Magwinya

Here’s a simple and authentic Magwinya (Vetkoek) recipe – a popular South African fried dough treat, crispy on the outside and fluffy on the inside. It’s often eaten plain, with mince, polony, cheese, or jam.

🍞 Magwinya / Vetkoek Recipe

🧾 Ingredients:

• 4 cups (500g) cake flour (or all-purpose flour)

• 2 tsp instant dry yeast

• 1 tsp salt

• 2 tbsp sugar

• 2 tbsp cooking oil (optional, for softer dough)

• 1½ to 2 cups lukewarm water (adjust as needed)

• Oil for deep frying (sunflower oil or canola works best)

🥣 Method:

1. Mix dry ingredients:

   • In a large bowl, combine the flour, yeast, sugar, and salt.

2. Add water gradually:

   • Slowly pour in lukewarm water while mixing until a soft dough forms. It should be slightly sticky but manageable.

   • Optional: Add 2 tbsp oil to make the dough a bit softer and more elastic.

3. Knead:

   • Knead the dough for about 8–10 minutes until smooth and elastic.

   • You can dust with a little flour if it sticks too much.

4. Let it rise:

   • Cover the bowl with a clean cloth or plastic wrap.

   • Let the dough rise in a warm place for 1 to 1.5 hours or until doubled in size.

5. Shape the magwinya:

   • Punch down the dough.

   • Lightly oil your hands, then pinch off pieces and shape into small balls or flat discs (about the size of a tennis ball or smaller).

   • Let them rest for 10 minutes while heating oil.

6. Fry:

   • Heat oil in a deep pot over medium heat. Test with a small piece of dough – it should sizzle and rise.

   • Fry a few at a time, turning occasionally until golden brown all over (about 4–6 minutes).

   • Drain on paper towels.

🥄 Serving Suggestions:

• Serve warm with:

  • Savoury mince

  • Cheese and polony

  • Jam or honey

  • Atchaar (spicy pickled relish)