Magwinya (South African Fried Doughnuts)

The method

Step by step

1. 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. 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. 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. 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. 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. 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. 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. 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.