Amagwinya / Vetkoek
Amagwinya is the isiZulu name for vetkoek. It is a traditional South African fried dough bread. Durban Sun shares this easy recipe for making crisp homemade amagwinya for your enjoyment.
4 cups cake flour
10 g instant dry yeast
3 tablespoons sugar
2 tablespoons salt
400ml Lukewarm water
1 litre vegetable oil for frying
Cooking time – 45 minutes
Serving – 12 magwinya
Step 1. Mix together the flour, yeast, sugar, and salt in a bowl. Then stir in enough lukewarm water to form a soft, pliable dough.
Step 2. When most of the flour has been incorporated continue mixing, except now using your hands.
Step 3. For about 10 minutes, squeeze the dough until it becomes smooth and elastic.
Step 4. Once smooth, place the dough into an oiled dish, cover and leave to rise until it doubles in size.
Step 5. Once risen, knock the dough down with your hand and knead it to its original size.
Step 6. Divide the dough into about 12 equal pieces and shape them into round balls.
Step 7. Heat the vegetable oil for frying to about 170 °C. To test if the oil is hot enough, sprinkle a pinch of flour into the pot. If the flour sizzles and browns, the oil is ready.
Step 8. Place the dough in the hot oil, leaving some space between each dumpling. Flip them over to brown equally on both sides.
Step 9. Once browned, remove from the oil and place the amagwinya into a pot and cover them with a lid. Leave them in the pot for 5 minutes. This is done to ensure that the amagwinya have a soft texture but still retain the crunchy exterior.
Amagwinya taste nice when served warm, filled with atchar, white liver or with dry snoek fish.
Also, perfect when served with tea or coffee.
You can also make the dough a day before and let it rise slowly in the fridge overnight.
This will give the vetkoek or bread a lovely musty flavour.
