil is ready. If the oil spits out of your pan, lower heat.
5. Using a wooden spoon, portion out dough balls of your desired size.
6. Place dough balls into pan, making sure not to overcrowd your pan.
7. Fry dough balls until they are golden crispy on both sized.
8. Place on kitchen towl to drain excess oil.
***Best served hot***
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If you enjoy feeding your friends and family as much as I do, treat them to my sinfully delicious Death By Chocolate muffins or make a batch of Honey Granola to enjoy every morning. My recipes are simple and easy to follow.