South African
Vetkoek
Golden South African vetkoek are soft yeast dough breads fried until puffed and crisp, then split open while warm. This version is served the traditional savoury way with gently spiced curried mince and a little chutney.
Watch it madeDu Indulge · 5:12
Ingredients
- Cake flour or all-purpose flour1 1/2 cups
- Instant yeast1 tsp
- Sugar1 tsp
- Fine salt1/2 tsp
- Lukewarm water1/2 cup plus 2 tbsp
- Sunflower oil, for deep-frying3 cups
- Sunflower oil, for mince1 tbsp
- Small onion, finely chopped1/2
- Garlic clove, minced1
- Mild curry powder1 tsp
- Ground turmeric1/4 tsp
- Beef mince200g
- Tomato paste1 tbsp
- Mrs H.S. Ball's chutney or fruit chutney1 tbsp
- Water1/4 cup
- Salt and black pepperto taste
Method
- Combine the flour, yeast, sugar, and salt in a mixing bowl.
- Add the lukewarm water gradually and mix until a soft, slightly tacky dough forms.
- Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it, and leave it in a warm place for about 1 hour until doubled in size.
- Heat 1 tablespoon oil in a pan over medium heat and fry the onion until soft and lightly golden.
- Add the garlic, curry powder, and turmeric and stir for 30 seconds until fragrant.
- Add the beef mince and cook, breaking it up, until browned.
- Stir in the tomato paste, chutney, water, salt, and black pepper, then simmer for 10 to 12 minutes until thick and saucy.
- Punch down the risen dough and divide it into 2 equal balls.
- Flatten each ball slightly into a thick round and rest them under a cloth for 15 minutes.
- Heat the deep-frying oil in a pot to 170-180°C.
- Fry the vetkoek one at a time for 3 to 4 minutes per side until deeply golden, puffed, and cooked through.
- Drain the vetkoek on paper towel and let them stand for 2 minutes.
- Split each vetkoek open without cutting all the way through and spoon in the warm curried mince.
Common questions
Can I substitute all-purpose flour for cake flour in vetkoek?
Yes. All-purpose flour works well and usually gives slightly more structure. If using cake flour, the vetkoek may be a little softer. Add water gradually either way; the dough should be soft, smooth, and just slightly tacky.
How long does vetkoek dough need to rise, and how do I know it’s ready?
About 1 hour in a warm place, but go by size, not the clock. It should look roughly doubled and feel airy. If your kitchen is cool, it may take 15 to 30 minutes longer.
What are the most common mistakes when frying vetkoek?
The biggest mistakes are oil that is too hot, which browns the outside before the middle cooks, and oil that is too cool, which makes them greasy. Fry in batches and turn them so they cook evenly.
How should I store leftover vetkoek and mince filling?
Store the vetkoek and mince separately. Keep the filling refrigerated in a sealed container for up to 3 days. Vetkoek is best eaten fresh, but you can reheat it in a low oven to revive some crispness.
What’s the best way to serve vetkoek mince filling?
Split the vetkoek while still warm and spoon in the mince generously. It also works well with a little chutney, grated cheese, or a fried egg. Serve immediately so the bread stays crisp on the outside.