South African Vetkoek Fried Bread

Vetkoek, literally "fat cake" in Afrikaans, is a beloved South African street food consisting of simple yeasted dough that is deep-fried until golden brown and pillowy soft. The plain bread puffs up into a hollow shell that can be sliced open and filled with anything from spiced mince and curry to jam, honey, or syrup.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings8

Yield8 pieces

Nutrition Facts

Per serving (estimated)

380 kcalCalories
18 gFat
2.5 gSaturated Fat
48 gCarbs
2 gFiber
2 gSugar
7 gProtein
290 mgSodium
110 mgPotassium
25 mgCalcium
3 mgIron
0 mgVitamin C
15 mcgVitamin A

Ingredients

For the Dough

4 cups (500 g) all-purpose flour
1 tablespoon instant yeast
1 teaspoon granulated sugar
1 teaspoon fine sea salt
1 large egg, room temperature
2 tablespoons sunflower oil, plus more for the bowl
1 1/2 cups (360 ml) warm water (about 110°F / 43°C)

For Frying

4 cups (about 900 ml) sunflower or canola oil, for deep-frying

Optional Serving Suggestions

Cinnamon sugar (mix 1/2 cup sugar with 1 tbsp ground cinnamon)
Soft butter and apricot jam
Spiced ground beef mince with onion, curry powder, and tomato
Golden syrup or honey

Directions

In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Make a well in the center and add the egg, 2 tablespoons sunflower oil, and the warm water.
Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and just slightly tacky. Add a light dusting of flour only if the dough sticks badly.
Shape the dough into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
Punch the dough down and divide into 8 equal pieces (about 110 g each). Roll each piece into a smooth ball, then flatten gently with your palm into a round disc about 1/2 inch (1.25 cm) thick and 4 inches (10 cm) wide. Cover the shaped discs with a towel and let rest 15 minutes.
Pour the frying oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches (5 cm) and heat to 350°F (175°C), using a thermometer to maintain the correct temperature.
Carefully lower 2 to 3 dough discs into the hot oil, depending on pot size. Fry for about 2 to 3 minutes per side, flipping once with a slotted spoon, until puffed and deep golden brown on both sides.
Transfer the fried vetkoek to a paper towel-lined rack or tray to drain briefly. Keep warm in a low oven while you fry the remaining batches, returning the oil to 350°F between batches.
Serve warm, either split open and filled with spiced mince, butter and jam, or rolled in cinnamon sugar. Eat with the fingers while still warm.

Cook’s Notes

Maintain the oil at a steady 350°F (175°C); if it is too cool the vetkoek will absorb excess oil and turn greasy, and if too hot they will brown before cooking through inside.
Do not overcrowd the pot, as adding too many pieces at once will drop the oil temperature and cause uneven cooking.
For a sweeter, softer crumb, brush the hot fried vetkoek with melted butter and roll in cinnamon sugar immediately after draining.
Vetkoek dough can be made the night before and refrigerated after the first rise; let it come to room temperature for 30 minutes before shaping and frying.
To test if the oil is ready without a thermometer, drop in a small piece of dough; it should sizzle immediately and rise to the surface within 10 seconds.