How to make vetkoek without yeast?

Mix self-raising flour with salt, then stir in a whisked egg and water to form a thick, soft dough. Scoop spoonfuls into oil heated to 180°C (350°F) and fry, turning often, until deep golden and cooked through, about 10 minutes. The self-raising flour replaces the yeast.

Can you use self-raising flour for vetkoek?

Yes. Self-raising flour is the easiest way to make vetkoek with no yeast because the raising agent is already in the flour. The dough puffs as it fries, no proving needed. It's the base of this whole recipe.

Can I use baking powder to make vetkoek?

Yes. If you only have plain flour, add 2 teaspoons of baking powder per cup of flour. That's all self-raising flour is anyway. A vetkoek recipe with baking powder rises and fries exactly the same way.

Can I use cake flour to make vetkoek?

You can, but cake flour is lower in protein, so you'll get a softer, more delicate crumb. Add 2 teaspoons of baking powder per cup since cake flour isn't self-raising. The result is tender but a little less sturdy for filling.

What is vetkoek in English?

Vetkoek means "fat cake" in Afrikaans. It's a South African deep-fried bread, crisp on the outside and soft inside, split open and filled with savoury or sweet toppings. Some people call it magwinya.

Easy Vetkoek Recipe Without Yeast (3 Ingredients)

Name: Easy Vetkoek Without Yeast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Cuisine: South African
Ingredients: 1 egg; 1 cup (150 g) self-raising flour; ½ tsp salt; ½ cup (125 ml) water; Oil, for deep frying

Description

Vetkoek without yeast means no proving and no waiting. You just whisk, mix, and fry. This batch makes about 5, and it doubles easily for a bigger crowd. Crispy golden outside, soft inside, and on the table fast.

Ingredients

Scale

1 egg

1 cup (150 g) self-raising flour

1/2 tsp salt

1/2 cup (125 ml) water

Oil, for deep frying

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Instructions

Whisk the egg: Whisk the egg, then add the water and whisk together.
Mix the dough: In a separate bowl, combine the self-raising flour and salt. Add the egg and water mixture and mix until it forms a stiff but soft dough, thick but still a little loose.
Heat the oil: Bring enough oil for deep frying to about 180°C (350°F) in a heavy-based pan such as cast iron. Keep it at this temperature: too hot and the vetkoek will burn outside while staying raw in the middle (note 1).
Scoop and drop: Spray an ice cream scoop with cooking oil spray so the dough doesn't stick, then drop scoops of dough into the oil.
Fry: Fry until deep golden brown and cooked through, turning every minute or so for an even cook. This takes about 10 minutes.
Drain: Lift the vetkoek out with a slotted spoon and drain on paper towel.
Serve: Serve warm.

Notes

Oil temperature is the key to getting these right. If it runs too hot, the outside browns before the inside is cooked through, leaving them raw in the middle.

Prep Time: 10
Cook Time: 10
Category: Bread
Method: Deep frying
Cuisine: South African

Nutrition

Serving Size:
Calories: 151
Sugar: 0.1 g
Sodium: 545.9 mg
Fat: 6.8 g
Carbohydrates: 18.6 g
Protein: 3.7 g
Cholesterol: 37.2 mg