An epicurean adventure to: South Africa
Meet Vetkoek, South Africa’s deeply beloved deep-fried dough!
There’s a special magic in vetkoek that excites most South Africans, much like biltong, the Springboks and Bafana Bafana. It's part of who you are.
Known by various names like amagwinya (Zulu) or puff-puff, the Afrikaans word "vetkoek" translates to "fat cake" in English.
This yeasted bread dough, similar to a doughnut without a hole, serves as the perfect canvas for a myriad of delicious toppings.
This blog post is for anyone who has never made vetkoek before. If that’s you, it’s a good idea to read through it before you start.
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While it shares resemblances with other global counterparts like the Caribbean Johnny cake, Dutch oliebollen, Mexican sopaipillas and Ghanian bofrot, vetkoek possesses its own unique charm.
The go-to favourite filling for vetkoek is curry mince, also known as a 'curry bunny' in the Cape Town region.
Golden syrup or apricot jam and cheese is just as popular.
And, call me crazy but there's nothing like sneaking a piece of plain, cold vetkoek from the fridge!
Fast facts - South Africa
| Location | Southernmost tip of the African continent. It is bordered by Namibia, Botswana, Zimbabwe, Mozambique, Eswatini (formerly Swaziland) and Lesotho. |
| Capital | Pretoria. |
| Language | South Africa has 11 official languages, including English, Afrikaans, Zulu, Xhosa, Sotho, Tswana, Pedi, Venda, Tsonga, Swati, and Ndebele. English is widely spoken and is the language of business, while Zulu and Xhosa are the most commonly spoken African languages. |
| Population | Circa 60.2 million |
| Trivia | Situated in a distinctive geographical zone, South Africa is notorious for its challenging weather patterns, especially along its coast and the adjacent waters. These atmospheric factors contribute significantly to the presence of over 3,000 shipwrecks scattered along the coastline, some with historical roots tracing back up to 500 years! |
What's to love about this recipe?
- Made with simple, everyday ingredients you probably already have.
- Preparing vetkoek is therapeutic, from mixing the dough to watching it puff up in hot oil.
- Ever the crowd pleaser, proper comfort food.
- It's a versatile base for all sorts of toppings, savoury and sweet.
- The recipe is easy to scale up or down.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Plain flour
In this recipe, yeast is what makes the dough rise, so be sure to use plain flour, not self-raising flour.
Sugar
Sugar feeds the yeast, enabling it to produce carbon dioxide gas, which causes the dough to rise. Please don't skip it.
Instant yeast
In many vetkoek recipes, you'll see references to a "packet of instant yeast," but the weight of these packets can vary by country and brand.
For example, in the UK, a packet might be 7g, while in South Africa, it’s 11g.
To keep it simple, you’ll need three level teaspoons of yeast for this recipe - no guesswork needed.
Lukewarm water
Yeast needs lukewarm water to activate - too hot and it will die, too cold and it won’t activate.
Lukewarm water should feel neither hot nor cold, ideally between 36°C and 40°C.
For simplicity, mix one-part boiling water with two parts tap water. For 500ml of lukewarm water, combine 170ml boiling water with 330ml tap water.
Always test it with a clean fingertip first to make sure it's not too hot.
Oil
For frying vetkoek, use a neutral oil with a high smoking point, like sunflower or vegetable oil.
Avoid olive oil, it’s costly, will taste weird and it's not ideal for deep-frying anyway.
You need at least 5cm of oil in your pot to allow the vetkoek to "float" and cook evenly. If the oil is too shallow, the vetkoek may get dark spots where it touches the pan.
If you're conserving oil, use a smaller pot with more depth and fry fewer vetkoek at a time.
What you need to know before starting your vetkoek
Treat the vetkoek recipe as a guideline only.
- Factors like flour type, room temperature and humidity affect the amount of water needed.
- Don’t add all the water at once. Stop when the dough is soft, slightly sticky, but still kneadable.
- It should be softer and wetter than the dough you'd use for regular bread. The stiffer the dough, the denser your vetkoek will be.
- Don’t worry too much - vetkoek dough is quite forgiving! If you’ve added too much water, just mix in a bit more flour. If you’ve added too much flour, simply add a little more water.
How to make vetkoek: Step-by-step
1. Add the flour, sugar and salt to a large mixing bowl, or the bowl of a stand mixer. Give it a good stir.
Note: Ensure that the salt blends evenly with the flour. When yeast directly meets salt, it might lose some of its oomph.
2. Add the instant yeast to the flour mixture and combine well.
3. Make a well in the centre of the flour mixture.
4. Start adding some lukewarm water to the flour, a little at a time. Stir after each addition.
5. Keep adding water until you have a soft, sticky dough. You might not need all the water.
6. Kneading by hand: You can do it inside the bowl if your bowl is big enough (less mess) or on a lightly floured surface.
Knead for about 10-15 minutes until it's smooth and stretchy. Sprinkle a bit of flour on your hands or the surface as needed to prevent sticking.
7. Kneading with stand mixer: If you're using a stand mixer for kneading, attach the dough hook to the machine.
In the stand mixer, knead the dough on low speed for 10 minutes or until it becomes smooth and stretchy.
8. Lightly coat the inside walls of a large bowl with oil.
9. Place the dough in the bowl and lightly oil the surface of the dough to prevent it from drying out. Cover the bowl with clingfilm or a clean kitchen towel.
10. Put the dough in a warm place to rise for about 1 hour until it doubles in volume.
11. Lightly oil the work surface and your hands. Then, transfer the dough onto the oiled surface.
12. Shape the dough into a long log shape. Using a sharp knife, divide it into equal pieces. For this recipe, dividing it into 150g portions will yield eight vetkoek of a good size.
Pro Tip: When dividing the dough, push the knife down into the dough instead of sawing through. This helps "seal" each portion of dough.
13. Shape each portion of vetkoek dough by squeezing it into a ball through your thumb and index finger. This will give you a nice, smooth, round vetkoek.
14. Cut squares of baking paper large enough to hold each dough ball individually (this is optional but helpful for easy transfer to the oil).
15. Place each ball of dough onto its square of baking paper and flatten it with the palm of your hand until it's about 2.5cm thick. You can also choose to leave them round.
16. Leave the vetkoek to rest whilst you heat the oil.
17. Prepare an extra pot or container with a lid, lined with paper towels, to absorb excess oil and keep the vetkoek warm while you cook the rest.
18. Add oil to a large saucepan, ensuring that the oil reaches a minimum depth of 5cm.
19. Begin heating the oil over medium-high heat.
20. To check if the oil is hot enough, drop a small piece of dough into it. If it sizzles and quickly rises to the surface, the oil is ready. Turn the flame down to a medium heat.
Pro tip: Fry the small piece of dough until it's browned on all sides before adding your first vetkoek. This confirms that the oil is truly ready.
21. Lift a piece of dough with its baking paper and carefully tip or slide it into the hot oil. Drop it *away* from you to prevent any warm oil from splashing towards you.
22. Using a large heat-proof spoon, immediately start spooning hot oil onto the top of the vetkoek. This will help it puff up beautifully.
23. When the top of the vetkoek puffs up, flip it over and fry until the bottom is a rich, golden brown. Flip it back and cook the top until it matches the color of the bottom.
24. If the vetkoek browns too quickly and the oil is bubbling too ferociously, turn the heat down slightly.
Pro tip: You may notice the oil will bubble a lot when you drop a new piece of dough into it and then quiet down to very few bubbles after about 2 minutes. This is expected, don't be tempted to turn the heat up thinking it's not hot enough.
25. Enjoy your freshly baked vetkoek with curried mince, golden syrup or jam and cheese.
Top Tips
Don't kill the yeast with salt
To protect the yeast, avoid placing it directly on top of the salt. First, mix the salt with the flour and then add the yeast to the mixture.
Use fresh yeast and lukewarm water
Make sure your instant yeast is fresh and within its use-by date. Additionally, ensure the water is lukewarm, neither too hot nor too cold.
Don't add all the water at once
Gradually add water to the dry ingredients, mixing until you get a soft, sticky dough that's easy to knead.
You might not need all the water, so add it slowly and stop when the dough reaches the right consistency.
A stand mixer is handy but not necessary
A stand mixer simplifies kneading, but if you don't have one and want less mess, knead by hand inside a large bowl instead of on a work surface.
Use a little flour when kneading by hand
If the dough is too sticky, you can add a small amount of extra flour to your hands or directly to the dough.
However, be cautious not to overdo it, the goal is to maintain a soft, pliable dough.
Create a warm spot for proofing
If your kitchen is on the colder side, create a warm environment for the dough to rise.
Preheat your oven to 40°C and then turn it off. Place the bowl with the dough inside to allow it to proof.
Don't use flour when portioning and shaping the dough
When you reach the step of shaping the dough into balls, it's best to use oil on your work surface rather than dry flour.
Dry flour on the outside of the uncooked vetkoek can burn in the hot oil.
Shape smooth dough balls
Ensure your dough balls are smooth without any breaks or cracks for an attractive, even-looking vetkoek.
Oil depth matters
Use a saucepan with a minimum of 5cm depth of oil. This depth allows the vetkoek to float while frying. If they touch the bottom, they might burn.
Use baking paper (optional)
Use pieces of baking paper to transfer dough balls into the oil easily. Slide the dough off the paper into the oil, or lower it in on the paper and then remove the paper.
This helps keep the vetkoek’s shape intact and free from finger indentations.
The secret to perfectly puffed-up vetkoek
As you lower the vetkoek into the hot oil, immediately spoon hot oil over the top to help it puff up. Use a heat-resistant spoon, such as wood or metal, as plastic can melt in the hot oil.
Keeping vetkoek crispy
After frying, place the cooked vetkoek in a pot with a lid. This step helps preserve their crispy exterior while keeping the interior soft and fluffy.
How to serve vetkoek
- Traditional vetkoek is served with curried mince - the ultimate classic! You can add a slice of tomato too.
- Jam and cheddar cheese.
- Golden syrup.
- Preserved figs.
- Chicken mayo.
- For breakfast vetkoek, top with bacon and egg.
Storage
Store leftover vetkoek in sealed plastic bags for up to 2 days, but be aware, they will lose their crispiness over time.
For longer storage, freeze cooked vetkoek in an airtight container lined with kitchen paper for up to 6 months.
To reheat, use the microwave for speed, though it won’t be as crispy. Alternatively, reheat in the oven at 180°C for 10 minutes.
FAQ
The culprit will probably be the yeast. Either the yeast was out of date, you used water that was either too hot or too cold or the yeast got into direct contact with the salt.
If your vetkoek is raw inside but dark on the outside, it means the oil was too hot.
The outside was cooked before the heat could reach the centre.
Alternatively, the oil was the correct temperature but the vetkoek was simply not cooked long enough.
Vetkoek is cooked when both sides are a rich, deep golden brown colour.
The dough freezes well for up to 6 months. To defrost, allow it to thaw in the fridge overnight. Portion, shape and fry as per the recipe instructions.
Recipe
Traditional South African Vetkoek
Ingredients
- 5 cups plain flour (250ml cups) - 1250ml in total
- 1 tablespoon sugar - 15ml
- 1 teaspoon salt - 5ml
- 3 teaspoons instant yeast - 10g-11g of instant yeast
- 2 cups lukewarm water (250ml cups) - 500ml in total
- oil for frying - depending on the size of the pot, you will roughly need 1-1.5 litres of oil
Instructions
- Add the flour, sugar and salt to a large mixing bowl, or the bowl of a stand mixer. Give it a good stir. Note: Ensure that the salt blends evenly with the flour. When yeast directly meets salt, it might lose some of its oomph.5 cups plain flour (250ml cups), 1 tablespoon sugar, 1 teaspoon salt
- Add the instant yeast to the flour mixture and combine well.3 teaspoons instant yeast
- Make a well in the centre of the flour mixture.
- Start adding some lukewarm water to the flour, a little at a time. Stir after each addition.2 cups lukewarm water (250ml cups)
- Keep adding water until you have a soft, sticky dough. You might not need all the water.
- Kneading by hand: You can do it inside the bowl if your bowl is big enough (less mess) or on a lightly floured surface.Knead for about 10-15 minutes until it's smooth and stretchy. Sprinkle a bit of flour on your hands or the surface as needed to prevent sticking.Kneading with stand mixer: If you're using a stand mixer for kneading, attach the dough hook to the machine.In the stand mixer, knead the dough on low speed for 10 minutes or until it becomes smooth and stretchy.
- Lightly coat the inside walls of a large bowl with oil.
- Place the dough in the bowl and lightly oil the surface of the dough to prevent it from drying out. Cover the bowl with clingfilm or a clean kitchen towel.
- Put the dough in a warm spot to rise for about 1 hour until it doubles in volume.
- Lightly oil the work surface and your hands. Then, transfer the dough onto the oiled surface.
- Shape the dough into a long log-shape. Using a sharp knife, divide it into equal portions. For this recipe, dividing it into 150g portions will yield eight vetkoek of a good size.Pro Tip: When dividing the dough, push the knife down into the dough instead of 'sawing' through. This helps "seal" each portion of dough.
- Shape each portion of vetkoek dough by squeezing it into a ball through your thumb and index finger. This will give you a nice, smooth, round vetkoek.
- Cut squares of baking paper large enough to hold each dough ball individually (this is optional but helpful for easy transfer to the oil).
- Place each ball of dough onto its square of baking paper and flatten it with the palm of your hand until it's about 2.5cm thick. You can also choose to leave them round.
- Leave the vetkoek to rest whilst you heat the oil.
- Prepare an extra pot or container with a lid, lined with paper towels, to absorb excess oil and keep the vetkoek warm while you cook the rest.
- Add the oil to a large saucepan, ensuring that the oil reaches a minimum depth of 5cm.
- Begin heating the oil over medium-high heat.
- To check if the oil is hot enough, drop a small piece of dough into it. If it sizzles and quickly rises to the surface, the oil is ready. Turn the flame down to a medium heat.Pro tip: Fry the small piece of dough until it's browned on all sides before adding your first vetkoek. This confirms that the oil is truly ready.
- Lift a piece of dough with its baking paper and carefully tip or slide it into the hot oil. Drop it *away* from you to prevent any oil from splashing towards you.
- Using a large heat-proof spoon, immediately start spooning hot oil onto the top of the vetkoek. This will help it puff up beautifully.
- When the top of the vetkoek puffs up, flip it over and fry until the bottom is a rich, golden brown. Flip it back and cook the top until it matches the color of the bottom.
- If the vetkoek browns too quickly and the oil is bubbling too ferociously, turn the heat down slightly. Pro tip: You may notice the oil will bubble a lot when you drop a new piece of dough into it and then quiet down to very few bubbles after about 2 minutes. This is expected, don't be tempted to turn the heat up thinking it's not hot enough.
- Enjoy your freshly baked vetkoek with curried mince, golden syrup or jam and cheese.
Notes
Don't add all the water at once
Gradually add water to the dry ingredients, mixing until you get a soft, sticky dough that's easy to knead. You might not need all the water, so add it slowly and stop when the dough reaches the right consistency.Use fresh yeast and lukewarm water
Make sure your instant yeast is fresh and within its use-by date. Additionally, ensure the water is lukewarm, neither too hot nor too cold.Oil depth matters
Use a saucepan with a minimum of 5cm depth of oil. This depth allows the vetkoek to float while frying. If they touch the bottom, they might burn.Don't kill the yeast with salt
To protect the yeast, avoid placing it directly on top of the salt. First, mix the salt with the flour and then add the yeast to the mixture.A stand mixer is handy but not necessary
A stand mixer simplifies kneading, but if you don't have one and want less mess, knead by hand inside a large bowl instead of on a work surface.Use a little flour when kneading by hand
If the dough is too sticky, you can add a small amount of extra flour to your hands or directly to the dough. However, be cautious not to overdo it, the goal is to maintain a soft, pliable dough.Create a warm spot for proofing
If your kitchen is on the colder side, create a warm environment for the dough to rise. Preheat your oven to 40°C and then turn it off. Place the bowl with the dough inside to allow it to proof.Don't use flour when portioning and shaping the dough
When shaping the dough into balls, it's best to use oil on your work surface rather than dry flour. Dry flour on the outside of the uncooked vetkoek can burn in the hot oil.Shape smooth dough balls
Ensure your dough balls are smooth without any breaks or cracks for an attractive, even-looking vetkoek.Use baking paper (optional)
Use pieces of baking paper to transfer dough balls into the oil easily. Slide the dough off the paper into the oil, or lower it in on the paper and then remove the paper. This helps keep the vetkoek’s shape intact and free from finger indentations.Keeping vetkoek crispy
After frying, place the cooked vetkoek in a pot with a lid. This step helps preserve their crispy exterior while keeping the interior soft and fluffy.The secret to perfectly puffed-up vetkoek
As you lower the vetkoek into the hot oil, immediately spoon hot oil over the top to help it puff up. Use a heat-resistant spoon, such as wood or metal, as plastic can melt in the hot oil.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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