Makes: 24 Small to Medium Amagwinya
Oil Temperature: 160 °C
Preparation Time: 1 hour 30 minutes Frying Time: 30 minutes
Ingredients
| Dough: | ||
| 500 | g | Cake flour ( 4 x 250 ml / 4 cups ) |
| 10 | ml | Salt ( 2 tsp ) |
| 45 | ml | Sugar ( 3 Tbsp ) |
| 30 | g | Margarine |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 330 | ml | Lukewarm water ( 1⅓ cups) |
| 750 | ml | Oil, to deep fry |
| 2 – 3 | ml | Bovril ( ½ tsp ), to spread on one side |
| Cheddar cheese, grated / sliced |
Method
- Mix all dry ingredients together, rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Add the lukewarm water to the flour mixture to form a soft dough.
- Knead the dough until smooth and elastic, for about 10 minutes. Cover with greased plastic and leave to rest for 5 minutes.
- Knock the dough down and roll into a Swiss roll. Divide into 24 equal pieces.
- Roll each piece into a round ball. Place onto a lightly oiled baking tray, cover with greased plastic and allow to rise in a warm place until double in volume, about 15 – 20 minutes.
- In the meantime, heat the oil in a saucepan. Place the Amagwinya into your oil, top side down. Fry for about 3 minutes on the one side, turn over and fry for a further 3 minutes on the other side, until light golden brown.
- Remove the fried Amagwinya and place onto brown paper / paper towel to drain excess oil and allow to cool.
- Cut open the Amagwinya and spread lightly with Bovril.
Add Cheddar cheese and serve.
