Vetkoek
Vetkoek are easier to make than most people think and are just so delicious as a sweet or savoury dish. Vetkoek is real South African food which I remember as a kid from the accounts clerks at my Dads business. They are fabulous Afrikaans women with a serious passion for traditional South African food.
What you need
1 kg white bread flour
1 cup sugar
1 teaspoon salt
1 packet instant yeast
1l lukewarm water
Oil for frying
The process
Sift the flour into a large bowl, add the sugar, salt and dry yeast and combine it all well.
Add the water a little at a time stirring constantly until the dough forms and begins to pull from the sides of the bowl. Depending on the brand of flour you will use between 800m and 1Liter so don’t put it all in until you have mixed. What you are looking for is the dough pulling away from the sides of the bowl and a little sticky.
Cover the bowl with a clean cloth and allow it to rise and reach about double the size. This shouldn’t take longer than about 20 minutes in summer bur up to an hour in winter.
Heat oil in a pot, not too hot or the vetkoek will not cook through.
Wet your hands with a little water and shape pieces of the risen dough into balls that fit into your palm easily.
Place in the hot oil and cook until golden and crisp on the outside.
Place them on a wire rack to drain thoroughly, this keeps them crisp.
Smother them in syrup for a sweet tooth or slit them open and fill with a curried mince.
Another really traditional South Africa recipe is Denningvleis, give it a try.
Hi Graham
Was thinking of a quick vetkoek recipe for tonight’s mince curry. Knew I didn’t have to look any further.
Thanks!
You are welcome, enjoy them G
Hi could u tell me please how much yeast to use. I have a tub of yeast and cannot find packets.. Thanks can’t wait to make my little kiddies something I used to eat as a child…
Excited!!
Hi Maryanne, 1 packet of dry yeast is 2 1/4 teaspoons. Check the expiry date on the yeast, it’s really important to use fresh yeast. Enjoy them G
Oh thanks that’s great!! We so looking forward to them tonight! It’s so cold here in the uk and I think this will do the trick to warm us all up!! Thanks so very much!! X
hey i tried dis recipe and to be honest it came out like play dough far to much sugar it sucks!!!!!!!!!!!!!!
Sorry to hear that julia, I am making a batch for a mag soon so will test again. G
Julia. I think that you did something wrong (yeast maybe). I am making this recipe all the time and it is brilliant every time. Your choice of words does not fit this discussion – rather ask a question about your failure before dishing out nasty remarks.
My thoughts exactly Ferdie
Hie Graham i want to try this recipe. About the 1pkt of yeast, do you mean 2 and 1/4 teaspoon?
Hi Ruvimbo, a packet of yeast is 10 grams, or 2 1/4 teaspoons. Enjoy them G
Thanks for a wonderful website. It was my 30th birthday last week Sunday. I live in Zimbabwe, but most people that live near us are American missionaries. I decided to have a south african dinner with babooti and malva pudding. Both were a hit and everyone asked for the recipe. My next attempt is vetkoek and mince…my husband has never eaten it with mince only jam. He needs to be educated! Thanks for a great site where South Africans can find just what they need even when the recipe book isn’t within reach!
That is fantastic to hear Cynthia and happy birthday. G
Hi Graeme,
In one of your lasagna recipes you’ve got Bechamel sauce, where do I find it?
Furthermore you’ve got an excellent website – I love your recipes.
Thanks Brenda, here you are, the bechamel sauce recipe
https://cookbook.co.za/sauces/white-sauces/
Happy days G
Hi,
Firstly thanx a mil for the lovely recipe.
I really am interested in making vetkoek but i am uncertain as to how hot the oil should be if i am frying on a stove and/or in a deep fryer?
Thank you, in advance for all your assistance.
Hi Zulaikah, this is always an issue with oil so the rule of thumb is that it should not be smoking. My stove has goes from 1-6 maximum and I heat the oil on level 4. When you drop some batter into the oil it should bubble but not bubble vigerously to cover the whole batter blob. A gentle bubble so that it cooks through. Always test a medium size ball first and check that it is cooked through. Cheers for now G
My Ouma used to make these. We have a public holiday on Monday, and I’m going to give this recipe a go. I’ll make curry mince for the filling. My husband is going to love me for it.
Thanks for posting Graham.
Gran’s are just the best and always bring back so many good memories, I am one of those lucky guys whose Gran is still with us and at 97 she is an inspiration. I also love a curried mince filling, enjoy it and have a fantastic long weekend G
My dough turned out super sticky, more like a batter-dough. I could not shape it into balls 🙁
Anyway, I simply spooned it straight into the pan, and it was still somewhat of an oval shape.
Tasted great. I used curry mince and grated cheese for the filling.
Hi Belinda, you could have just added a little more flour but as long as they tasted good, thats all that matters. Enjoy the day off tomorrow G
Hi
Its really good to find these recipes online, as im in the uk, i had forgotten how to make it and needed a new recipe. Thank you very much for adding it here, as all my english friends cant get enough of it.
Hi Mari, I’m so glad you found a little taste of back home. You are so welcome, glad you found us, have a fun time, G
and you can actually use this same recipe for roosterbread right..thats actually when i add the cheese and parsley.love it and the parsley looks so beautifull in it
Thats right, something wonderful about hard crusted hot buttery bread… Lekker day G
graham!!!!! you are making me soooo hungry…and lucky for me i can blame me getting fat this time on being preggies..lol.tnx again..
Wonderful news, happy days Brigitte and while you can you send it and eat whatever you like… something really beautiful about a chubby baby face.. mine are all grown up now and miss those little hands and faces I must say. This is my youngest taken almost 12 years ago. Have a lekker day G
https://cookbook.co.za/baking/chocolate-profiteroles/
mmm i love vetkoek(grew up with it), being one of those afrikaans women you talked about..since the birth of my little boy, i havent been able to let a vetkoek even cool before i eat it..i love adding cheese or parsley(or both) to the rising dough..i also love the idea of putting a meatball in the middle of a piece of vetkoek dough and deepfrying it..never thought id see a vetkoek recipe on hear, but can you believe there are so many people that cant make it..guess thats why you are here right..
Hi there, I know the feeling.. can seldom pass by a shop that sells fresh vetkoek and have been putting everything from curried mince to eggs and bacon in vetkoek for ages. Never tried a meatball but sounds perfect for a beach since I’m on holiday right now.. Just sharing what I really enjoy and getting a kick out of everyone enjoying it. Have a fantastic day. G
Hi again Graham,
Do we not need to knead the dough in order to get it to rise?
Col
Hi Colleen, no you dont need to knead it, just be sure that the mixture double in size at least. If it doesn’t rise the yeast is not good. Hope that helps, G