Mielie Bread Vetkoek

Everybody loves Amagwinya, that’s a fact. Add a little twist by using Apricot Jam and Cheese for that Mmm factor. Your guests will come back for more!

Simple is Good

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500g cake flour, plus extra for dusting
40ml sugar
5ml (1 tsp) baking powder
5ml (1 tsp) salt
75g Stork Baking Margarine, cubed
2 large eggs, at room temperature
300g frozen sweetcorn, defrosted
125ml (½ cup) amasi or buttermilk

Apricot jam and grated cheese, to serve

Step by step method

  1. Preheat the deep-fat fryer or a large pot of oil to 160°C.
  2. Combine the dry ingredients together in a large bowl and rub the STORK Bake in using your fingertips.
  3. Add the sweetcorn and toss through, making sure all the sweet corn is covered.
  4. Mix in the eggs and amasi to form a soft but sticky dough.
  5. Dust a surface with flour and gently pat out the dough until about 2cm thick - don’t worry if it’s sticky.
  6. Using a 10cm round cutter dipped in flour, cut out the vetkoek and deep fry until fully cooked through and completely golden.
  7. Serve immediately with jam and cheese.
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  9. Step 2

  10. Step 3

Process 1
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