Mix flour with yeast, sugar and 5 g salt. Add 240 g lukewarm water at about 38 °C and knead for 8 minutes into a smooth elastic dough.

Ingredients

• 400 gWheat flour, white, all-purpose, unenriched
• 6 gLeavening agents, yeast, baker's, active dry
• 8 gSugars, granulated
• 7 gSalt, table
• 240 gBeverages, water, tap, drinking
• 66 gOil, sunflower, linoleic (less than 60%)
• 400 gBeef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)
• 150 gOnions, raw
• 200 gTomatoes, red, ripe, raw, year round average
• 10 gGarlic, raw
• 10 gSpices, curry powder
• 10 gOil, sunflower, linoleic (less than 60%)

Method

1. Mix flour with yeast, sugar and 5 g salt. Add 240 g lukewarm water at about 38 °C and knead for 8 minutes into a smooth elastic dough.
2. Cover the dough and let it rise in a warm place for 45 minutes until doubled in size.
3. Meanwhile chop onion and garlic and chop tomatoes. Fry onion in 10 g oil for 4 minutes at 180 °C, add beef for 6 minutes, then curry powder, garlic, tomatoes and 2 g salt and cook for 5 minutes until thick.
4. Divide the dough into 10 pieces of about 65 g and shape into round buns.
5. Cover the buns and let them rest for 10 minutes.
6. Heat about 1 kg oil to 175 °C in a pot and fry the vetkoek five at a time for 4 minutes per side until golden; 66 g oil is counted for nutrition, 10% of the dough mass, not of the bath.
7. Drain on a rack for 3 minutes.
8. Slit each vetkoek from the side into a pocket, fill with one tenth of the meat mixture and serve two per portion.