Curry Filled Vetkoek

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    6hrs 45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    764

You can stuff these doughnuts with a nice melty cheese before frying. You will definitely eat more than one!

Inspired by: https://tenina.com/recipes/vetkoek

recipe updated Oct 8, 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Dried chilies icon
    Dried chilies
    1
  • Carrot icon
    Carrot
    2 (100g)
  • Apple icon
    Apple
    1 (150g)
  • Egg icon
    Egg
    2 (100g)
  • Fresh yeast icon
    Fresh yeast
    30g (about 2½ tbsp)
  • Golden caster sugar icon
    Golden caster sugar
    1 tsp (4g)
  • Buttermilk icon
    Buttermilk
    250ml (1 cup)
  • Butter icon
    Butter
    60g (about 4¼ tbsp)
  • Sea salt icon
    Sea salt
    1 tsp (6g)
  • Bread flour icon
    Bread flour
    600g (about 5 cups)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Garlic clove icon
    Garlic clove
    5
  • Curry powder icon
    Curry powder
    1 tbsp (6g)
  • Ground turmeric icon
    Ground turmeric
    1 tbsp (7g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    22ml (1½ tbsp)
  • Ground beef icon
    Ground beef
    400g (about 1¾ cups)
  • Tomato icon
    Tomato
    400g (about 2¾)
  • Tomato sauce icon
    Tomato sauce
    52ml (3½ tbsp)
  • Frozen peas icon
    Frozen peas
    100g (about ¾ cup)
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Paper towels
  • kCook icon TM5
  • kCook icon Work surface
  • kCook icon TM5 bowl
  • kCook icon Large saucepan

Step preview

  1. Add egg, fresh yeast, golden caster sugar, buttermilk and butter to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Heat - approx 2 min, 37°C, speed 3
  4. Then add sea salt and bread flour to the TM5 bowl
  5. Mix - approx 15 sec, speed 6
  6. Knead - approx 3 min, dough
  7. Flour a clean work surface lightly
  8. Transfer content of TM5 bowl to work surface
  9. Form into a ball
  10. Wrap with plastic wrap
  11. Refrigerate in fridge - 6 hr
  12. Roll out into a rectangle
  13. Cut into rectangles
  14. Add extra virgin olive oil to a clean large saucepan
  15. Heat - 170°C
  16. Transfer dough to large saucepan
  17. Fry one by one until light golden
  18. Drain with paper towels
  19. Add onion, dried chilies, garlic clove, curry powder, ground turmeric and extra virgin olive oil to the TM5 bowl
  20. Chop - approx 3 sec, speed 6
  21. Sauté - approx 5 min, varoma, gentle stir
  22. Then add carrot and apple to the TM5 bowl
  23. Chop - approx 3 sec, speed 4
  24. Then add ground beef, tomato and tomato sauce to the TM5 bowl
  25. Cook - approx 20 min, 90°C, reverse gentle stir
  26. Scrape down sides of TM5 bowl
  27. Cook - approx 10 min, 80°C, reverse gentle stir
  28. Then add frozen peas to the TM5 bowl
  29. Season with salt & pepper to taste
  30. Stir - approx 10 sec, reverse gentle stir
  31. Let rest - 10 min
  32. Combine
  33. Serve
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