Makes : Makes 12 - 15 depending on puff sizes
INGREDIENTS
500 g Golden Cloud Vetkoek Mix
375 ml warm water
100 g chocolate spread
Oil for deep frying
Castor sugar, for coating
Method:
In a large mixing bowl, combine the Golden Cloud Vetkoek Mix and water to form a soft dough. Do not over-mix this dough, as it will become sticky.
On a clean floured surface, roll out the dough to 1 cm thick and cut into circules using a circle cutter (5 cm in diameter). Cover these circles with a damp tea towel, and allow to rest for 20 minutes.
Heat oil to 170 C. Have a tray with paper towel ready for draining.
In a shallow tray place castor sugar, ready for the puffs to be sugar coated, once they have come out of the oil.
Allow dough balls to rest, then press out lightly and place half a teaspoon of chocolate spread onto the dough cut outs. Mould the circles into balls and ensure there is no gap for the chocolate to ooze out of.
Gently place the dough balls directly into the hot oil, once they are golden brown and have cooked for approximately 3 - 4 minutes each side. Allow to drain on the paper towel.
Whilst they are still hot, place into the sugar tray and evenly coat the puffs with the castor sugar.
Place onto a serving dish and serve whilst still warm.
Hints:
Test to see if the sugar puffs are cooked by breaking one open before dusting it in sugar.
Add variety to the sugar puffs by filling the dough balls with strawberry jam instead of the chocolate spread.