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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

  1. Sift SASKO CAKE WHEAT FLOUR into a bowl and add the sugar, salt & yeast.
  2. 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.
  3. Dust your counter with SASKO CAKE WHEAT FLOUR and transfer the dough onto the counter. Knead until smooth for approximately 10 minutes.
  4. Let the dough rest for 30 minutes in a dish that is lightly floured and cover with a clean tea towel or cling wrap.
  5. After 30 minutes, knock down the dough and cover again to let it rise for about 90 minutes or until double in size.
  1. Break the dough into smaller pieces and shape into balls.
  2. Fry until golden brown on both sides. Approximately 10 minutes.

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