Bobotie Mince & Brown Vetkoek

Combine the flour, salt and yeast in a large mixing bowl. Add the warm water to form dough. Knead the dough on a clean kitchen counter or table for 10 minutes until it is soft and elastic. Place in a large lightly oiled bowl, wrap in clingwrap and leave it in a warm place to double in size.
Remove the dough from the bowl and evenly divide it into 10 portions with a sharp knife. Gently roll the dough intoballs on a clean surface and place on a lightly floured tray, cover with a clean dishcloth and let it rise for a second time(roughly 25 minutes). Prepare the bobotie mince while you wait.

Heat the oil in a large pot. Fry the onions, garlic and mince for about 5 minutes on medium heat. Add the Hinds Turmeric, Pakco Traditional Roasted Masala, Hinds Mixed Herbs, Hinds Cinnamon and bay leaves and fry for 5 minutes.
Add the Rhodes Quality Apricot Jam, brown vinegar and boiling water and simmer on a medium heat for 25 minutes until the sauce thickens and the mince is cooked.

Heat the oil in a large pot or deep fryer. On medium heat, fry the vetkoeks until golden brown and cooked through to the centre (roughly 10 minutes). Remove and place the vetkoeks in a container lined with paper towel to absorb excess oil. Cover the container with a lid so that the vetkoeks can steam, stay warm and soften on the outside. Serve with the bobotie mince and top with fresh parsley.