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Recipe for Vetkoek

Crispy & Fluffy Vetkoek Recipe

Vetkoek (literally “fat cake” in Afrikaans) is a beloved South African classic — golden, crispy on the outside and soft, airy on the inside
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Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Course Snack
Cuisine South African
Servings 10 Vetkoek
Calories 320 kcal

Equipment

  • Wooden spoon or dough hook (for mixing)
  • Large mixing bowl
  • Clean kitchen towel or plastic wrap (for proofing)
  • Heavy-bottomed pot or deep fryer (for frying)
  • Slotted spoon or tongs
  • Wire rack or paper towels (for draining excess oil)

Ingredients
  

For the Dough:

  • 4 cups all-purpose flour
  • 2 tsp instant dry yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 ½ cups warm water not hot
  • 1 tbsp vegetable oil optional – makes dough easier to handle

For Frying:

  • 3 –4 cups vegetable oil sunflower or canola works best

Instructions
 

  • Mix the dry ingredients:
    In a large bowl, combine flour, yeast, sugar, and salt. Stir to distribute evenly.
  • Add warm water:
    Gradually pour in the warm water while mixing with a wooden spoon or your hand. Mix until a sticky dough forms.
  • Knead the dough:
    Transfer to a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook.)
  • Let it rise:
    Return the dough to the bowl, cover with a towel or plastic wrap, and place in a warm area. Let rise for about 1 hour, or until doubled in size.
  • Shape the vetkoek:
    Gently punch down the dough. Divide into 10 equal pieces and shape into balls or slightly flattened ovals. Let rest for 10–15 minutes.
  • Heat the oil:
    Pour oil into a heavy pot and heat over medium. Test readiness with a small piece of dough — if it sizzles and rises, you're good to go.
  • Fry the vetkoek:
    Fry in batches for 2–3 minutes per side, or until puffed and golden brown. Avoid overcrowding the pot.
  • Drain and cool:
    Use a slotted spoon to remove from oil and place on a wire rack or paper towels to drain excess oil.
  • Serve hot:
    Enjoy them plain, with butter and jam, or filled with savory delights like curried mince, grated cheese, or even a fried egg.

Video

Notes

  • Be patient with rising: The longer the dough rises, the lighter the result. Don’t rush it.
  • Watch your oil temp: Too hot, and they’ll burn outside and stay raw inside. Medium heat is best.
  • Flavor variations: Add more sugar for a sweeter version or spices (like cumin or chili flakes) for a savory twist.
  • Reheating tip: Leftover vetkoek can be crisped up in the oven at 180°C (350°F) for about 5–8 minutes.
Keyword Easy Recipe, Fried Bread, Vetkoek