Whether known as amagwinya or vetkoek, these golden, deep-fried buns are a true South African favourite. Made from a simple yeasted dough, they puff up in hot oil to reveal a soft, bread-like centre. Delicious plain or stuffed, they can be filled with sweet jam, chocolate or berries, or savoury mince, cheese and vegetables – even served alongside soup
| انشأ بواسطة | سبينس |
| وقت التحضير | 25 دقائق |
| Proofing Time | 2 hours |
| وقت الطهي | 30 دقائق |
| عدد الأفراد | 8 |
| مطبخ | جنوب أفريقيا |
| النظام الغذائي | نباتي صرف (فيجن) |
| إرشادات التحضير | وصفة سهلة |
| سعرات حرارية | 265 |
| دهون | 2.4g |
| المشبعة | 0.4g |
| بروتين | 7g |
| الكربوهيدرات | 53g |
| السكريات | 4.9g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFCombine all the ingredients (except the sunflower oil) in a large bowl to form a stiff dough. Oil your hands and knead for 5 minutes until smooth.
Place the dough in a well-oiled bowl, drizzle extra oil over the top, cover and set at room temperature for 2 hours or until doubled in size.
Turn the dough out onto a lightly floured surface and gently punch it down to release the air. Divide into small balls, approx. 40g each.
Fill a deep pot halfway with the sunflower oil. Heat to 180°C.
Carefully add the dough balls in batches, turning regularly until golden brown on all sides.
Transfer the cooked balls to a paper towel-lined plate to drain excess oil.
