An epicurean adventure to: South Africa
Meet Vetkoek, South Africa's beloved deep-fried dough. There's an undeniable magic in vetkoek that stirs excitement in the hearts of every South African, regardless of race, colour or creed. Much like biltong and rugby.
Whether at a lively flea market, a school sports day, a church bazaar or your local street vendor or food truck, these fluffy golden treats are a taste of South African tradition that'll have anyone grinning from ear to ear.
Known by various names like fried dough, fat cakes, amagwinya, magwinya or puff-puff, vetkoek stands as an integral part of South African culinary culture.
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 word "vetkoek" itself translates to "fat cake" in Afrikaans. Its yeasted bread dough, akin to a doughnut without a hole, is the canvas for a myriad of delicious toppings.
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, when nobody's watching, there's nothing like sneaking a piece of plain, cold vetkoek from the fridge!
We have written this blog post geared towards people who have never made vetkoek before. If this is you, you might find it helpful to read through the post before starting your vetkoek adventure.
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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
- It's made with simple, everyday ingredients you likely already have in your kitchen.
- Preparing vetkoek can be quite therapeutic, from mixing the dough to watching it puff up in the hot oil.
- Whether you're cooking for family, friends or yourself, vetkoek is always a crowd-pleaser.
- Vetkoek serves as a versatile canvas for an array of toppings, allowing you to get creative with your favourite fillings.
- It's the perfect comfort food, offering a warm, fluffy interior and a satisfyingly crispy exterior.
- It offers a taste of South African tradition that you can enjoy no matter where you are in the world.
- You can easily scale the recipe up or down.
Important - What you need to know before starting your vetkoek
When making vetkoek, it's essential to understand that the recipe is a guideline.
- Things like the type of flour you use, the room's temperature, how humid it is and even how you measure the flour can change how much water you need.
- To get the dough just right, don't add all the water at once. Stop when you have a dough that's soft, sticking to your fingers a bit, but still kneadable.
It should be softer and wetter than the dough you'd use for regular bread. This way, you'll achieve that perfect, fluffy vetkoek. The stiffer the dough, the denser your vetkoek will be.
- You are also more likely to achieve that sought-after 'hollow' vetkoek with a softer, wetter dough.
- Don't fret too much though, it's quite forgiving. If you've added too much water, just add a little more flour. Too much flour? Add more water. It will be ok!
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 the key ingredient responsible for making the dough rise. Therefore, it's crucial to opt for plain flour and not self-raising flour.
Sugar
Sugar feeds the yeast, enabling it to produce carbon dioxide gas, which causes the dough to rise.
Instant yeast
In many vetkoek recipes, you'll find references to a 'packet of instant yeast.' These yeast packets can vary in weight from country to country. For instance, in the UK a packet of yeast can weigh 7g, in South Africa, it's 11g. It can also vary between brands.
To make it simpler, for this recipe, you'll need three level teaspoons of yeast - no need for guesswork! If you only have packets of yeast, just measure it straight from the packet.
Lukewarm water
Yeast needs lukewarm water to activate it. Too warm and the yeast may die, too cold and it may not activate.
Lukewarm water should feel neither here nor there. If you want to be precise, it should be between 36C and 40C.
We usually add roughly one part of boiled water to two parts of tap water and call it a day. So, for this recipe using 500ml of lukewarm water, you can add 170ml boiling water to 330ml tap water to make lukewarm water.
However, remember that water temperatures can vary depending on the season and location, so it's always wise to test it with your fingertips to ensure it's just right for your yeast to work its magic.
Oil
For frying vetkoek, it's best to use a neutral oil with a high smoking point, like sunflower oil, vegetable oil or coconut oil. Olive oil is generally not recommended for deep-frying and it would be very expensive.
The amount of oil you need depends on the size of your pot. Aim for a minimum depth of 5cm. The vetkoek needs to 'float' in the oil.
If the oil is too shallow, you might notice dark brown spots on the vetkoek where it touched the pan's base and got slightly burnt. However, if vetkoek with a charmingly rustic appearance doesn't faze you, then don't worry too much about adding more than 5cm (and with the price of oil these days!).
If you are trying to be economical with the oil, you can always use a smaller pot which will give you a greater depth of oil. Just fry fewer vetkoek at a time.
How to make vetkoek: Step-by-step
- 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.
- Add the instant yeast to the flour mixture and combine well.
- Make a well in the centre of the flour mixture.
- Start adding some lukewarm water to the flour. Stir after each addition.
- Keep adding water until you have a soft, sticky dough. You might not need all the water.
- If you're 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 minutes until it's smooth and stretchy. Sprinkle a bit of flour on your hands or the surface as needed to prevent sticking.
- 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.
- Coat the inside walls of a large bowl with oil.
- Place the dough in the bowl and lightly oil the surface to prevent it from drying out. Cover the bowl with clingfilm or a clean kitchen towel.
- Put the dough in a warm place to rise for about 1 hour until it doubles in volume.
- Spread a thin layer of oil on the work surface as well as your hands. Tip the dough onto the work surface.
- 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.
- 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 pieces of baking paper large enough to hold the balls of dough (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 another container with a lid by lining it with some paper towel to soak up any excess oil from the cooked vetkoek.
- Add 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 warm 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 has puffed up, flip the vetkoek over. Fry it until the bottom is a rich, golden brown. Flip it over again and fry the top half until it's the same colour.
- 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.
Tips and tricks
Don't add all the water at once
Gradually add water to the dry ingredients, mixing until you achieve a soft, sticky, kneadable dough. Remember, you might not need all the water, so take it slow and stop when the dough is the right consistency.
Use the sugar
Don't skip the sugar, it's essential for feeding the yeast, which is crucial for proper rising. It helps activate the yeast for a fluffy texture.
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. The right temperature encourages yeast development, while extreme temperatures can hinder it.
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. Consider using a smaller saucepan for greater oil depth if you don't have much oil on hand.
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.
Too much flour will produce a firm dough that leads to denser vetkoek.
If you don't have a warm spot for proofing the dough
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, affecting both the appearance and taste of the vetkoek.
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 the dough balls to the oil easily. Slip the dough off the paper into the oil. Some people even lower the dough into the oil on the paper, and then remove the paper from the oil.
It just protects your perfectly shaped vetkoek from finger indentations. It's entirely optional to use baking paper.
Flatten the dough balls
Flattening uncooked vetkoek rounds to around 2.5 cm not only makes them visually appealing but also allows for even cooking throughout. If you prefer round shapes, consider making smaller dough balls to ensure uniform cooking in the centre.
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 start spooning the hot oil onto the top of the vetkoek. This simple technique works wonders, making your vetkoek puff up to new heights. Just remember to use a heat-resistant spoon like a wooden spoon or a metal spoon. A plastic spoon can blister in the extreme heat of the oil.
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.
- Cheese and tomato.
- Preserved figs.
- Chicken mayo.
- Chakalaka - a South African vegetable relish.
- Polony and cheese.
- Butter.
- Use them for 'braaibroodjies', a South African sandwich with fillings, grilled over an open flame.
- For breakfast vetkoek, top with bacon and egg.
Storage
You can store leftover vetkoek in sealed plastic bags for up to 2 days. Be aware that vetkoek will lose its crispy exterior over time, so eating them fresh is always best.
You can freeze cooked vetkoek for up to 6 months. Store in an airtight container lined with kitchen paper.
To reheat vetkoek, the microwave is your quickest option. They will not be as crispy as when freshly made. You can also reheat vetkoek in the oven at 180C for 10 minutes.
Proofed dough can be frozen for up to 6 months. To defrost, place it in the fridge to thaw overnight. Follow the recipe instructions for portioning, shaping and deep-frying.
FAQ
Vetkoek is an Afrikaans name that directly translates to 'fat cake' in English.
Plain, all-purpose flour is used for vetkoek. Some recipes also use strong white bread flour. There are other recipes specifically written for self-raising flour that do not contain yeast but they are different in consistency.
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.
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.
It's simply vetkoek served by South Africans with a filling of curried ground beef, a savoury mince with mixed vegetables and spices. It's the most traditional way to serve vetkoek in South Africa.
In truth, it's not the healthiest option, as with most things that are deep-fried. Enjoy your tasty vetkoek in moderation.
Amagwinya.
South Africa. When Dutch settlers arrived in South Africa in the 17th century, they brought with them recipes and culinary traditions, including various forms of fried dough. Over time, these recipes evolved and adapted to local ingredients and flavours, giving rise to the vetkoek known in South African cuisine today.
For this recipe, it's 319 calories per vetkoek without the oil. With oil, it will roughly double the calorie count.
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.
Reheat the vetkoek in the oven on a baking tray at 180C for 10 minutes.
If the oil used for deep-frying the vetkoek is not hot enough, the vetkoek will absorb the oil and become heavy, oily and soggy.
More recipes from South Africa
Recipe
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 probably 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. 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.
- If you're kneading by hand, you can do it inside the bowl if your bowl is big enough (less mess) or on a floured surface.
- Knead for about 10 minutes until it's smooth and stretchy. Sprinkle a bit of flour on your hands or the surface as needed to prevent sticking.
- 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.
- 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.
- Spread a thin layer of oil on the work surface as well as your hands. Tip the dough onto the oiled work 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 pieces of baking paper large enough to hold each portion of dough (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 another container with a lid by lining it with kitchen paper to soak up any excess oil from the cooked vetkoek.
- 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 has puffed up, flip the vetkoek over. Fry it until the bottom is a rich, golden brown. Flip it over again and fry the top half until it's the same colour.
- 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 achieve a soft, sticky, kneadable dough. Remember, you might not need all the water, so take it slow and stop when the dough is the right consistency.Use the sugar
Don't skip the sugar, it's essential for feeding the yeast, which is crucial for proper rising. It helps activate the yeast for a fluffy texture.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. The right temperature encourages yeast development, while extreme temperatures can hinder it.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. Consider using a smaller saucepan for greater oil depth if you don't have much oil on hand.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 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 bit more 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. Too much flour will produce denser vetkoek.If you don't have a warm spot for proofing the dough
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, 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, affecting both the appearance and taste of the vetkoek.Shape smooth dough balls
Ensure your dough balls are smooth without any breaks or cracks for an attractive, even-looking vetkoek.Baking paper helper
Use pieces of baking paper to transfer the dough balls to the oil easily. Slip the dough off the paper into the oil. Some people even lower the dough into the oil on the paper, and then remove the paper from the oil. It just protects your perfectly shaped vetkoek from finger indentations. It's entirely optional to use baking paper.Flatten the dough balls
Flattening vetkoek to around 2.5 cm not only makes them visually appealing but also allows for even cooking throughout. If you prefer round shapes, consider making smaller dough balls to ensure uniform cooking in the centre.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 start spooning the hot oil onto the top of the vetkoek. This simple technique works wonders, making your vetkoek puff up to new heights. Just remember to use a heat-resistant spoon. A plastic spoon can blister in the extreme heat of the 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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