Crispy & Fluffy Vetkoek Recipe

Vetkoek (literally “fat cake” in Afrikaans) is a beloved South African classic —
golden, crispy on the outside and soft, airy on the inside

Servings: 10 Vetkoek

Author:

Prep Time
1 hour, 20 minutes

Cook Time
20 minutes

Total Time
1 hour, 40 minutes

Snack

South African

easy recipe Fried Bread Vetkoek

🧂 Ingredients

1 Mix the dry ingredients:

In a large bowl, combine flour, yeast, sugar, and salt. Stir to distribute
evenly.
2 Add warm water:

Gradually pour in the warm water while mixing with a wooden spoon or your hand.
Mix until a sticky dough forms.
3 Knead the dough:

Transfer to a lightly floured surface. Knead for 8–10 minutes until smooth and
elastic. (Or use a stand mixer with a dough hook.)
4 Let it rise:

Return the dough to the bowl, cover with a towel or plastic wrap, and place in a
warm area. Let rise for about 1 hour, or until doubled in size.
5 Shape the vetkoek:

Gently punch down the dough. Divide into 10 equal pieces and shape into balls or
slightly flattened ovals. Let rest for 10–15 minutes.
6 Heat the oil:

Pour oil into a heavy pot and heat over medium. Test readiness with a small
piece of dough — if it sizzles and rises, you're good to go.
7 Fry the vetkoek:

Fry in batches for 2–3 minutes per side, or until puffed and golden brown. Avoid
overcrowding the pot.
8 Drain and cool:

Use a slotted spoon to remove from oil and place on a wire rack or paper towels
to drain excess oil.
9 Serve hot:

Enjoy them plain, with butter and jam, or filled with savory delights like
curried mince, grated cheese, or even a fried egg.