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Olive Pride chocolate filled vetkoek

Olive Pride chocolate filled vetkoek

Olive Pride chocolate filled vetkoek

Clem Pedro

3 1/2 cups cake flour
1t salt
1T caster sugar
1 X 10g yeast
2 1/2 cups of water
1 cup chocolate spread, in a piping bag
1 cup icing sugar
3/4 cup toasted almonds
Olive Pride blend for deep-frying

Combine the flour, salt, sugar and yeast in a large mixing bowl with enough water to form a dough, mixing well in the bowl for about 5-7 minutes. Set the dough aside to rise for about 45 minutes or until almost doubled in size.
Heat the olive pride for deep-frying. Divide the dough into golf ball sized balls before carefully placing in the olive pride to deep-fry. After about 4 minutes the dough should be golden brown and cooked in the centre. Allow them to cool until it can be handled before piping  the chocolate sauce into the centre. Add the icing sugar and toasted almonds to a blender and blend until the almonds are fine and blended into the icing sugar.
Roll the stuffed vetkoek in the flavoured icing sugar, coating them well before serving.

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