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A South African favourite

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You will find recipes, online for Vetkoek, using things like self-raising flour, cake flour and milk.

I'm not saying these are wrong but traditional South African Vetkoek are a type of bread dough which has been fried instead of baked.
traditional South African vetkoek
South African Vetkoek.
Light and airy

As such they are traditionally made with bread flour and yeast.
I believe the traditional way of making Vetkoek results in a far superior vetkoek and is well worth the effort.

Once made Vetkoek are cut open (often sliced only part way to form a deep pocket) and then filled with a sweet or savoury filling of your choice.


600ml (2½cups) water
10ml (2tsp) sugar
10g (1 packet) instant yeast
15ml (1tbsp) sunflower oil
10ml (2tsp) salt
1kg (2lb 3oz) Bread Flour
flour to sprinkle over the dough
oil for frying (sufficient to cover the bottom of your fry-pan to a depth of +/- 4cm (1½ inches)

NOTE:- You may use either white or brown bread flour for your Vetkoek
NOTE 2 Depending on the size you make them the quantities above make a "helluva" lot of VETKOEK, maybe you should try halving the quantities for your first batch


Heat the water to just lukewarm
Dissolve the sugar in the water
Add the instant yeast
Add the 15ml (1tbsp) oil
Sift the salt and flour together into a mixing bowl
Make a well in the center of the flour mixture and gradually add the liquid mixture, mixing well.
Knead thoroughly until you get a consistency of bread dough
Allow the vetkoek dough to stand, covered in a warm place, until it doubles in volume
Knock the dough down by kneading again
Break of balls about the size of the palm of your hand and flatten them to about 2½cm (1inch) circles
Sprinkle the flour over the vetkoek, cover with either a cloth or clingwrap which has been sprayed with a non stick spray
Leave to rise until it doubles in volume

Heat the oil in a skillet or frying pan (or, if braaing, in a platboom pot) until it becomes really hot and shimmers.

Depending on the size of the pan drop 3 or 4 vetkoek into the oil (Do not do too many at a time or the oil will cool down which will lead to unsatisfactory results)

When the bottom of the vetkoek turns a golden brown turn and fry on the other side.
Remove from the pan and fry the next batch

If serving hot place the vetkoek in the warming draw of the over (or a warm, but not hot, covered potjie, if braaing)

To serve either cut the vetkoek in half and spread with butter and jam or cheese, or both jam and cheese.

Alternatively cut a deep pocket in the vetkoek and fill with savoury mince, bean curry, boerewors and your choice of condiment eg mustard and tomato sauce or a tomato relish/chakalaka

You can even make a breakfast vetkoek with bacon and either fried or scrambled egg

And there you have it TRADITIONAL SOUTH AFRICAN VETKOEK with your choice of filling, absolutely delicious


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