This South African bread is made by deep-frying yeast dough until crisp on the outside and light and soft inside. Serve it plain, or split it open and fill it with ground meat or jam.
Dissolve the fresh yeast and sugar in lukewarm water. Add the flour and salt and knead into a soft dough. Cover and let it rise for about 45 minutes, until doubled in size.
Punch down the dough, divide it into fist-sized portions, and shape them into flattened rounds.
Fry the rounds in hot oil over medium heat until dark golden on both sides and cooked through. Transfer them to paper towels to drain.
Important: Keep the oil at a moderate temperature. If it is too hot, the outside can brown quickly while the inside remains undercooked. Allergen: contains wheat (gluten).
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