Fresh vetkoek is at its best when the crust is golden and the centre is light rather than oily. A soft dough, full rise and steady oil temperature make the difference. The savoury mince can be prepared while the dough rises.
Recipe at a glance
- Makes: 10 filled vetkoek
- Difficulty: Medium
- Total time: about 1 hour 45 minutes
- Estimated cost: about R125 total, or R12.50 each. Prices vary.
Vetkoek ingredients
- 500 g bread flour
- 10 g instant yeast
- 10 ml sugar
- 7.5 ml salt
- 320–350 ml lukewarm water
- 15 ml oil, plus oil for deep-frying
Mince filling
- 15 ml oil
- 1 onion, chopped
- 500 g beef mince
- 10 ml mild curry powder
- 2 carrots, grated
- 30 ml tomato paste
- 250 ml beef stock
- Salt and pepper
Method
- Mix flour, yeast, sugar and salt. Add water and oil to form a soft dough. Knead for 8 minutes, cover and rise until doubled.
- For the filling, soften onion in oil, add mince and brown well. Stir in curry powder, carrots and tomato paste.
- Add stock and simmer uncovered for 20 minutes until thick enough to spoon. Season.
- Knock back the dough and divide into 10 pieces. Shape gently and rest for 15 minutes.
- Heat frying oil to 170–175°C. Fry two or three at a time, turning, for 5–7 minutes until evenly golden.
- Drain, split and fill with hot savoury mince.
Frying safely
Use a deep, stable pot and never fill it more than halfway with oil. If the vetkoek browns in under two minutes, the oil is too hot. Cool used oil completely before straining. Unfilled vetkoek freeze well for one month.