Traditional South African Vetkoek

A bowl of vetkoek next to a plate with one vetkoek, drizzled in golden syrup.

Traditional South African Vetkoek

There’s a special magic in vetkoek that excites every South African, much like biltong, the Springboks and Bafana Bafana. It's part of who you are. This yeasted bread dough, similar to a doughnut without a hole, serves as the perfect canvas for a myriad of delicious toppings.

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5 from 42 votes

Course: Main Course, Snack

Servings: servings

Calories: 319

Author: Maretha Corbett

Prep Time: 15

Cook Time: 20

Proofing time: 1

Total Time: 1 35

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

PLEASE NOTE: The oil used for frying is not included in the nutritional values provided for this recipe.

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