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  • 500 g – 600 g cake flour
  • 500 ml buttermilk
  • 1 yeast cake *(convertions)
  • 1 g bicarbonate of soda
  • 11 g salt
  • 20 g sugar
  • 30 g butter
  • oil for frying

Heat buttermilk slowly to lukewarm. Crumble yeast, add buttermilk, bicarb of soda, salt, sugar and butter
Add sufficient flour to give a soft dough which will remain slightly sticky while kneading. Knead 3 – 5 min on a well floured surface untill smooth. Place dough into a floured bowl, sprinkle with flour, cover and let rise untill doubled.

Roll out dough to 20 mm thickness and cut out circles with a large scone cutter or pinch off even sized balls. Flatten each circle by pulling it gently with fingers to 10 mm thickness.

Fry vetkoek in moderately hot oil. As soon as each vetkoek is placed in the oil, stroke it gently but quickly with a perforated spoon, pushing it under the surface of the oil. This will ensure that the cakes puff up nice and become hollow inside. Fry until light golden about 1 – 2 minutes on each side. Drain on absorbant paper. Fill with savory mince or jam.
Yields 20 cakes.

  • Savory Mince Filling:
  • 1 chopped onion
  • 1 clove garlic minced
  • 15 ml butter
  • 500 g beef mince
  • 30 ml flour
  • 215 ml beef-stock
  • 15 ml tomato sauce
  • 5 ml chutney or apricot jam
  • 5 ml Worcestersauce
  • 5 ml mixed herbs
  • 2 ½ ml Barbecue sauce
  • peas and chopped carrots, optional

Saute onion and garlic. Add meat and stir until brown. Stir in flour. Add all ingredients and simmer gently for 20 minutes.

*(cubes =25g)
3 teaspoons active dry yeast = 10 g = 25 g cube yeast = 10 g instant dry yeast

Recipe and photo: Drienie Hattingh

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