Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well.
Gradually add the lukewarm water and milk to the dry ingredients. If using, add the oil or melted butter.
Mix until a soft, slightly sticky dough forms. Add a little more water if needed, 1 tablespoon at a time.
Knead the dough for about 8-10 minutes until it’s smooth and elastic. You can knead by hand or use a stand mixer with a dough hook.
2. Let the Dough Rise:
Cover the bowl with a clean kitchen towel or plastic wrap.
Place the bowl in a warm spot and let the dough rise for about 1-2 hours, or until it doubles in size.
3. Shape the Magwinya:
Once the dough has risen, punch it down to remove air bubbles.
Divide the dough into equal-sized pieces (about the size of a golf ball or slightly larger).
Roll each piece into a smooth ball.
4. Heat the Oil:
Heat oil in a deep frying pan or pot over medium heat. The oil should be about 350°F (175°C). You can test by dropping a small piece of dough into the oil; it should sizzle and rise to the top.
5. Fry the Magwinya:
Carefully place a few dough balls into the hot oil (don’t overcrowd the pan).
Fry for about 3-4 minutes per side, turning them frequently to ensure they cook evenly and are golden brown on all sides.
Remove the magwinya with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
6. Serve:
Serve warm and enjoy with butter, jam, syrup, or savory fillings like mince, cheese, or fried chicken.
Tips:
Make it Savory: You can add a pinch of herbs or spices (like paprika or garlic powder) to the dough for a savory twist.
Storage: Magwinya are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven or microwave.
Alternative Sweet Version: Sprinkle powdered sugar or drizzle honey on top for a dessert-style magwinya.
Enjoy your magwinya with tea or coffee for the ultimate comforting treat! Would you like suggestions for traditional fillings or accompaniments?
LOW-CARB BACON CHEESEBURGER CASSEROLE
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