Place eggs, yeast, sugar, and milk into Thermomix bowl and warm 2 min/37ºC/speed 3.
Add salt and flour and mix 15 sec/speed 6.
Knead 3 min/Interval speed. Tip onto floured Silpat mat and form into tight ball. Wrap and refrigerate for a slow rise for 6-7 hours. (Do this in the morning, leave it and make at night for a dinner.)
If you prefer, or forget, you can still do this with a more traditional quick risen dough, simply leave out of fridge to rise and proceed with recipe once dough has doubled.
Roll dough out into large rectangle around the thickness of your finger. Cut into smaller rectangles, either long hot dog bun size or smaller more square shapes.
Heat oil to 165-170ºC and fry 1 or 2 vetkoeks at a time until golden on all sides. Drain on paper towels.
Curry Filling;
Place onion, chilli, garlic, curry powder, turmeric and oil into Thermomix bowl and chop 3 sec/speed 6. Sauté 5 min/Varoma/speed soft.
Add carrot and apple and chop 3 sec/speed 4.
Add meat, tomatoes and sauce and cook 20 min/90ºC/Reverse/speed soft.
Scrape down sides of bowl and cook 10 min/80ºC/Reverse/speed soft
Add peas and seasoning to taste and stir through 10 sec/Reverse/speed soft. Allow to rest in Thermomix for at least 10 minutes (while you cook your donuts) before scooping into hot Vetkoeks!
Whilst still hot, slice in half, fill with curry or fillings of choice.
Wrap in paper or a sturdy napkin and eat immediately. (No knives and forks allowed!)