Vetkoek, literally meaning “fat cake” in Afrikaans, is a South African fried bread roll that’s wonderfully crisp on the outside and soft, airy, and fluffy inside. It’s a beloved street food and home staple, eaten across the country in both sweet and savory forms. Savory vetkoek is often stuffed with spicy curried mince, shredded chicken, or cheese, while the sweet version is served with syrup, jam, or honey. Its charm lies in its versatility and the comforting aroma of freshly fried dough. This recipe will give you light, golden vetkoek perfect for any occasion.
Preparation Time
2 hours (including rising time)
Serving Size
Makes about 12 vetkoek
Ingredients
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4 cups all-purpose flour
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2 teaspoons instant dry yeast
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2 tablespoons sugar
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1 teaspoon salt
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1½ cups lukewarm water (you may need a little more or less)
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2 tablespoons vegetable oil (plus extra for greasing)
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Oil for deep frying (sunflower or canola works best)
Detailed Recipe
Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, yeast, sugar, and salt. Stir to mix the dry ingredients evenly. Gradually add the lukewarm water and 2 tablespoons of oil, mixing with a wooden spoon or your hands until the dough starts to come together. The dough should be soft but not sticky; adjust with a little more flour or water if needed.
Step 2: Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. This helps develop gluten, which gives the vetkoek its soft texture.
Step 3: First Rise
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth or plastic wrap. Leave in a warm spot for about 1 hour or until the dough doubles in size.
Step 4: Shape the Vetkoek
Once risen, punch down the dough to release excess air. Divide it into equal portions (about 12 pieces) and shape each into a smooth ball. You can also flatten them slightly if you prefer a wider vetkoek.
Step 5: Second Rise
Place the shaped dough balls on a tray, cover, and let them rest for another 20–30 minutes. This second rise will help them puff nicely during frying.
Step 6: Fry the Vetkoek
Heat oil in a deep pot or pan to about 170°C (340°F). Gently place the dough pieces in the hot oil, a few at a time, without overcrowding. Fry for about 3–4 minutes per side until golden brown and cooked through. Use a slotted spoon to remove them and drain on paper towels.
Step 7: Serve
For savory vetkoek, slice them open and fill with curried mince, chicken, or cheese. For sweet vetkoek, drizzle with golden syrup, honey, or spread with jam while still warm. Serve immediately for the best texture.
