Entree: South Africa – Johannesburg & Gauteng – Vetkoek (Deep-fried bread dough pockets with a crisp exterior and soft interior, traditionally split and filled with savory curried minced meat or served with sweet toppings)

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 10 min

Additional 1 hr 15 min

Total 2 hrs

Ingredients

- 4 cups (500 g) all-purpose flour
- 1 tbsp (9 g) instant yeast
- 2 tbsp (30 g) granulated sugar
- 1 tsp (5 g) fine salt
- 1 cup (240 ml) lukewarm milk
- 1/2 cup (120 ml) lukewarm water
- 2 tbsp (30 g) unsalted butter, melted
- Vegetable oil for deep frying
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced, about 2 tsp (10 g)
- 1 tbsp (15 g) curry powder
- 1 tsp (2 g) ground coriander
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) beef or water-based stock
- 1 tbsp (15 ml) Worcestershire sauce or 1 tbsp (15 g) chutney for sweetness
- Salt and black pepper to taste

Instructions

1. In a large bowl whisk flour, instant yeast, sugar, and salt to combine.
2. Stir in lukewarm milk, lukewarm water, and melted butter until a soft dough forms; turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.
3. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.
4. Meanwhile make the mince filling: heat 1 tbsp vegetable oil in a skillet over medium heat. Add chopped onion and sauté until soft, 4–5 minutes; add garlic and cook 30 seconds.
5. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Stir in curry powder, ground coriander, and tomato paste; cook 1 minute to bloom the spices.
6. Pour in stock and Worcestershire sauce or chutney; simmer until slightly thickened, 5–7 minutes. Season with salt and pepper to taste. Remove from heat and keep warm.
7. Punch down the risen dough and divide into 8 equal pieces for large vetkoek (or 12 for smaller). Shape each into a ball about the size of a tennis ball.
8. Heat vegetable oil in a deep pot to 350°F (175°C). Carefully lower dough balls into hot oil, do not overcrowd; fry, turning occasionally, until golden brown and puffed, about 4–6 minutes.
9. Drain vetkoek on paper towels. While warm, split each open with a knife and fill with a generous spoonful of curried mince. Serve immediately.
10. Optional: serve some vetkoek with syrup, jam, or powdered sugar for the sweet version alongside the savory mince.