Vetkoek twists with chocolate-coffee dipping sauce

April 13, 2018 (Last Updated: June 30, 2022)
Vetkoek twists with chocolate coffee dipping sauce

Forget vetkoek and jam and make this sweet treat instead! Tradition with a twist, these delicious vetkoek twists are the ultimate indulgence. 

Vetkoek twists with chocolate-coffee dipping sauce

INGREDIENTS

SAUCE

  • 125g 70% dark chocolate with sea salt, chopped
  • 15ml (1 tbsp) golden syrup
  • 5ml (1 tsp) instant coffee dissolved in 15ml (1 tbsp) hot water
  • 150ml cream

VETKOEK TWISTS

  • 100ml milk
  • 200ml water
  • 200g cake flour
  • 5ml (1 tsp) ground cardamom
  • 10ml (2 tsp) baking powder
  • 15ml (1 tbsp) vegetable oil, plus extra for frying
  • 100g castor sugar
  • 10ml (2 tsp) ground cinnamon

METHOD

SAUCE

HEAT the chocolate, syrup, coffee and cream in a saucepan over low heat until the chocolate has just melted. Set aside until needed.

VETKOEK TWISTS

HEAT the milk and water in a small saucepan until just about to boil.

IN a large bowl, combine the warm milk mixture with the flour, cardamom, baking powder and oil and mix to form a soft dough. Allow the dough to rest while you heat the oil for frying.

SHAPE the dough into twists and fry until golden brown, about 1 – 2 minutes on each side. Remove with a slotted spoon and drain well.

MIX the sugar and cinnamon together and sprinkle over the vetkoek. Serve with the sauce on the side.

 

Tip from the team: If you are making vetkoek and mince, use any leftover dough to make these delicious twists.

 

Vetkoek twists with chocolate coffee dipping sauce

Serves: 12 depending on size
Cooking Time: 45 minutes

Ingredients

  • SAUCE
  • 125g 70% dark chocolate with sea salt
  • 15ml (1 tbsp) golden syrup
  • 5ml (1 tsp) instant coffee dissolved in
  • 15ml (1 tbsp) hot water
  • 150ml double cream
  • VETKOEK TWISTS
  • 100ml milk
  • 200ml water
  • 200g cake flour
  • 5ml (1 tsp) ground cardamom
  • 10ml (2 tsp) baking powder
  • 15ml (1 tbsp) vegetable oil, plus extra for frying
  • 100g castor sugar
  • 10ml (2 tsp) ground cinnamon

Instructions

SAUCE

1

HEAT the chocolate, syrup, coffee and cream in a saucepan over low heat until the chocolate has just melted. Set aside until needed.

VETKOEK TWISTS

2

HEAT the milk and water in a small saucepan until just about to boil.

3

IN a large bowl, combine the warm milk mixture with the flour, cardamom, baking powder and oil and mix to a soft dough. Allow the dough to rest while you heat the oil for frying.

4

SHAPE the dough into twists and fry until golden brown, about 1 – 2 minutes on each side. Remove with a slotted spoon and drain well.

5

MIX the sugar and cinnamon together and sprinkle over the vetkoek twists. Serve with the sauce on the side.

 

Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

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Butternut vetkoek with bacon and syrup

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