Milk-Dough Vetkoek with Cape Malay Mince

Method

1. Warm the milk and butter in a small pan on low heat for about 1 min, just until the butter melts and the milk feels comfortably warm to your finger (about 40 °C, not hot). Mix the flour, sugar, yeast and salt in a large bowl, pour in the warm milk and knead for 8 min into a soft, smooth, slightly tacky dough that springs back when pressed.

   Add in this stepPlain (all-purpose) flour 200 gSugar 15 gInstant dry yeast 1 tspSalt ½ tspWhole milk 130 mlButter 15 g

   low heat

2. Cover and leave in a warm place for about 1 h 15 min, until doubled. Milk and butter make the dough softer but slower to rise, so give it time; make the filling meanwhile.

3. Heat the oil in a 24 cm frying pan on medium heat and cook the onion for 7 min, stirring, until deep golden; this browning is the base of the flavour. Add the garlic, ginger, garam masala, turmeric, chilli and cinnamon and stir for 1 minute until fragrant, without letting the spices burn.

   Add in this stepOil for the filling 1 tbspOnion, finely chopped 1Garlic cloves, finely grated 2Fresh ginger, finely grated 10 gGaram masala 1 tspGround turmeric ¼ tspMild chilli powder (Kashmiri) ½ tspGround cinnamon ¼ tsp

   medium heat

4. Turn the heat up to medium-high heat, add the mince and spread it out. Let it sit for a minute before stirring so it browns rather than steams, then fry for 7 min in total, breaking it up. Stir in the tomato paste and cook for 1 more minute, until it darkens to brick red.

   Add in this stepBeef mince (15–20% fat) 200 gTomato paste 3 tsp

   medium-high heat

5. Pour in the stock and scrape the browned bits off the bottom of the pan; they add a lot of flavour. Add the carrot, jam and salt and simmer uncovered on low heat for 15 min, stirring now and then, until thick and glossy. Taste, adjust, and stir in the coriander off the heat.

   Add in this stepBeef stock 120 mlCarrot, finely grated 60 gApricot jam 2 tbspSalt to tasteFresh coriander, chopped 2 tbsp

   low heat

6. Knock back the dough and divide it into 4 equal pieces. Shape into tight, smooth balls, flatten to about 2 cm, set on a floured tray, cover loosely and rest for 15 min until slightly puffy.

7. Pour the oil into a 20 cm heavy pot at least 4 cm deep (never more than half full) and heat on medium heat for about 7 min, to 170 °C. Check with a thermometer if you have one; a small piece of dough should rise within seconds and sizzle steadily.

   Add in this stepSunflower or vegetable oil for deep-frying 800 ml

   medium heat

8. Slide the dough in gently, away from you, and fry each batch for 6 min, turning halfway, until deep golden and hollow-sounding when tapped. Milk dough browns faster, so keep the oil at about 165 °C on medium heat, lowering the heat a touch if needed, and fry in 2 batch(es). Drain on kitchen paper, split and fill with the hot mince. Never leave hot oil unattended.

   medium heat