Vetkoek
South African Fried Dough
Vetkoek, meaning 'fat cake' in Afrikaans, are delicious deep-fried yeast dough balls. They are a popular South African street food, often served warm and filled with savory curried mince or sweet jam and syrup.
🧂 Ingredients
- 500g All-purpose flour(Plus extra for dusting)
- 10g Active dry yeast(Or one packet)
- 2 tbsp Granulated sugar(For activating yeast and dough)
- 1 tsp Salt
- Approximately 300-350ml Lukewarm water(Around 40-45°C (105-115°F))
- Sufficient for deep frying (at least 1 liter) Vegetable oil or other neutral oil(Ensure it has a high smoke point)
- For filling Curried mince(Optional, a popular savory filling)
- For filling Jam or syrup(Optional, for a sweet filling)
👨🍳 Instructions
- 1
Activate the yeast: In a small bowl, combine the lukewarm water with 1 tablespoon of the sugar and the yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active.
⏱️ 10 minutes - 2
Make the dough: In a large mixing bowl, combine the flour, salt, and the remaining 1 tablespoon of sugar. Pour in the activated yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. If the dough seems too dry, add a little more water, a tablespoon at a time. If too wet, add a little more flour.
⏱️ 5 minutes - 3
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. It should spring back slowly when poked.
⏱️ 10 minutes - 4
First rise: Lightly grease the mixing bowl with a little oil. Place the kneaded dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
⏱️ 1.5 - 2 hours - 5
Shape the vetkoek: Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 12 equal portions. Roll each portion into a smooth ball. You can flatten them slightly if you prefer a thinner vetkoek.
⏱️ 10 minutes - 6
Heat the oil: Pour the oil into a deep, heavy-bottomed pot or Dutch oven, ensuring it's at least 3-4 inches deep. Heat the oil over medium-high heat to 170°C (340°F). Use a thermometer to ensure accuracy. If you don't have a thermometer, a small piece of dough dropped into the oil should sizzle immediately and float to the surface, turning golden brown in about 1-2 minutes.
⏱️ 10-15 minutes - 7
Fry the vetkoek: Carefully lower 3-4 dough balls into the hot oil at a time, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, turning occasionally, until they are puffed up, golden brown, and cooked through. They should float and rotate somewhat on their own as they cook.
⏱️ 15-20 minutes (total frying time) - 8
Drain and serve: Remove the cooked vetkoek from the oil using a slotted spoon and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. Serve warm.
⏱️ 5 minutes - 9
Fill and enjoy: Once slightly cooled but still warm, carefully slice open the vetkoek horizontally (without cutting all the way through) and fill with your choice of curried mince, jam, syrup, or butter.
💡 Pro Tips
- ✓Maintaining the correct oil temperature is crucial for light and fluffy vetkoek. Too low, and they'll be greasy; too high, and they'll burn before cooking through.
- ✓The dough should puff up significantly when it hits the hot oil. If it doesn't, your yeast might not have been active or the oil isn't hot enough.
- ✓Vetkoek are a beloved and versatile street food, perfect for breakfast, lunch, or a snack.
- ✓For a quicker rise, place the covered dough bowl in a slightly warmed oven (turned off) or near a sunny window.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Fill with a savory curried mince (mince cooked with curry spices, onions, and tomatoes).
- Fill with sweet jam (strawberry, apricot, or fig are popular).
- Drizzle with golden syrup or honey.
- Serve with butter and cinnamon sugar.
- Add a pinch of cardamom or cinnamon to the dough for a subtle flavor.