South African Vetkoek

Balls of dough deep-fried until golden brown and puffed. Whether you prefer them savoury or sweet; everybody has a preference according to how they grew up.

We filled our warm vetkoek with savoury mince and topped with cheese; all-in-one-meal.

You only need a warm spot for the dough to do a double proving – we ran around after spots in the sun.

MISE EN PLACE (preparation):

  • Measuring spoons/kitchen scale.
  • Sieve.
  • Mixing bowls.
  • Rolling pin.
  • Cookie cutters.
  • Pot (for frying).
  • Draining rack and kitchen towel.

I used the stand mixer to get the dough going; and then turned it our onto a floured surface to knead and bring together.

YIELD: 20 medium-sized vetkoek (although we managed to get out 38)


1kg Cake Wheat Flour 4 cups
10ml Salt 2 teaspoons
30ml Sugar 2 Tablespoons
10ml Instant Dry Yeast 2 teaspoons
30ml Cooking Oil 2 Tablespoons
750ml Lukewarm Water 3 cups
Oil for deep-frying


  • Sift flour and salt together. Add sugar and yeast.
  • Add oil and enough lukewarm water, cut in with a knife and mix to a soft, sticky dough. Add more water, if necessary.
  • Turn out dough onto a lightly floured surface and knead for 5-10 mins, or until dough is smooth and elastic. Place dough in a large, lightly oiled bowl, cover and leave to rise in a warm place for about 30 minutes, or until doubled in size.
  • Knock down dough on a lightly floured surface and knead until smooth. Divide into 20 pieces and roll into smooth balls.
  • Place onto greased baking trays. Cover and leave to rise in a warm place for about 15 minutes or until balls of dough are well risen.
  • Heat oil in a medium, heavy-based saucepan. Gently drop dough balls, in batches, into hot oil. Turn constantly and deep fry until done and golden brown. Remove from oil and drain on paper towel.
  • Serve warm, filled with savoury mince, or jam for a sweet version.



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