Vetkoek is a traditional South African fried bread dough that is crispy on the outside and soft on the inside. The name "vetkoek" literally translates to "fat cake" in Afrikaans, which refers to the fact that the dough is deep-fried in oil.
Vetkoek is usually made from a simple mixture of flour, salt, sugar, and yeast, which is then kneaded into a smooth dough and left to rise for a few hours. The dough is then divided into small balls, which are flattened and fried in hot oil until golden brown.
Vetkoek is often served as a snack or street food and can be filled with a variety of sweet or savory fillings, such as mince (ground beef), cheese and ham, or apricot jam. It is a popular dish in many parts of South Africa and is often enjoyed with a cup of tea or coffee.
500g Cake flour
10g packet of Instant yeast
250-300ml Lukewarm water
Sieve the flour and salt together in a mixing bowl.
Sprinkle the yeast and sugar over the flour mixture.
Add the water to the flour mixture and mix to form a soft dough. Add more water if needed.
Tip dough onto a floured surface and knead the dough for 10 minutes till soft and smooth.
Rub some oil inside a large mixing bowl and tip the dough into the bowl. Cover with clingfilm and leave in a warm place to prove – it must double in volume.
Knock down the dough and roll it into balls.
Place some clingfilm on your counter, lightly flour and place your rolls onto the clingfilm, leave enough space in between so it can prove for another 30 minutes.
Heat your oil till around 170°C and carefully lift your balls from the clingfilm, I like to stretch the ball a little before carefully dropping it into the oil.
Fry till golden on both sides.
Drain on kitchen paper.