BreakfastSnack

Magwinya (South African Fried Doughnuts)

Name: Magwinya (South African Fried Doughnuts)
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: south_african
Ingredients: 500 g all-purpose flour; 7 g instant yeast; 30 g granulated sugar; 5 g salt; 300 ml lukewarm water; 1,000 ml vegetable oil for frying

Magwinya, also known as vetkoek, are a popular South African fried dough. These fluffy, slightly sweet doughnuts are perfect for breakfast or a snack, often enjoyed plain or with a savory filling.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 6
Difficulty: Medium
Per serving: 503 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gall-purpose flour
7 ginstant yeast
30 ggranulated sugar
5 gsalt
300 mllukewarm water
1,000 mlvegetable oil, for frying

Equipment

deep pot · slotted spoon · wooden spoon · large mixing bowl · kitchen thermometer

The method

Step by step

1
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt.
About 2 min
Cook’s note: Ensure the yeast is fresh for best rising results.
2
Gradually add the lukewarm water to the dry ingredients, mixing with a wooden spoon or your hands until a soft, sticky dough forms.
About 3 min
Cook’s note: The dough should be soft but not too wet to handle.
3
Knead the dough in the bowl for about 5-7 minutes until it becomes more elastic and less sticky.
About 7 min
Cook’s note: If the dough is too sticky, lightly flour your hands, but avoid adding too much extra flour to the dough itself.
4
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 60 minutes, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
5
Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches 170-180°C (340-350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for even cooking.
6
Lightly oil your hands to prevent sticking. Gently scoop out small portions of the risen dough, about the size of a golf ball, and carefully drop them into the hot oil.
About 3 min
Cook’s note: Do not overcrowd the pot; fry in batches to maintain oil temperature.
7
Fry the magwinya for 2-3 minutes per side, or until golden brown and cooked through.
About 7 min
Cook’s note: The magwinya should puff up and develop a light, airy texture inside.
8
Remove the fried magwinya with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Cook’s note: Serve warm, either plain or with your favorite sweet or savory accompaniment.

Per serving

Nutrition

71%Score

Calories: 503.3kcal
Protein: 8.8g
Carbs: 68.8g
Fat: 20.9g
Fibre: 2.6g
Sugar: 5.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover magwinya in an airtight container at room temperature.

Reheating

Lightly warm in a microwave for a few seconds or a toaster oven until heated through.