How to make amagwinya: a comfort food recipe for winter

Winter often has us craving comfort food. Amagwinya, or vetkoek as some call them, are one of those foods.

Golden, warm, soft on the inside and crispy on the outside, amagwinya on a cold winter's day can be food for the soul.

Making perfect, golden-brown amagwinya at home requires dough made of cake flour, yeast, sugar, salt, and warm water. Once mixed, the dough is left to double in size, shaped into balls, and deep-fried until crispy on the outside and fluffy on the inside.

Ingredients:

Amagwinya

• 3 cups all-purpose flour, plus more for kneading
• 1/3 cup granulated sugar
• 2 teaspoons dried instant yeast
• 1 tablespoon vegetable oil, plus more for the bowl
• 1 tablespoon Kosher salt
• 1 cup sunflower oil, for frying

Preparation

1. Mix the Dough

In a large mixing bowl, combine the flour, yeast, sugar, and salt. Make a well in the center and add the 1 tablespoon of oil and 1.5 cups of lukewarm water. Mix thoroughly, adding a little more water as needed until you have a soft, slightly sticky dough.

2. Knead and Rise

Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic. Lightly oil a large bowl, place the dough inside, and cover it with a damp cloth or cling wrap. Leave it in a warm place to rise for about 1 hour, or until it has doubled in size.

3. Shape the Balls

Punch or "knock" the dough down to release the air. Divide the dough into equally sized small portions (about 40g to 50g each). Roll each piece between your palms to form smooth, round balls. Cover them lightly with a cloth and let them rest/prove for another 15 to 20 minutes.

4. Fry to Perfection

Fill a deep pot halfway with oil and heat it over medium heat. To test if the oil is ready, drop a tiny piece of dough into it; if it sizzles and rises to the top, it's hot enough. Carefully drop the dough balls into the hot oil. Fry in batches, turning them occasionally so they brown evenly on all sides.

5. Drain and Serve

Once they are a deep, even golden brown, remove them with a slotted spoon. Place them on a wire rack or a plate lined with a paper towel to drain the excess oil. Serve them warm, sliced open and stuffed with savory fillings like curried mince, polony and atchar.

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