Ouma Dol’s Vetkoek


About this Recipe

If you’ve never had a vetkoek (often called fat cake) before then you really have to give this South African classic a try.

Originally by Ouma Dol
Ouma Dol’s Vetkoek
Parsley, Bayleef, Thyme for boeuf bourguigon


  • 2kg Cake Flour
  • 1 Packet Yeast (10g)
  • 1 Teaspoon Baking Powder
  • 4 Teaspoons Salt
  • 1-1.5 Litres Water (Lukewarm)
  • Sunflower oil

Step by Step Instructions

Place the flour in a large bowl, and baking powder and salt, and mix well. Add yeast to 1litre of the measured water and allow to dissolve.

Add yeast to 50 mls of the measured water and allow to dissolve.

Make a well in the centre, and the yeast water and mix until a dough starts to form, gradually keep adding more water (up to 1.5 litres) until all the flour is incorporated and springy dough is formed that doesn’t stick to your fingers.

Leave the dough to double, (+/- 1 hr) then knock back & roll into balls that fit into the palm of your hand. Leave the balls to rise on a tray under a damp cloth until doubled (+/- 30 mins) and heat the sunflower oil in a large deep pan.

Using your fingers, gently press the dough balls to form a slightly flattened disc, and then gently lay them in the hot oil.

Cook each side until golden, and dry on paper towel.

Serve hot with butter, cheese & syrup, or mince.

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