Who doesn’t love a lekker, traditional vetkoek dish, especially with a mouth watering curry. What if we told you that you can grab a vetkoek, add some sugary goodness to it, and you’ve got yourself a tasty desert? Here’s the recipe:
- FOR THE SAUCE:
- 125g 70% dark chocolate with sea salt, chopped
- 15ml (1 tbsp) golden syrup
- 5ml (1 tsp) instant coffee dissolved in 15ml (1 tbsp) hot water
- 150ml cream
- FOR THE VETKOEK TWISTS:
- 100ml milk
- 200ml water
- 200g cake flour
- 5ml (1 tsp) ground cardamom
- 10ml (2 tsp) baking powder
- 15ml (1 tbsp) vegetable oil, plus extra for frying
- 100g castor sugar
- 10ml (2 tsp) ground cinnamon
Heat the chocolate, syrup, coffee and cream in a saucepan over low heat until the chocolate has just melted. Set aside until needed.
Heat the milk and water in a small saucepan until just about to boil.
In a large bowl, combine the warm milk mixture with the flour, cardamom, baking powder and oil and mix to form a soft dough. Allow the dough to rest while you heat the oil for frying.
Shape the dough into twists and fry until golden brown, about 1 – 2 minutes on each side. Remove with a slotted spoon and drain well.
Mix the sugar and cinnamon together and sprinkle over the vetkoek. Serve with the sauce on the side.
Tip from the team: If you are making vetkoek and mince, use any leftover dough to make these delicious twists.