09 Jun How to make magwinya: Recipe
Learning how to make magwinya is quite simple as the recipe isn’t too complicated. A term that originated in South African townships, “magwinya” are also known as vetkoek (fat cakes) in this part of the world.
This deep-fried doughnut is a type of fried bread that is said to have Dutch origins.
The difference between the two lies in the amount of sugar used. Magwinya are of a slightly sweeter variation, are lighter and more moist. Vetkoek on the other hand tend to be slightly more savoury and are typically cut open and stuffed with the likes of mince, cheese or other relishes.
Magwinya are quite popular as foods sold by street vendors, as they are filling and affordable.
What are the ingredients?
Directions on how to make magwinya:
Sift 4 cups (500g) plain flour into a bowl.
Add the other dry ingredients, including half a teaspoon of salt, 2 teaspoons instant yeast and 4 tablespoons of sugar.
Mix these together and add warm water to the mixture gradually. Mix the dough with a wooden spoon. It will become wet and sticky, which means that no kneading is required.
Cover the dish with the mixture with a damp cloth. Allow it to rise for one hour in a warm area.
Once it has risen, mix it again in order to beat the air out of it. Allow it to rest for another 10 to 15 minutes.
Scoop the dough and fry it in oil on medium heat.
Fry it on each side for 2 minutes each. They should each be golden brown on the outside and well-cooked on the inside. To test, you can always try making one first then setting it aside to cool and checking if it is thoroughly cooked, before making the rest of the batter.
Place on absorbent kitchen paper in order to drain excess oil.
Serve plain or with a side dish of your choice.