Magwinya (Amagwinya)

🧂 Ingredients

• 500g All-purpose flour(Plus extra for dusting)
• 10g Active dry yeast(Or 1 packet)
• 2 tbsp Granulated sugar(For the yeast activation and dough)
• 1 tsp Salt
• Approximately 300-350ml Lukewarm water(Around 40-45°C (105-115°F))
• Sufficient for deep frying (at least 1 liter) Vegetable oil or other neutral oil(Ensure oil is fresh and clean)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm water with 1 tablespoon of the sugar and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large mixing bowl, combine the flour, the remaining 1 tablespoon of sugar, and the salt. Pour the activated yeast mixture into the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. If the dough seems too dry, add a little more lukewarm water, a tablespoon at a time, until it just comes together. It should be slightly sticky but manageable.

   ⏱️ 10 minutes
3. 3

   Knead the dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth, elastic, and no longer excessively sticky. You can also use a stand mixer with a dough hook for this step.

   ⏱️ 10 minutes
4. 4

   First rise: Lightly grease the mixing bowl with a little oil. Place the kneaded dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.

   ⏱️ 1.5 - 2 hours
5. 5

   Shape the Magwinya: Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface. Divide the dough into 20 equal portions. Roll each portion into a smooth ball, about the size of a golf ball. If the dough is sticky, lightly flour your hands.

   ⏱️ 15 minutes
6. 6

   Heat the oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven, ensuring it's at least 3-4 inches deep. Heat the oil over medium-high heat to approximately 170-180°C (340-355°F). You can test the oil temperature by dropping a small piece of dough into it; it should sizzle immediately and float to the surface.

   ⏱️ 10-15 minutes
7. 7

   Fry the Magwinya: Carefully lower 4-5 dough balls into the hot oil at a time, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, turning them occasionally with a slotted spoon, until they are puffed up and golden brown all over. They should float to the surface as they cook.

   ⏱️ 15-20 minutes (in batches)
8. 8

   Drain and serve: Remove the fried Magwinya from the oil using a slotted spoon and place them on a wire rack set over a baking sheet or on paper towels to drain any excess oil. Serve warm.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Magwinya are similar in concept to other fried dough breads like vetkoek.
• ✓They are a staple of South African street food culture.
• ✓These can be enjoyed plain, or filled with various savory or sweet fillings.

🔄 Variations

• Serve with sliced polony (a type of processed sausage) for a savory meal.
• Serve with sweet jam, honey, or syrup for a sweet treat.
• Fill with cooked mince (ground meat) or cheese.

🥗 Nutrition

Per serving