Vet Koek...
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20110131
Vet Koek...
hmmmm...
We had dinner at a friend's and he made mouth watering Vetkoek... Fat Cakes... OK OK it doesn't translate well...
Vetkoek and curry mince...
basically a bread dough of which palm sized pieces are deep fried in oil... fried till golden on one side and then on the other...
golden and crisp outside and cooked inside...
So off I went tonight...
and I have no idea if it'll be a success or not because i made it up as I went I copied a Vetkoek recipe... resized it... it was huge...
and added some goodies to it...
500g (about) all purpose flour
1teaspoon salt
1 teaspoon dry active yeast
a good handful of shelled pistachio nuts...
I blitzed the pistachios in a blender...
and a teaspoon Italian herbs dried...
I added a little (about a teaspoon and a half) sugar to about 300ml luke-warm water and mixed it into the dried ingredients after i mixed all the dried ingredients thoroughly... well until i got a good dough consistency...
I the worked the dough till a good elasticity... It is resting now to rise in a warm place... but the smell is amazing...
I can't wait to see how it turns out...
will post if it was worth while...
We had dinner at a friend's and he made mouth watering Vetkoek... Fat Cakes... OK OK it doesn't translate well...
Vetkoek and curry mince...
basically a bread dough of which palm sized pieces are deep fried in oil... fried till golden on one side and then on the other...
golden and crisp outside and cooked inside...
So off I went tonight...
and I have no idea if it'll be a success or not because i made it up as I went I copied a Vetkoek recipe... resized it... it was huge...
and added some goodies to it...
500g (about) all purpose flour
1teaspoon salt
1 teaspoon dry active yeast
a good handful of shelled pistachio nuts...
I blitzed the pistachios in a blender...
and a teaspoon Italian herbs dried...
I added a little (about a teaspoon and a half) sugar to about 300ml luke-warm water and mixed it into the dried ingredients after i mixed all the dried ingredients thoroughly... well until i got a good dough consistency...
I the worked the dough till a good elasticity... It is resting now to rise in a warm place... but the smell is amazing...
I can't wait to see how it turns out...
will post if it was worth while...
riaan- Posts : 366
Join date : 2010-07-01
Age : 48
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Vet Koek... :: Comments
Mon Jan 31, 2011 1:40 pm by riaan
tasted really cool...
first few I made wasn't cooked well through... I made them flatter before dunking into the oil and let it a little longer and it was great...
yum...
first few I made wasn't cooked well through... I made them flatter before dunking into the oil and let it a little longer and it was great...
yum...
Mon Jan 31, 2011 11:02 pm by ukihunter
I am a southern girl at heart, which means I love any type of dough fried in oil! I want the recipe if it is yummy. 
Tue Feb 01, 2011 12:26 am by riaan
Susan, here is the original recipe link:
http://www.grouprecipes.com/28490/vetkoek.html
I haven't fried this for ages so the first few ones I made wasn't cooked all the way through... I had to practice a bit to get it right but I really liked the taste... We had it with Chinese corn soup...
http://www.grouprecipes.com/28490/vetkoek.html
Ingredients
this recipe is said to feed 30
3 kg white bread flour
2 tablespoons, heaped salt
2 tablespoons, heaped instant yeast
2 litre lukewarm water (you may need more or less)
2 tablespoons +1 teaspoon oil
2 tablespoons +1 teaspoon white grape vinegar
2 heaped tablespoons sugar
oil for deep frying
I added a handful shelled and ground pistachio nuts as well as some dried Italian herbs.
I also didn't use the Vinegar or Oil
How to make it
Combine the bread flour, salt and instant yeast in a large mixing bowl.
Mix water 2tbsp+1 tsp oil, vinegar and sugar together.
Add to dry ingredients.
Mix well.
Knead for at least 10 minutes until dough is smooth and elastic but still fairly slack.
Remove the required amount of dough from the bowl and freeze the rest in a container with an air-tight lid.
Cover remaining dough with a sheet of greased plastic.
Leave in a warm place to rise until double in bulk.
Shape the dough into fairly small vetkoeke (they increase in size when fried.).
Deepfry until golden brown outside and cooked inside.
Serve with sweet or savoury as main meal or snack.
I haven't fried this for ages so the first few ones I made wasn't cooked all the way through... I had to practice a bit to get it right but I really liked the taste... We had it with Chinese corn soup...
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