It may seem tricky, but Vetkoek is really much simpler than you thought

This recipe is for very tasty vetkoek, which is super easy to make. The dough is always a winner, especially when having guests over for dinner or just a simple snack.

You can make this vetkoek any size you prefer. They are great for a braai, a breakfast or a party snack and if you need them to be savoury, add some cayenne spices to the dough to make it spicy. They can be filled with various fillings, curried minced meat, cheese, or basically anything you feel like.

Ready to get those delicious vetkoek’s cooked for devouring? Let’s see how to make our very own yummy version.

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Vetkoek

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Recipe by Irene Muller Course: LunchCuisine: GlobalDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Ingredients

• 1 kg cake wheat flour

• 3 teaspoons salt

• 1 green packet of dry yeast

• 600 ml lukewarm water

• butter

• oil

Method

• Add the salt and yeast to the flour and stir with one hand and then mix with the lukewarm water.
• OR
• Mix lukewarm water and yeast in a small bowl. Let stand until yeast softens and begins to bubble slightly about 5 minutes.
• Sift flour and salt together in a large bowl.
• Pour water over flour mixture, butter your hands and knead until the dough is smooth and elastic 5 to 7 minutes. If there are pieces of butter on your hands, just knead it in. Cover the bowl with a clean cloth, and let the dough rise in a warm corner until doubled in volume, about 45 minutes, make sure it has doubled enough in volume. (Watch VIDEO below)
• *Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• When the dough is ready, knead it again, buttering your hands again, break a piece off, make a ball according to the size you want and quickly flatten. Fry flattened pieces of dough in the hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side. When it feels light, you will know it is cooked.

Recipe Video

Notes

• TIP:  Spoon oil over the dough and cover with a lid, it just makes a difference.

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