Crispy and golden on the outside, soft and fluffy on the inside, a true South African favourite, perfect for breakfast, lunch or a comforting snack.
Ingredients
- 4 cups cake flour
- 2 tsp instant dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 1½ cups lukewarm water
- 2 tbsp PAN cooking oil
- PAN cooking oil, for deep frying
Method
- 1
Make the dough
In a large mixing bowl, combine the flour, yeast, sugar and salt. Add the lukewarm water gradually, mixing until a soft dough forms. Add the 2 tbsp PAN cooking oil and knead for 8 to 10 minutes, until the dough is smooth and elastic.
- 2
Let the dough rise
Cover the bowl with a clean kitchen towel or cling wrap. Leave in a warm place for 20 to 25 minutes, or until the dough has roughly doubled in size.
- 3
Shape the vetkoek
Lightly oil your hands and divide the dough into 8 equal portions. Shape each portion into a smooth ball, then gently flatten slightly.
- 4
Heat the PAN oil
Pour enough PAN cooking oil into a deep, heavy-based pot for frying. Heat to approximately 170 to 180°C. If you don't have a thermometer, drop a small piece of dough into the oil. It should rise to the surface and bubble gently without browning too quickly.
- 5
Fry
Carefully place the vetkoek into the hot oil, working in batches so you don't overcrowd the pot. Fry for approximately 3 to 4 minutes per side, turning occasionally, until puffed up and beautifully golden brown.
- 6
Drain and serve
Remove the vetkoek with a slotted spoon and drain on paper towel. Serve warm with mince, cheese, jam, butter or syrup.
Tip for perfect vetkoek
Keep the oil at a steady temperature. If it's too hot, the outside will brown before the inside cooks; if it's too cool, the vetkoek may absorb too much oil.