Clover Butro Magwinya
Recipe by: Tumi Mogoai
1 ½ cups flour
½ tsp salt
½ cup water, warmed to about 43C
1 ½ tsp yeast
1 tbsp sugar
2 ½ tbsp Butro oil
Oil for frying
mince meat (cooked leftover)
Mix the warm water, sugar and yeast together and leave to bloom for about 5 min.
in a separate bowl, mix the flour and salt.
Once bloomed, add the Butro oil into the yeast mixture and stir. Pour this mixture into your flour and combine using a wooden spoon or spatula. I like to use my hands.
Transfer the dough onto a clean, sanitized surface and knead the dough for about 10 min or until it looks smoother and less lumpy.
Place the dough into a greased bowl, cover with clingwrap or kitchen towels and set in a nice, warm area to proof until doubled in size. This can take up to an hour.
Pour oil into your fryer or into a deep enough pot and set on high medium to heat
After proofing, knock some of the air out of the dough and start shaping your magwinya.
Fry the magwinya until golden brown and crispy on the outside.
Enjoy hot or cold with fillings of your choice from minced meat, to achaar or even just plain old jam.
See other recipes from the show:
Ease into Winter with a Creamel baked custard
Jazz up that classic white loaf with this cheesy recipe
A great option for any leftover cheese, veg or meats
A full-flavoured rice recipe inspired by a Cape Malay favourite