You have to try these sweetcorn-filled amagwinya
These delicious, cheese-stuffed amagwinya (aka vetkoek) by the Lazy Makoti, are just the weekend baking project this weather ordered – and they’re super budget friendly.
Ingredients:
To make the amagwinya:
- 4 cups flour
- 2 t dry yeast
- 1 t salt
- 2 t sugar
- 1 ½ cups luke-warm water
- Vegetable oil, for deep-frying
For the sweetcorn and cheese filling:
- 1 can whole corn kernels 340 g
- 2 T fresh coriander, finely chopped
- 1 green chilli, finely chopped
- ½ cup cheddar, grated
- ½ cup gouda, grated
Method:
- To make the amagwinya, sift the flour, yeast, salt and sugar into a bowl. Add the water and stir until well combined.
- Transfer to a lightly floured surface and knead for 5 minutes or until the dough is soft and pliable.
- Cover and leave in a warm place for 40 minutes or until doubled in size. Punch down the dough and knead for a minute. Divide into balls.
- Set aside on a tray in a warm place and leave to double in size once more, about 10 minutes.
- Meanwhile, heat the oil in a saucepan over a medium heat. Check the temperature from time to time by dropping a small piece of dough into the oil. It should cook through without browning too quickly.
- When the oil is ready, add 2–3 dough balls and cook for 3 minutes, turning halfway. Remove with a slotted spoon and drain on kitchen paper. Cook the remaining dough in the same way. Place each ball onto a small skewer.
- Heat the sweetcorn in a saucepan over a low heat. Stir in the remaining ingredients until the cheese is melted. Serve with the amagwinya.
Not a big baker?