Sif droë bestanddele saam, voeg die gis by, meng die olie en eiers saam, gooi by die droë bestanddele. Voeg nou jou water geleidelik by en begin te meng tot sagte deeg, knie vir omtrent 10 min tot elasties. Ek gooi altyd meer water ek hou van ‘n sagte deeg, dan rys dit makliker en blaas ook beter, laat staan om te rys vir so 50 min op warm plekke. Keer uit op geoliede werksoppervlak, druk plat met handpalm tot so 1.5 cm dik, sny in blokke of rond, pak op skink bord om ‘n 2 de keer te rys. Wanneer jy hul in die warm olie sit, gooi dadelik warm olie oor, as jy sien dit blaas op, keer dadelik om, dit sal nog wit wees aan die onderkant, maar dit is reg, bak beide kante tot mooi bruin en gaar.
Nota: Met ‘n vierkantige drukker mors ‘n mens baie min deeg, met ‘n ronde drukker is daar baie mors tussen in, jy kan weer daardie off-cuts in ‘n bol vorm, maar ek het gesien so na die 2 de keer raak die deeg taai en wil nie meer ‘n lekker vetkoek maak nie.
Resep en foto: Magda van der Merwe
Los die suiker en suurdeeg in die 125 ml water op en laat dit rys tot skuim.
Meng die koekmeel en volkoringmeel en sout en roer die suurdeegmengsel in met 2 tand vurk.
Voeg die liter water by en roer met vurk tot gemeng.
Bedek skottel en laat rys.
Roer die deeg weer met vurk.
Skep lepelsvol van deeg in warm diep olie.
Mix dry ingredients together. Add 500 ml water and mix with wooden spoon. Add the 200 ml and knead until pliable. Let rise for 1 hour (under duvet).
Knead again and let rise for another hour.
Then half the dough.
Put one half in buttered bread tin and other half roll out for vetkoek. Let rise again.
Bake bread for 50 min. (In the home made little oven, like the ‘varkie oondjie) or at 180°C. Deep fry vetkoek until golden brown. Enjoy!
Photo and recipe: Amanda Coetzee
3 eetlepel sagte botter
Sif meel in mengbak.
Meng ander bestanddele bymekaar, behalwe botter.
Voeg meel by en meng.
Werk sagte botter by deeg met hande en knie.
Bedek mengbak met cling wrap en laat staan om te rys.
Braai in warm olie tot goudbruin en gaar.
Resep: Lelane Van Der Walt
Foto: Lelane Van Der Walt
Nota: Lelane Van Der Walt – Jy kan direk bak Rina, na hy gerys het, ekt weer hom gerol met roller in meel want dis ‘n taai deeg en uitgedruk, maar dis makliker en skep lepels in warm olie. In die koue sit jou mengbak met deeg toegedraai in glad wrap in bak warm water en bedek.
Ensure there are no lumps in your mash. Place freshly mashed warm potatoes, yeast, sugar, flour, oil, salt, and milk into a medium mixing bowl or stand mixer and combine until well moistened.
Switch to the dough hook and knead for 5 minutes or until smooth and elastic. Transfer to a greased bowl, cover and let rise until doubled. (I kneaded by hand, very easy). Divide dough into 8 equal portions. Shape each piece into a smooth ball and place on a lightly floured board. Cover and let rest 20 minutes.
In a large skillet, heat 1-inch canola oil to 180°C. Flatten and stretch each dough ball to really flat. Make 1 or more slits in the centre of the stretched dough. This is traditional and helps to keep the dough from puffing up in the middle and not frying properly. (for vetkoek do not stretch or cut, keep dough about 1 cm thick.
Fry one langos at a time about 2 minutes per side or until golden. Drain on paper towels. (VERY important, otherwise it can be too oily.
Serve hot rubbed with a cut garlic clove and sprinkled with salt (or celery salt). Do not omit the sprinkle of salt, it elevates the lango to superior. Add sour cream and grated cheddar on top if wished.
Or omit garlic and sprinkle with cinnamon sugar.
Or serve with mince, like Vetkoek.
Recipe posted and photo: Kiti Citi