How about you save this one then for a rash day of calorie consumption? This recipe is in honour of my South African friends everywhere!
Every country has their own form of donut it would seem, and this is a savoury filled one which I have made before to great acclaim. It has been sitting around in my draft folder for months, so I thought I would trot it out for your benefit. It also appears in Keeping it Simple! (Go get it, just $20 right now!)
Enjoy…oh…and don’t forget, you can stuff these donuts with a nice melty cheese before frying if you dare…but you will definitely eat more than one. (Consider yourself warned!)
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 2 eggs
- 30 Gram fresh yeast
- 1 Teaspoon golden cater sugar
- 250 Gram buttermilk or milk
- 60 Gram Butter
- 1 Teaspoon Pink Salt Flakes BUY
- 600 Gram bakers flour
- Cobram Estate Extra Virgin Olive Oil for frying BUY
- 1 medium onion, halved
- 1 dried chilli, soaked in boiling water and drained
- 4 - 5 cloves of garlic
- 1 Tablespoon Landsdale Curry Powder Recipe
- 1 Teaspoon Turmeric-ground
- 20 Gram Cobram Estate Extra Virgin Olive Oil BUY
- 2 small carrots, roughly chopped
- 1 small apple, quartered
- 400 Gram beef mince (mince is traditional, I used strips as that was what I had in the fridge!)
- 400 Gram Tomatoes - Diced BUY
- 50 Gram tomato sauce
- 1 Handful frozen peas
- Salt, pepper and sugar to taste
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.
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!)