SASKO AMAGWINYA (VETKOEK)
1 hour 
8 
INGREDIENTS
Metric
Imperial
- 500 g SASKO CAKE WHEAT FLOUR
- 1 packet dry yeast
- 1/2 cup sugar
- 1 tsp salt
- 1/4 litre of warm water
- oil for frying
- 17.64 oz SASKO CAKE WHEAT FLOUR
- 1 packet dry yeast
- 1/2 cup sugar
- 1 tsp salt
- 1/4 litre of warm water
- oil for frying
METHOD
- Sift SASKO CAKE WHEAT FLOUR into a bowl and add the sugar, salt & yeast.
- Make a well in the center of the mixture and add some warm water. Start mixing it together, adding a little water when needed until you have a soft dough.
- Dust your counter with SASKO CAKE WHEAT FLOUR and transfer the dough onto the counter. Knead until smooth for approximately 10 minutes.
- Let the dough rest for 30 minutes in a dish that is lightly floured and cover with a clean tea towel or cling wrap.
- After 30 minutes, knock down the dough and cover again to let it rise for about 90 minutes or until double in size.
- Break the dough into smaller pieces and shape into balls.
- Fry until golden brown on both sides. Approximately 10 minutes.
6 
