If you’re looking to whip up something deliciously South African, Vetkoek is your go-to recipe.
In this guide, I’m breaking down the Vetkoek making process into easy-to-follow steps, ensuring you get it right from the get-go.
Whether you’re craving a savory snack or a sweet treat, Vetkoek has got you covered with its versatile fillings.
I’ll walk you through the ingredients, the mixing, kneading, and frying, so you can enjoy these golden, doughy delights without any hassle.
Trust me, once you master this, you’ll be the Vetkoek champion among your friends and family.
What is Vetkoek?
Vetkoek (pronounced “fet-cook”) translates to “fat cake” in English, which is a fitting description for this deep-fried, doughy delight.
It’s a versatile snack that can be filled with sweet or savory fillings, making it a staple in South African homes.
Ingredients
Before we dive into the method, let’s ensure you have everything you need.
This recipe serves approximately 4-6 people.
- 500g of Cake Flour: The backbone of your Vetkoek, providing structure and softness.
- 10g Instant Yeast: The leavening agent that will give your Vetkoek its rise.
- 5ml (1 tsp) Salt: To enhance the flavor of your dough.
- 30ml (2 tbsp) Sugar: For a touch of sweetness and to help activate the yeast.
- 250ml (1 cup) Lukewarm Water: The perfect temperature to activate your yeast.
- 60ml (¼ cup) Lukewarm Milk: Adds richness to the dough.
- 30ml (2 tbsp) Oil: For the dough, plus more for deep frying.
- Filling of your choice: Minced meat, jam, or cheese are popular options.
Equipment
- Large Mixing Bowl
- Measuring Cups and Spoons
- Kitchen Scale
- Deep Fryer or Large, Deep Pot
- Slotted Spoon
- Kitchen Towels
Method
Prepare the Dough
- Mix Dry Ingredients: In your large mixing bowl, combine the cake flour, instant yeast, salt, and sugar. Give it a good whisk to ensure even distribution.
- Add Liquids: Make a well in the center of your dry ingredients and add the lukewarm water, milk, and 2 tablespoons of oil.
- Mix to Form a Dough: Using your hands or a wooden spoon, mix everything until it comes together to form a soft dough. It should be tacky but not overly sticky.
- Knead the Dough: On a lightly floured surface, knead your dough for about 10 minutes until it’s smooth and elastic. This process develops the gluten, which gives the Vetkoek its lovely texture.
- First Rise: Place the dough back in the bowl, cover with a clean cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Shape and Fry
- Knock Back the Dough: Once risen, punch the dough down gently to release excess air.
- Shape the Vetkoek: Pinch off pieces of dough and roll them into balls. You can adjust the size to your liking, but traditionally they’re about the size of a small apple.
- Second Rise: Place the shaped dough balls on a floured surface, cover them, and let them rise for another 30 minutes.
- Heat Oil: In your deep fryer or pot, heat a generous amount of oil to 180°C. The oil should be deep enough for the Vetkoek to float.
- Fry the Vetkoek: Carefully place a few dough balls into the hot oil. Don’t overcrowd the pot. Fry until golden brown, then flip to cook the other side. This usually takes about 3 minutes per side.
- Drain: Use a slotted spoon to remove the Vetkoek from the oil and place them on kitchen towels to drain excess oil.
Serve
Vetkoek can be served hot or at room temperature, with your choice of filling. Savory options like minced meat are popular, as are sweet fillings like jam or honey.
Tips for Success
- Yeast Activation: Ensure your water and milk are lukewarm, not hot, to activate the yeast without killing it.
- Consistent Heat: Maintain a steady oil temperature to ensure even cooking.
- Safety First: Be cautious when working with hot oil to avoid splatters.
Making Vetkoek might seem not possible at first, but with this guide, you’re well on your way to mastering this South African delicacy.
Experiment with different fillings and find your favorite combination. Happy cooking!