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Prep: 1 hour plus time for 2nd rise |


  • 3 cups cake flour
  • 15 ml sugar
  • 1 sachet yeast
  • 400 ml luke warm water
  • 15 ml olive oil
  • oil for deep frying
  • parchment paper

Mix dry ingredients and add liquid, to use a Kenwood mixer on number 3 for 7 minutes.
Remove from the mixing bowl, place in a separate bowl in a warm place to rise for 1 hour.
Remove from bowl, kneed through once more, break up into palm size pieces, place on parchment paper and leave to rise again.
Deep fry in medium to hot oil until golden brown.

Note – Rina Kleinhans:
To test if the oil temperature is right drop a small piece of dough in the hot oil, and if it rises immediately from the bottom, the oil is ready.  Don’t make the oil too hot, then the vetkoek will be raw inside and too dark on the outside.

Recipe and photos: Gavin Elliott


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