More than 1 hour
- 3 cups (450g) cake flour
- 1 tsp (5ml) salt
- 1 Tbsp (15ml) white sugar
- 1 sachet (10g) yeast
- 2¼ cups (560ml) warm water
- Combine ingredients in a large bowl, adding enough water to make a sticky (not wet) dough.
- Knead for 6-8 minutes or until smooth and elastic.
- Place in a greased bowl, cover with a cloth and leave to rise for 1 hour.
- Knock back dough by kneading it again.
- Continue with one of the below recipe options.
- Divide dough into 6 portions.
- Shape each one into a smooth ball, cover with a cloth and set aside to rise for 15 more minutes.
- Heat enough oil in a large pot for deep-frying.
- Fry vetkoek in batches for 6-8 minutes, until cooked through and golden.
- Drain on kitchen paper, and serve while still hot with butter or your favourite filling (like chicken or mince curry).
Steamed herb bread
- Knead 3 Tbsp (45ml) of chopped fresh herbs like parsley, coriander or thyme in to knocked back dough.
- Cover with a cloth and set aside to rise again for 15 minutes.
- Divide dough in two and shape each half into a ball.
- Place one dough ball into a medium-size greased metal bowl, and place this bowl into a large pot of simmering water (the water should not come more than halfway up the side of the bowl).
- Cover pot with a lid and steam bread gently for 1 hour, or until cooked through.
- Repeat process with remaining dough, or steam two breads in separate pots at the same time.
- Serve freshly steamed bread with butter.
- Divide dough into 12 portions.
- Shape each portion into a ball.
- Cover balls with a cloth and set aside to rise for 15 more minutes.
- Place dough balls on a baking tray and brush generously with melted butter.
- Bake at 180°C for about 10 minutes
- Remove from oven, brush again with melted butter and bake for 8-10 minutes more or until cooked through. Bread should be golden on top and feel light when picked up.
- Remove from oven and brush immediately with more melted butter.
- Set aside to cool, then serve with a spicy atchar.