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Vetkoek Recipe (yields 8 - 12)

Prep Time 1 hr
Cook Time 30 mins
Course Main Course
Cuisine South African
Servings 8


  • 6 cups flour
  • 1 packet yeast
  • 2 cups lukewarm water
  • 2 tsp sugar
  • 3 tbsp sugar
  • 2 cups sunflower oil


  • 1 cup coconut oil


  • In a large bowl, pour in the water and add the yeast. Leave this to ferment for 3 minutes.
  • In another bowl, mix the flour, sugar and salt. Be sure to mix this well.
  • Pour the flour mixture into the activated water and mix well. The dough does not require kneading, but you may feel that this is the easiest way to ensure that there are no flour pockets.
  • After about an hour, the dough will have risen to about twice its original size. Pull off pieces of dough and form it into balls. Then squash it flat. These can go straight into the hot oil, or you can form them all together before moving onto the next step, placing them on a floured surface before you start cooking them.
  • Depending on how large the pot you chose is, you’ll be making between two and four vetkoek each round. In the end, it should yield approximately 8 - 12 vetkoek, depending on how large you chose to make them.