Vetkoek (Magwinya) Recipe

In a large mixing bowl, combine the cake flour, sugar, salt, and powdered milk (if using). Mix well.
In a separate small bowl, add the yeast to the warm water and stir until the yeast dissolves. Let it sit for about 5 minutes until it becomes frothy.
Pour the yeast mixture into the dry ingredients, along with the oil. Stir until the dough begins to come together.
Knead the Dough:

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. You may need to add a bit more flour if the dough is too sticky.
Once kneaded, cover the dough with a clean cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Shape the Vetkoek:

After the dough has risen, punch it down to release the air. Divide the dough into small balls (about the size of a golf ball).
Flatten each ball slightly to form small rounds.
Fry the Vetkoek:

Heat a pot or deep fryer with oil over medium heat. The oil should be about 350°F (175°C). You can test the oil temperature by dropping a small piece of dough into the oil; if it bubbles and rises to the surface, the oil is ready.
Carefully place a few vetkoek into the hot oil, being careful not to overcrowd the pot. Fry for about 4-5 minutes on each side, or until golden brown and crispy.
Use a slotted spoon to remove the vetkoek from the oil and drain them on paper towels.
Serving and Storage Tips: