Curry Filled Vetkoek

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    7hrs 7mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    768

You can stuff these doughnuts with a nice melty cheese before frying. You will definitely eat more than one!

Inspired by: https://tenina.com/recipes/vetkoek

recipe updated 12 Jan. 2022

Ingredients

  • Onion icon
    Onion
    1
  • Dried chilies icon
    Dried chilies
    1
  • Carrot icon
    Carrot
    2
  • Apple icon
    Apple
    1
  • Tomato icon
    Tomato
    400 g
  • Egg icon
    Egg
    2
  • Fresh yeast icon
    Fresh yeast
    30 g
  • Golden caster sugar icon
    Golden caster sugar
    1 teaspoon
  • Buttermilk icon
    Buttermilk
    250 g
  • Butter icon
    Butter
    60 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 teaspoon
  • Bread flour icon
    Bread flour
    600 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Garlic clove icon
    Garlic clove
    5
  • Curry powder icon
    Curry powder
    1 tablespoon
  • Ground turmeric icon
    Ground turmeric
    1 tablespoon
  • Extra virgin olive oil icon
    Extra virgin olive oil
    20 g
  • Ground beef icon
    Ground beef
    400 g
  • Tomato sauce icon
    Tomato sauce
    50 g
  • Frozen peas icon
    Frozen peas
    100 g
  • Sugar icon
    Sugar
    as needed
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Paper towels
  • kCook icon TM5
  • kCook icon Work surface
  • kCook icon Tm5 bowl
  • kCook icon Large saucepan

Step preview

  1. Add eggs, fresh yeast, golden caster sugar, buttermilk and butter to the TM bowl
  2. Warm - approx 2 min, 37°C, speed 3
  3. Add salt and flour
  4. Mix with MC on - 15 sec, speed 6
  5. Knead - 3 min, dough
  6. Flour a clean work surface lightly
  7. Transfer content of TM5 bowl to work surface
  8. Form into tight ball
  9. Wrap with plastic wrap
  10. Refrigerate in fridge - 6-7 hr
  11. Roll dough out into large rectangle around the thickness of your finger
  12. Cut into smaller rectangles, either hot dog bun size or smaller square shapes
  13. Add extra virgin olive oil to a clean large saucepan
  14. Heat oil to 165-170ºC
  15. Fry 1 or 2 vetkoeks at a time until golden on all sides
  16. Drain with paper towels
  17. Add onion, dried chilies, garlic clove, curry powder, ground turmeric and extra virgin olive oil to the TM bowl
  18. Chop with MC on - 3 sec, speed 6
  19. Sauté - 5 min, Varoma, gentle stir
  20. Add carrot and apple
  21. Chop with MC on - 3 sec, speed 4
  22. Add ground beef, tomatoes and tomato sauce
  23. Cook - 20 min, 90°C, reverse gentle stir
  24. Scrape down sides of TM5 bowl
  25. Cook - 10 min, 80°C, reverse gentle stir
  26. Add peas and seasoning
  27. Stir - 10 sec, reverse gentle stir
  28. Allow to rest in Thermomix for at least 10 minutes (while you cook your donuts) before scooping into hot Vetkoeks
  29. Whilst still hot, slice in half, fill with curry or fillings of choice
  30. Serve
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