Vetkoek (fried dough bread) is another well-loved part of our South African food heritage. Whenever we have church bazaars, you can bet your bottom dollar that vetkoek will be sold at one of the food stalls. It can be served with savory mince, or cheese and honey, or cheese and jam.
When I was forced to go gluten-free (due to health concerns), it was one of the first recipes that I played around with until I managed to come up with a good gluten-free version. Here goes...
Total Time: 20 minutes
Yield: 6-7 vetkoek, depending on the size
Ingredients:
Steps:
