Vetkoek twists with chocolate coffee dipping sauce
Ingredients
- Sauce
- 125g 70% dark chocolate with sea salt
- 15ml (1 tbsp) golden syrup
- 5ml (1 tsp) instant coffee dissolved in
- 15ml (1 tbsp) hot water
- 150ml double cream
- Vetkoek twists
- 100ml milk
- 200ml water
- 200g cake flour
- 5ml (1 tsp) ground cardamom
- 10ml (2 tsp) baking powder
- 15ml (1 tbsp) vegetable oil, plus extra for frying
- 100g castor sugar
- 10ml (2 tsp) ground cinnamon
Instructions
1
For the sauce, heat the chocolate, syrup, coffee and cream in a saucepan over low heat until the chocolate has just melted. Set aside until needed.
2
For the vetkoek twists, heat the milk and water in a small saucepan until just about to boil. In a large bowl, combine the warm milk mixture with the flour, cardamom, baking powder and oil and mix to a soft dough. Allow the dough to rest while you heat the oil for frying.
3
Shape the dough into twists and fry in hot oil until golden brown, about 1 – 2 minutes on each side. Remove with a slotted spoon and drain well.
4
Mix the sugar and cinnamon together and sprinkle over the vetkoek twists. Serve with the sauce on the side.
