There’s something magical about fried dough. Golden, pillowy, and warm, it’s a universal comfort food. In South Africa, this comfort comes in the form of vetkoek, or “fat cake,” a beloved traditional treat that can be either sweet or savoury. Vetkoek is a traditional South African fried bread, known for its versatility and comforting taste. The name translates to “fat cake” in Afrikaans, reflecting its golden, crispy exterior, achieved by deep-frying.
Vetkoek is a staple across South Africa, found everywhere from restaurants and family tables to street vendors. It’s often filled with savoury minced meat or cheese or enjoyed simply with butter and jam. Its ability to be both a savoury meal and a sweet treat speaks to its deep roots in South African culture, bringing people together over something warm and delicious, whether it’s a quick snack or the centrepiece of a celebration. While a classic vetkoek filled with curried mince is a national treasure, we’re taking it into sweet territory today with an irresistible coating of cinnamon and sugar.
This recipe transforms simple dough into light, fluffy pillows of goodness. The outside gets perfectly crisp, while the inside remains soft and airy. Each bite, coated in that fragrant, sweet spice with a unique, satisfying chew. Let’s get frying and fill your kitchen with the incredible aroma of home-baked comfort.
Vetkoek and Cinnamon Sugar dessert recipe:
- Prep time: 15 minutes
- Rise time: 1 hour
- Cook time: 20 minutes
- Yields: 12-15 vetkoek
Ingredients
For the Vetkoek dough:
- 4 cups (500g) all-purpose flour
- 1 packet (10g or 2 ¼ tsp) instant dry yeast
- ¼ cup (50g) granulated sugar 1 tsp salt
- 1 ½ cups (375ml) lukewarm water (not hot!)
- Vegetable or canola oil, for deep frying (about 4 cups / 1 litre)
For the cinnamon sugar coating:
- ½ cup (100g) granulated sugar
- 2 tsp ground cinnamon
Step-by-step instructions
1. Activate the yeast and mix the dough
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Give it a quick whisk to ensure everything is evenly distributed.
Slowly pour in the lukewarm water while mixing with a wooden spoon or your hands. Keep mixing until a shaggy, sticky dough forms. The dough should feel soft and slightly tacky, but not overly wet.
2. Knead and let it rise
Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until it becomes smooth and elastic. You’ll know it’s ready when it springs back lightly when you poke it.
Place the dough back into a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap and set it in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
3. Shape and fry the vetkoek
Once risen, gently punch the dough down to release the air. Divide it into 12 to 15 equal-sized pieces and roll each one into a smooth ball. You can also flatten them slightly into discs if you prefer.
In a large, heavy-bottomed pot or deep fryer, heat the oil to about 350°F (175°C). An oil thermometer is very helpful here for getting the temperature just right.
Carefully place 3-4 dough balls into the hot oil, being sure not to overcrowd the pot. Fry for about 2-3 minutes per side, turning them once they are a beautiful deep golden brown.
4. Drain and coat
Using a slotted spoon, remove the cooked vetkoek from the oil and place them on a wire rack to drain any excess oil.
While the vetkoek are still warm, mix the granulated sugar and cinnamon together in a shallow bowl. Roll each warm vetkoek in the mixture until it’s generously coated.
Pro tips for perfect vetkoek
- For light, hollow centers: The key is a proper rise. Make sure your dough has truly doubled in size before you start frying. This creates the air pockets that give vetkoek its signature texture.
- Avoid greasy dough: The oil temperature is crucial. If it’s too low, the dough will absorb oil and become heavy. If it’s too high, the outside will burn before the inside is cooked. Use a thermometer if you can!
- Don’t overwork the dough: Knead just until it’s smooth and elastic. Over-kneading can result in tough, dense vetkoek.
- Drain on a rack: Draining on a wire rack instead of paper towels helps keep the bottoms from getting soggy.
Make-ahead and storage
You can freeze uncooked dough balls on a baking sheet, then transfer them to a freezer bag for up to a month. Thaw them completely before frying.
Store cooked, uncoated vetkoek in an airtight container at room temperature for up to 2 days. Reheat them in a 350°F (175°C) oven for a few minutes to restore their crispness before rolling in cinnamon sugar.
Serving suggestions
These cinnamon sugar vetkoek are a delight all on their own with a cup of coffee or tea for a special breakfast. They also make a fantastic addition to a party platter.
For an extra decadent treat, try splitting them open and adding:
- A drizzle of honey or golden syrup
- A spoonful of apricot jam
- A smear of Nutella
- A dollop of whipped cream
Share vetkoek recipe with friends
Making vetkoek is a wonderful way to bring a taste of home, right to your kitchen. We hope this sweet version gives you a little taste of South African sunshine, wherever you are.
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