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Bovril Munchy Amagwinya
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 / |
| 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 long strand, 3 cm thick. Divide into 24 equal pieces.
- Roll each piece into a round ball. Place onto a lightly greased 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 (to check when your oil is ready to fry, place the end of a wooden spoon into the oil, if bubbles start forming then your oil is ready for frying). 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.
