Magwinya
Amagwinya
Magwinya, also known as Amagwinya, are popular South African township doughnuts. These are deep-fried dough balls that can be enjoyed as a savory snack or a sweet treat.
🧂 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
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
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
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
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
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
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
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
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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.