• 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

    TRY THIS: Butternut vetkoek with bacon and syrup

    Butternut vetkoek with bacon and syrup

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