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.

Breakfast Vetkoek

Makes 20


Ingredients :

  • 1kg Cake Wheat Flour
  • 10ml Salt
  • 30ml Sugar
  • 10ml Instant Dry Yeast
  • 30ml Cooking Oil
  • 750ml Luke-warm Water


Method :

  1. Sift flour and salt together, add the sugar and yeast.
  2. Add oil and enough luke-warm water to cut in with a knife to form a sticky dough.
  3. Add more water as necessary.
  4. Turn dough out onto a lightly floured surface and knead for 5-10 minutes, or until dough is smooth and elastic.
  5. 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.
  6. Knock back dough on a lightly floured surface and knead until smooth. Divide into 20 pieces and roll into smooth balls.
  7. Place the dough balls onto greased baking trays, cover and leave to rise again for about 15 minutes or until balls have risen well.
  8. 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.
  9. Remove from oil and drain on paper towel.

These soft, delicious vetkoeks are best enjoyed freshly fried and warm, with a favourite savoury side.

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