Chilli Con Carne Vetkoek

Ingredients

• 1 cup lukewarm water
• 3 ½ Cups White Bread Flour
• 2 tbs white sugar
• 5g active dry yeast
• 1 tsp salt
• 1 ½ cups sunflower oil
• 1 cup guacamole
• 2 cups chilli con carne
• ½ cup sour cream
• fresh coriander for garnishing

Method

1. Mix the lukewarm water, sugar and yeast in a small bowl. Let it stand for about 5 minutes or until the yeast starts to bubble.
2. Mix the flour and salt in a separate large bowl, then pour over the wet mixture. Knead until a smooth, elastic dough forms (this can be done in a stand mixer).
3. Cover the bowl with a clean, damp cloth and leave the dough to rise until doubled in size.
4. Knock back the dough and portion it into 120g balls. Flatten the dough balls using the palm of your hand and set aside on a floured surface.
5. Heat the sunflower oil in a large heavy-based pot to 175°C and fry the dough rounds for about 3 minutes on each side until golden brown. Drain on paper towel and allow to cool.
6. When the vetkoek are cool enough to handle, cut them in half horizontally three-quarters of the way through. Spread some guacamole inside the vetkoek, spoon in some warm chilli con carne and a dollop of sour cream and garnish with fresh coriander.