Today's Tasty Pick: Freshly made Amagwinya (Vetkoek)

One of the best things about Amagwinya is their anytime, anywhere, anyhow vibe.

Be it it’s breakfast, lunch, or dinner – or even just a cheeky snack in between – they always hit the spot. No rules, just golden, delicious freedom. You can have them plain, with a smear of butter, or stuffed to the brim with polony, cheese, mince, or even atchar if you are feeling bold.

They fit into any moment – from street corners and school lunchboxes to family gatherings and lazy Sunday mornings. Honestly, they are not just a meal – they are a whole mood.

How to make Amagwinya (Vetkoek)

Ingredients:

4 cups cake flour (you can use all-purpose flour too)
2 tsp instant yeast
2 tbsp sugar
1 tsp salt
2 tbsp cooking oil (plus extra for frying)
2 cups lukewarm water (add slowly, you may need a little less or more)

Method:

Mix dry ingredients: In a large bowl, combine flour, yeast, sugar, and salt.
Add wet ingredients: Add oil and slowly pour in the lukewarm water while mixing until you get a soft dough (not too sticky, not too dry).
Knead: Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
First rise: Place dough in a greased bowl, cover with a cloth or plastic wrap, and let it rise in a warm place for 1–2 hours, until it doubles in size.
Shape: Punch down the dough, divide into small balls (about the size of a tennis ball), and place them on a tray. Let them rest for another 15–20 minutes.
Fry: Heat oil in a deep pot over medium heat. Carefully drop in the dough balls, a few at a time. Fry until golden brown on all sides (about 3–5 minutes per side).
Drain: Remove with a slotted spoon and drain on paper towels.

Serving Ideas:
*Enjoy plain with tea.
*Slice open and fill with polony, cheese, or mince.
*Sweet lovers can spread with jam or peanut butter.

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