🍞✨ 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 water while 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 minutes while 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 water while 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 minutes while 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