Vetkoek and Polony

Makes 6

• 5 cups Sasko cake flour plus extra for dusting
• 10g (1 pkt) instant yeast
• 15ml Selati Castor sugar
• 5ml salt
• 2 ½ cups warm water
• Vegetable oil for frying
• Enterprise Polony Spread

1. Place the flour, yeast, sugar and salt into a bowl and mix together.
2. Slowly add the water, a little at a time until a soft dough forms (you may need more or less water).
3. Tip onto a floured surface, and knead until the dough is smooth and elastic (± 10 minutes).
4. Place into a greased bowl and cover with cling film, allow to prove for 30 minutes or until doubled in size.
5. Tip onto a floured surface and press down to form an even layer.
6. Cut to form equal size portions.
7. Drop into hot oil and fry on all sides until golden brown.
8. Place into an empty pot or bowl with a lid and cover – this will keep the surface of the vetkoek soft.
9. Cut the vetkoek in half, spread one half generously with the Enterprise polony spread then top with the other vetkoek half.

Top Tip: Do not over-crowd the pan when frying as it will lower the oil temperature and result in a very greasy vetkoek