A South African-style bread made by deep-frying yeasted dough, with a crisp exterior and a light, soft interior. It can be eaten plain, or split open in the middle and filled with minced meat mixture or jam.
Dissolve the fresh yeast and sugar in warm water, then knead into a soft dough with flour and salt; cover and let it rise for about 45 minutes until doubled in volume.
Punch down the dough and divide it into fist-sized pieces, then shape each into a flat ball with your hands.
Fry the balls in hot oil over medium heat until both sides turn deep golden and the inside is cooked through, then drain excess oil on paper towels.
Important: Keep the oil at a medium temperature; if the oil is too hot, the outside may brown quickly while the inside stays raw. Allergen: contains wheat (gluten).
If you let it rest on paper towel for a few minutes after frying, you let the excess oil drain off.
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