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PROF. ELAIN’S VETKOEK

PROF. ELAIN’S VETKOEK

PROF. ELAIN’S VETKOEK

7 x level cups (7×250ml) cake flour

10ml salt
15ml sugar
125g Clover Mooi River Salted Butter
10g yeast
650ml lukewarm water (220ml boiled water plus 410ml cold water – add together)

Sift the cake flour, salt and sugar together.
Add the yeast and mix.
Rub the butter into the dry ingredients and add the lukewarm water.
Knead dough for 20 minutes by hand OR 10 minutes with electrical mixer.
Cover the dough with glad wrap and let it stand for 30 minutes to 1 hour.
Heat the oil in an electrical fryer to 170 degrees OR until a small amount of dough pops up within 10 seconds in a pot of oil.
Fry vetkoek until golden brown.

SPECIAL NOTES:

  • When making bigger batches you must knead the dough longer
  • Use your 20l or 30l mixer for the bigger batches
  • A good vetkoek is never a dark brown/black vetkoek but it is a lovely golden-brown colour

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