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
| Created by | Spinneys |
| Prep time | 25 minutes |
| Proofing Time | 2 hours |
| Cook time | 30 minutes |
| Serves | 8 |
| Cuisine | South African |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 265 |
| Fat | 2.4g |
| Saturates | 0.4g |
| Protein | 7g |
| Carbs | 53g |
| Sugars | 4.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download 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.
