Some of my favorite recipes from all over the world

Tuesday, February 01, 2011


Vetkoek is a favorite South African food especially when served with a hot savory filling like minced beef or apricot jam and strong coffee. You use the same dough as you need for white bread but rather than bake the bread you fry dollops of the dough in hot oil. Typically you would make enough bread dough for 2 pans but use one pan for vetkoek.

This recipe is not unique to South Africa but nonetheless South Africans would argue that it is indigenous. For my UK friends that can not articulate "fetkoek" I just call them DB's or Dough Balls.

All I know is that I enjoy making and eating it. Here is how.


980 g (7 x 250 ml) white bread flour or all-purpose flour
10 ml salt (2 teaspoons)
15 ml sugar (3 teaspoons)
10 g instant dry yeast
70 ml Salted Butter (65g)
about 650 ml (2 cups) lukewarm water
2 tablespoons of oil
sunflower oil for deep-fat frying

Making The Dough

Mix sugar and yeast with some lukewarm water and leave to foam if using active yeast.

Sift flour, salt and sugar together. Add instant dry yeast and mix.

Rub butter into dry ingredients and gradually add lukewarm water to mix to a soft dough. Add more water if needed.
Turn out onto a lightly floured surface and knead dough for about 10 minutes until smooth and elastic. Place dough in an oiled bowl, cover, and allow to rest for 20 minutes.
After first rising, knock down and divide dough into 36 pieces. Cover the bowl with plastic wrap and a cloth and allow to rise until double in volume about 45 - 60 minutes.


Pour the cooking oil into a frying pan to have about 1-1½ inches of oil in the pan. Heat the oil to about 375°F.
Divide the dough into balls.
Flatten the dough until it is about 1 inch thick and about the size of your palm.
Place two or three pieces of the flattened dough at a time into the oil. Fry each side until golden brown.


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