Who doesn’t love deep-fried balls of dough? They are crispy on the outside and soft and fluffy on the inside.
Vetkoek, or literally translated into “fat cake” is basically fried bread shaped in a bun. They are a popular street food for many South Africans and are also locally known as Amagwinya.
They are an iconic South African dish and can be served as a main course, snack or even as dessert.
Traditionally served with either jam and cheese or curried mince, you can try other fillings of your choice. They are super easy to make so give this recipe a try.
Cheating tip: If you don’t have the time to make the dough yourself, most supermarkets sell dough from the bakery counter. All you have to do is ask. If you buy some pre-made dough, follow the recipe from step three.
Ingredients for home made vetkoek
5 ½ cups cake flour
2 teaspoons salt
3 tablespoons sugar
1 packet yeast
2 cups lukewarm water
How to make home made vetkoek
In a small bowl, mix sugar, water, and yeast. Set aside for 5 minutes, until the yeast starts to foam.
In a large mixing bowl, add the flour and salt and mix. Add the yeast mixture to the flour and mix well. Knead the dough until smooth and soft, approximately 5 – 7 minutes.
Place the dough in a large bowl and cover with a clean dish cloth. Allow to rise for about an hour or so, or until the dough has doubled in size.
Place the dough on a floured surface. Flatten to knock out the air bubbles and knead for 5 minutes. If the dough is too sticky, add a bit more flour.
Break off pieces of dough, roughly the size of a tennis ball. Roll into smooth balls and flatten slightly with your palm. Repeat with the remaining dough.
In a large frying pan add vegetable oil. Fill to about 5 centimetres high. Heat the oil on medium high heat.
Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin.
Cut in half and fill with filling of your choice.
Recipe video: Home made vetkoek
Jessica is the founder of iCafe at the Cape Town Science Centre. She spent several years working in advertising before using her love and knowledge of food and nutrition as a way to empower young people and help prepare them for a future in hospitality.