South African Traditional Vetkoek Recipe

The South African Traditional Vetkoek reipce is an iconic food from South Africa. This golden-fried delight is known for its round, doughy texture and enticing aroma. Vetkoek is typically enjoyed as a versatile accompaniment to various dishes, both sweet and savory.

Print Recipe Pin Recipe

5 from 1 vote

Prep Time: 10

Cook Time: 30

Total Time: 40

Course: bread, Dessert

Cuisine: South African

Keyword: South African Traditional Vetkoek Recipe

Servings: Servings

Calories: 599 kcal

Equipment

Mixing bowl
Whisk or wooden spoon
Measuring cups and spoons
Deep frying pan or pot
Slotted Spoon
Paper towels or wire rack for draining
Airtight containers for leftovers

Ingredients

Dough

2 lbs flour
1 packet yeast
2 tsp salt fine
2 tsp sugar
24 oz water lukewarm
2 tbsp vegetable oil for deep frying

Mince

2 lb beef mince
1 onion peeled and chopped
2 tbsp tomato paste
2 tbsp curry powder
1 sachet cottage pie powder mix
1 can vegetables mixed

Instructions

Combine dry flour, yeast, salt and sugar in a bowl.
While the mixer is still operating, incorporate the water gradually until the dough reaches a cohesive consistency.
Add Water to a bowl of flour
Introduce the oil.
Reduce the speed to medium and knead the dough until it ceases to be glutinous and separates from the sides.
Knead a large bowl of dough.
Cover and allow the substance to proof for two hours, or until it has doubled in size.
Covered ball of dough on a table
After the dough has multiplied in size, gently knock it back and shape it into vetkoek. Place the mince inside each velotek and seal the dough around it. Place for a second rise on a surface that has been lightly oiled.
Twenty minutes later, preheat oil in a saucepan so that the vetkoek can be deep-fried.
veloteks frying in a large pan of hot oil
Reduce the vetkoek to a gentle and gradual descent into the oil, then sauté until crisp-tender and golden.
veloteks frying in a large pan of hot oil that are golden brown
Dust the Veloteks with powedered sugar and serve or serve with your favorite toppings if you like. I like them without anything even better.

Notes

Ensure the dough is well-kneaded for a light and fluffy texture.

Heat the oil to the right temperature (around 350°F or 175°C).

Fry vetkoek in small batches for even cooking.

Drain excess oil on paper towels or a wire rack.

Avoid overcrowding the frying pan or pot.

Experiment with different fillings for variety.

Serve vetkoek warm for the best taste and texture.

Nutrition

Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!