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Recipe for vetkoek
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5 from 3 votes

The Best Vetkoek Recipe

Are you looking for the best vetkoek recipe? Search no more. For generations South Africans have been making vetkoek at home. Essentially it's homemade (or storebought) bread dough that is deep-fried and then stuffed with a variety of fillings.
Prep Time25 mins
Cook Time20 mins
Resting Time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Lunch, Lunchbox, Main Course, Supper
Cuisine: South African
Keyword: Baking, Dough, Vetkoek, Vetkoek Dough
Servings: 24 Pieces
Calories: 164kcal

Equipment

  • Stand Mixer
  • Rolling Pin
  • Whisk

Ingredients

  • 12,50 mg Active Yeast We used Edmonds Active Yeast (1 TBSP)
  • 7 cups Cake Flour
  • 30 ml Sugar 2 tbs
  • 10 ml Salt 2 tsp
  • 100 gram  Salted Butter
  • 500 ml Lukewarm Water  Can be more or less depending on consistency when kneeding

Instructions

Activate your yeast

  • To do this take 250 ml of the required water as mentioned in ingredients list – heat up enough to make it warmer than lukewarm but not boiling. *If the water is too cold the yeast will not activate.
  • Pour water into bowl. Stir in the yeast and 15 ml (1 tbsp) of sugar as required by recipe. You can use a whisk for this.
  • Set aside in a sunny spot and wait around 15 minutes for it to activate.

Prepare Dough

  • Sift the flour, salt and remaining sugar 15 ml (1 tbsp) into a bowl.
  • Rub the butter into the dry ingredients until it has a crumby consistency.
  • Add the yeast mixture and the remaining 250ml lukewarm water.Knead for at least 15-20 minutes. (If you have an electric mixer then use the hook attachment and knead for at least 10 minutes) You want the dough to be elastic and smooth.
  • Place into an oiled bowl and cover with clingwrap. Put it in a warm spot °and let dough rise until double in volume. (Depending on room temperature this can take 45-60 minutes)
  • Knead for a second time, knocking out some of the air bubbles. Roll out and cut/roll out into equal sizes. Flatten out into required shape and let it proof for another 30-40 minutes.
  • Heat oil. To check if the oil is ready, place a small amount of dough into the oil, if it rises within 10 seconds your oil should be ready.Fry in batches and serve.

Notes

Tip:  If you want to speed up the proving time once you have individually shaped your vetkoek place a bowl of boiling water in the oven (0°).  Place baking sheet with vetkoek shapes into the oven above the hot water.  The steam from the water will help to prove your dough faster.