Vetkoek (Fried Bread)

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Vetkoek is a South African term that translates to “fat cake.” It’s shaped like a doughnut and made with flour, salt, and yeast. It is a dough, soft and bread-like; light and crisp on the outside and soft on the inside.
It can be served with delectable ground beef mince or transformed into a dessert by adding syrup, honey, or jam, as well as cheese.
Where is Vetkoek From?
Vetkoek is a traditional fried dough bread from South Africa. It’s a cross between Caribbean Johnnycake, Dutch oliebol, and Mexican sopaipillas. Amagwinya is a similar South African recipe or its Xhosa name.
Vetkoek (fried bread) is a delicious family or friendly meal or snack option. You may make these vetkoeks in any size you like, from large to little to medium, and they will still have a good taste and pleasing feel.

VetKoek Recipe

If made tiny and packed with various processed meats, beef, tuna and mayo, syrup, curry minced meat, cheese, or essentially anything you want, they make a terrific party snack. They’re quick, simple, and delicious. Give it a shot. Get one for yourself and your family.
Traditionally, it is cut open and packed with grated cheese, mince, or even jam. 
We eat them with fried chips, achaar, polony, cheese, or snoek (a sort of salted and dried South African fish) in the township.

How To Make VetKoek

Bread fried in oil, butter, lard, or bacon drippings is a common feature of a full English breakfast in the British Isles. Toast is far more popular for breakfast in the United States. Cooked bread is still popular, especially in the shape of French toast, but it’s also served as a simple piece of bread fried in butter.

Check the recipe box below for steps on how to make your delectable fried/toast bread.

Vetkoek(Fried Bread)

Prep Time 20 minutes
Cook Time 40 minutes


  • 2 cups lukewarm water
  • 1/4 cups cup white sugar
  • 1 (.25 ounce) package active dry yeast
  • 7 cups all-purpose flour
  • 3 cups oil for frying
  • 2 tsps teaspoons salt


  • Mix lukewarm water, sugar, and yeast in a small bowl. ..
  • Let stand until yeast softens and begins to bubble slightly about 5 minutes.
  • Sift flour and salt together in a large bowl.
  • Pour water mixture over flour mixture and knead until dough is smooth and elastic 5 to 7 minutes.
  • Cover bowl with a clean cloth and let the dough rise until doubled in volume, about 45 minutes
  • Pinch off a piece of dough about the size of a tennis ball; roll until smooth
  • Flatten the ball of dough until it is the size of a palm; set aside on a floured work surface.
  • Repeat with remaining dough.Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fry flattened pieces of dough in the hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side.
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