How to Make Vetkoek: A Taste of South African Comfort Food

Vetkoek, meaning “fat cake” in Afrikaans, is a beloved South African fried bread that’s as comforting as its name suggests. Imagine biting into a warm, fluffy bread, slightly crispy on the outside and incredibly soft on the inside. That’s the magic of vetkoek! Whether enjoyed plain or filled with savory or sweet delights, this versatile treat is sure to become a family favorite. In this guide, we’ll walk you through the simple steps of making vetkoek at home, bringing a taste of South African sunshine straight to your kitchen.

Ingredients You’ll Need

For this recipe, you’ll need a few pantry staples:

• 2 cups all-purpose flour (can substitute with bread flour for a chewier texture)
• 2 teaspoons sugar (for a touch of sweetness and yeast activation)
• 1 teaspoon salt (to balance the flavors)
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (around 105-115°F)
• Vegetable oil for frying (enough to fill a pot about 2 inches deep)

Optional additions for extra flavor:

• 1 teaspoon curry powder (for a warm, savory note)
• 1/2 teaspoon onion powder (for a subtle onion flavor)
• Chopped fresh herbs like thyme or rosemary (for a fragrant twist)

Gathering Your Baking Tools

You’ll need a few basic kitchen tools to create these delightful treats:

• Large mixing bowl
• Measuring cups and spoons
• Whisk or fork (for mixing)
• Clean kitchen towel
• Large pot or deep skillet for frying
• Slotted spoon or tongs (for removing vetkoek from oil)
• Paper towels or wire rack (for draining excess oil)

Step-by-Step Guide to Making Vetkoek

1. Activate the yeast: In the warm water, sprinkle the yeast and sugar. Let it sit for about 5-10 minutes, or until foamy. This means the yeast is alive and ready to work its magic!
2. Combine dry ingredients: In your mixing bowl, whisk together the flour and salt.
3. Form the dough: Make a well in the center of the dry ingredients and pour in the yeast mixture. Mix until a dough forms. If the dough seems too dry, add a tablespoon of water at a time until it comes together.
4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic.
5. First rise: Place the dough in a greased bowl, turning it once to coat. Cover with a clean kitchen towel and let rise in a warm place for about an hour, or until doubled in size.
6. Shape the vetkoek: Punch down the dough to release the air. Divide the dough into 8-10 equal pieces. Shape each piece into a smooth ball.
7. Second rise: Place the balls of dough on a lightly floured baking sheet. Cover and let rise for another 30 minutes.
8. Time to fry: Heat the oil in a large pot or deep skillet over medium heat. To test if the oil is ready, drop a small piece of dough into the hot oil. It should sizzle and float to the top immediately.
9. Fry the vetkoek: Carefully place a few balls of dough into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and cooked through.
10. Drain and serve: Remove the vetkoek from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.