MAGWINYA (VETKOEK) 

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MAGWINYA (VETKOEK) 

Makes: 20–25 magwinya (depending on size)
Prep Time: 10 minutes
Rise Time: 45–60 minutes
Cook Time: 20 minutes
Total Time: ~1 hour 30 minutes

⭐ INGREDIENTS

  • 5 cups cake flour or bread flour
  • ½ cup sugar
  • 1 teaspoon salt
  • 10 g instant yeast (1 packet)
  • 3 tablespoons oil
  • 2½ cups warm water
  • Oil for deep frying

🥣 INSTRUCTIONS

1. Mix dry ingredients

In a large mixing bowl combine:

  • Flour
  • Sugar
  • Salt
  • Yeast

Stir well to distribute ingredients evenly.

2. Add wet ingredients

  • Add 3 tablespoons oil.
  • Slowly pour in the warm waterwhile mixing with your hand or a spoon.

The dough should be soft and slightly sticky, but not runny.

If too sticky → add 2–3 tbsp flour
If too firm → add a splash of warm water

3. Knead the dough

  • Knead for 8–10 minutes until smooth, stretchy, and elastic.
  • Lightly oil the dough ball to prevent sticking.

4. First rise

  • Cover the bowl with plastic wrap or a clean cloth.
  • Let rise in a warm place for 45–60 minutes or until doubled in size.

5. Shape the magwinya

  • Punch down the dough to remove air.
  • Lightly oil your hands to prevent sticking.
  • Pinch off medium-sized pieces and roll into balls, or shape into rounds/discs.
    (Traditional shape: slightly oval or round.)

Let shaped pieces rest for 10–15 minuteswhile oil heats.

6. Heat the oil

  • Heat oil in a deep pot to 160–170°C (320–340°F).
    Too hot → burns outside fast
    Too low → absorbs oil

7. Fry

  • Carefully place dough pieces into the oil.
  • Fry 3–4 minutes per side, turning once, until golden brown.
  • Remove and drain on paper towels or a wire rack.

🍽️ SERVE

Enjoy magwinya:

  • Plain
  • With polony, cheese, mince, or jam
  • With atchar
  • With fried chips inside (popular street style!)

🔄 VARIATIONS

Extra Soft Magwinya

Add 2 tbsp milk powder to the dry ingredients.

Fluffy Vetkoek

Use cake flour for a softer texture.

Savory Version

Add 1 tsp garlic powder or mixed herbs.

Sweet Version

Dust warm magwinya with cinnamon sugar.

🧊 STORAGE

  • Room Temp: 2 days (covered)
  • Freeze: Up to 2 months
  • Reheat: 2–3 minutes in air fryer or 5 minutes in oven

If you want, I can also give you:
🍯 Sweet fried dough version • 🧀 Filled vetkoek ideas • 🥔 Magwinya with mashed potatoes inside • 🍗 Stuffing options like curried mince.

🍞✨ MAGWINYA (VETKOEK) 

Makes: 20–25 magwinya (depending on size)
Prep Time: 10 minutes
Rise Time: 45–60 minutes
Cook Time: 20 minutes
Total Time: ~1 hour 30 minutes

⭐ INGREDIENTS

  • 5 cups cake flour or bread flour
  • ½ cup sugar
  • 1 teaspoon salt
  • 10 g instant yeast (1 packet)
  • 3 tablespoons oil
  • 2½ cups warm water
  • Oil for deep frying

🥣 INSTRUCTIONS

1. Mix dry ingredients

In a large mixing bowl combine:

  • Flour
  • Sugar
  • Salt
  • Yeast

Stir well to distribute ingredients evenly.

2. Add wet ingredients

  • Add 3 tablespoons oil.
  • Slowly pour in the warm waterwhile mixing with your hand or a spoon.

The dough should be soft and slightly sticky, but not runny.

If too sticky → add 2–3 tbsp flour
If too firm → add a splash of warm water

3. Knead the dough

  • Knead for 8–10 minutes until smooth, stretchy, and elastic.
  • Lightly oil the dough ball to prevent sticking.

4. First rise

  • Cover the bowl with plastic wrap or a clean cloth.
  • Let rise in a warm place for 45–60 minutes or until doubled in size.

5. Shape the magwinya

  • Punch down the dough to remove air.
  • Lightly oil your hands to prevent sticking.
  • Pinch off medium-sized pieces and roll into balls, or shape into rounds/discs.
    (Traditional shape: slightly oval or round.)

Let shaped pieces rest for 10–15 minuteswhile oil heats.

6. Heat the oil

  • Heat oil in a deep pot to 160–170°C (320–340°F).
    Too hot → burns outside fast
    Too low → absorbs oil

7. Fry

  • Carefully place dough pieces into the oil.
  • Fry 3–4 minutes per side, turning once, until golden brown.
  • Remove and drain on paper towels or a wire rack.

🍽️ SERVE

Enjoy magwinya:

  • Plain
  • With polony, cheese, mince, or jam
  • With atchar
  • With fried chips inside (popular street style!)

🔄 VARIATIONS

Extra Soft Magwinya

Add 2 tbsp milk powder to the dry ingredients.

Fluffy Vetkoek

Use cake flour for a softer texture.

Savory Version

Add 1 tsp garlic powder or mixed herbs.

Sweet Version

Dust warm magwinya with cinnamon sugar.

🧊 STORAGE

  • Room Temp: 2 days (covered)
  • Freeze: Up to 2 months
  • Reheat: 2–3 minutes in air fryer or 5 minutes in oven

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