Lockdown Recipe of the Day: DIY vetkoek

Lockdown Recipe of the Day: DIY vetkoek
7. Despite a little sugar in the dough, vetkoek is a perfect carrier for both sweet and savoury fillings. Or, it’s perfect just as is! Photo: Louzel Lombard Steyn

Vetkoek is an inherent part of South African food culture, with variations in cooking styles from Xhosa to Malay to European. There are similar Caribbean Johnny Cakes, Dutch oliebolle, American doughnuts, and Mexican sopaipillas.

Send your Lockdown Recipes to [email protected] with a hi-resolution horizontal (landscape) photo.


600g white bread flour

2 teaspoons salt

450ml lukewarm water

1 packet instant dried yeast

1 teaspoon sugar

1 litre sunflower or canola oil


Add the yeast and sugar to the water and allow to stand for 15 minutes. Sift together the flour and salt. Make a well in the centre and add the water mixture. Slowly combine the flour and water until a soft dough forms. Knead slightly and allow to stand in a warm spot until doubled in size. Knead down and allow to rise again.

Heat your oil. On a well-floured surface, roll out in a long strip and cut into squares. If making sweet vetkoek, give a slight press before sliding it into a pan of hot oil. If making hollow vetkoek, carefully lift the dough and drop it into the oil. Cook until golden on both sides. Serve immediately. DM

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