Curry Filled Vetkoek

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    6hrs 45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    954

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

recipe updated Jul 24, 2019

Ingredients

  • Egg icon
    Egg
    100g
  • Fresh yeast icon
    Fresh yeast
    30g
  • Golden caster sugar icon
    Golden caster sugar
    4g
  • Buttermilk icon
    Buttermilk
    250ml
  • Butter icon
    Butter
    60g
  • Sea salt icon
    Sea salt
    6g
  • Bread flour icon
    Bread flour
    600g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0ml
  • Onion icon
    Onion
    140g
  • Dried chilies icon
    Dried chilies
    0g
  • Garlic clove icon
    Garlic clove
    30g
  • Curry powder icon
    Curry powder
    6g
  • Ground turmeric icon
    Ground turmeric
    7g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    22ml
  • Carrot icon
    Carrot
    100g
  • Apple icon
    Apple
    150g
  • Ground beef icon
    Ground beef
    400g
  • Tomato icon
    Tomato
    400g
  • Tomato sauce icon
    Tomato sauce
    52ml
  • Frozen peas icon
    Frozen peas
    100g
  • 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. Prep and set aside onion: halved
  2. Prep and set aside dried chilies: soaked & drained
  3. Prep and set aside carrot: coarsely chopped
  4. Prep and set aside apple: quartered
  5. Fit the TM5 bowl to TM5
  6. Add egg
  7. Add fresh yeast
  8. Add golden caster sugar
  9. Add buttermilk
  10. Add butter
  11. Heat - approx 2 min, 37°C, speed 3
  12. Add sea salt
  13. Add bread flour
  14. Mix - approx 15 sec, speed 6
  15. Knead - approx 3 min, dough
  16. Flour a clean work surface lightly
  17. Transfer content of TM5 bowl to work surface
  18. Form into a ball
  19. Wrap with plastic wrap
  20. Refrigerate in fridge - 6 hr
  21. Roll out into a rectangle
  22. Cut into rectangles
  23. Get a clean large saucepan
  24. Add extra virgin olive oil
  25. Heat - 170°C
  26. Transfer dough to large saucepan
  27. Fry one by one until light golden
  28. Drain with paper towels
  29. Add prepared onion to the TM5 bowl
  30. Add prepared dried chilies
  31. Add garlic clove
  32. Add curry powder
  33. Add ground turmeric
  34. Add extra virgin olive oil
  35. Chop - approx 3 sec, speed 6
  36. Sauté - approx 5 min, varoma, gentle stir
  37. Add prepared carrot
  38. Add prepared apple
  39. Chop - approx 3 sec, speed 4
  40. Add ground beef
  41. Add tomato
  42. Add tomato sauce
  43. Cook - approx 20 min, 90°C, reverse gentle stir
  44. Scrape down sides of TM5 bowl
  45. Cook - approx 10 min, 80°C, reverse gentle stir
  46. Add frozen peas
  47. Season with salt & pepper to taste
  48. Stir - approx 10 sec, reverse gentle stir
  49. Let rest - 10 min
  50. Combine
  51. Serve
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