A Summer Breakfast – Makweti Vetkoek
Nothing beats getting up to a day of adventure and African safaris, especially when it begins with mouthwatering pastries and steaming, strong coffee.
One such pastry that remains a firm favourite at Makweti, and South Africa as a whole, is the traditional vetkoek (pronounced “Fet-cook”). Speculated to be a derivative of the early Dutch settlers’ oliebollen, which was a sweet fried bread containing raisins, the vetkoek is a time-honoured South African fried dough bread made with flour, yeast and salt.
Directly translated from Afrikaans, the word vetkoek means “fat cake”, although it’s also known as a curry bunny in many Cape province communities. Vetkoek is commonly served with curried ground mince and vegetables, and forms part of South Africans culture.
- 1kg Cake Wheat Flour
- 10ml Salt
- 30ml Sugar
- 10ml Instant Dry Yeast
- 30ml Cooking Oil
- 750ml Luke-warm Water
- Sift flour and salt together, add the sugar and yeast.
- Add oil and enough luke-warm water to cut in with a knife to form a sticky dough.
- Add more water as necessary.
- Turn dough out onto a lightly floured surface and knead for 5-10 minutes, or until dough is smooth and elastic.
- Place dough into a large, lightly oiled bowl. Cover the bowl and allow the dough to rise in a warm place for about 30 minutes, or until doubled in size.
- Knock back dough on a lightly floured surface and knead until smooth. Divide into 20 pieces and roll into smooth balls.
- Place the dough balls onto greased baking trays, cover and leave to rise again for about 15 minutes or until balls have risen well.
- Heat oil in a medium, heavy-based saucepan. Gently drop the dough balls in batches leaving space for turning. Fry the dough balls in hot oil evenly, until golden brown.
- Remove from oil and drain on paper towel.
These soft, delicious vetkoeks are best enjoyed freshly fried and warm, with a favourite savoury side.