Read time: 1 minute

Posted by & filed under Food, Recipes.   Print this post

When we stayed at eKasie Backpackers in Khayelitsha, we were served the most divine vetkoek for lunch! We couldn’t rest until we’d got the recipe. So here it is for you to try. (And if this looks like too much trouble, I recommend you simply pop in at eKasie for lunch.)

Mini vetkoek recipe


  • 6¾ cups flour (all-purpose flour)
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 1 packet yeast
  • Lukewarm water
  • Cooking oil (for frying)

Cooking instructions: How to make the dough

  • Mix sugar and yeast with some lukewarm water and leave to foam.
  • Sift flour and salt.
  • Pour yeast in flour and knead.
  • Keep adding water and knead until you have a consistency like a bread dough.
  • Leave the dough in the bowl and cover the bowl with a cloth.
  • Leave the dough to rise for about 45 to 60 minutes until it is about double its original size.

Cooking instructions: How to make the vetkoek

  • Pour the cooking oil into a frying pan to have about 3 or 4cm of oil in the pan. Heat the oil to about 375°F (200°C).
  • Divide the dough into balls about the size of a tennis ball.
  • Flatten the dough until it is about 3 centimetres thick and about the size of your palm.
  • Place two or three pieces of the flattened dough at a time into the oil. Fry each side until golden brown.

Serve with savoury mince, cheese or jam. Yum, yum, yum!
(This may be the best Vetkoek recipe ever, but here’s another recipe for mini padkos vetkoek. You decide.)

You may also like:

  • Rudolf

    Hm, I’ll have to try this someday… 🙂

  • bert

    is this instant yeast?


  • ray

    How much water mus I put in dnt normally cook or bake

  • itumeleng

    Just tried this recipe and all I can say is wow, this coming from a kasi girl, I have never had better tasting vetkoeks. Try is guys its amazing

  • Steven Spray

    What is “1 packet” of yeast? Is that imperial measurement? How many grams is that?

    • Andre Bezuidenhout

      Hi Steven, we only use Anchor Instant Dry Yeast that is available from all stores even your local Spar. Each packet is 10 grams. We substitute 2 cups of white flour with brown bread flour – even better!!!!

    • Nikii

      go to checkers and ask for a pkt of yeast use what they give you Usually 7 gms

  • Brett


    How much water? and what is the estimated cooking time?


  • Angel

    Just like my moms yummy….

  • Audrey

    Dear Allison thank you for the recipe it’s great however if you are not a South African you would not know how much a packet of yeast is I was in Sudan & the packets of yeast here is 250gr if you add that in the roof can rise I suggest you add the amount i.e. 10grams to avoid confusion.

  • Mari Bothma

    Good Day .
    Please advice me, if you make a double batch of the Vetkoek must i use 2 packets og yeast?

    • Aidan

      double batch means double everything
      Try adding a vienna sausage great for a childs surprise

  • baudene

    How much water do u add

  • Pamela

    This recipe is great! I had to make a few guesstimates because there was not enough detail in the recipe.

    I ended up using 25g of yeast because I followed the instructions on my tin of dry yeast. For 1kg of flour (or 6 3/4 cups flour), the tin said I needed 25g of dry yeast to make bread so I just used the same amount for this recipe and it seemed to work out fine.

    For Lukewarm water, I mixed 1 part boiling water with 2 parts tap water. I used approx 1 litre to get the correct texture.

    I let it rise twice though. The first time for 45-60 minutes. I then kneaded the dough, rolled it out into a long sausage shape, and cut the dough into tennis ball sized pieces. I rolled them into balls and put them on greased baking sheets to let them rise a second time, for about 30 minutes.

    I then gently lifted them off the baking sheet and deep fried them in oil at a medium- to low- heat. Once the one side was golden brown, I turned them over to cook the other side. Cooking them gently meant that they were able to rise and get a more rounded shape.

    This made 15 vetkoek when I made the recipe last week.

    • Amsie

      What did you bake them in? Will a deep fryer work too?

      • Thembi

        Vetkoek is originally deep fried, it will keep its round shape and it turns it itself, you just have to regulate the temperature of the oil.

  • lebo

    What n lekker Resep. Ek gaan dit weer en weer dit maak!!!!!!!!!!!! Yum Yum yummy.

  • Adelaide

    Fantastic! Easy and plain. Delicious

  • Mariette

    Whoohoo dis die beste resep ooit! Look no further – DIS die resep wat ek van nou af gaan maak Yummeeeeeeeee!!! 🙂

  • Ebrahim

    Ok I’m attempting this recipe now. I added 2 small eggs though as my mom use to add them and still does. This ads to the texture. I used about 500ml water including the eggs and 2 packets of yeast(the small packet. And yes there are two sizes). The instructions on the yeast specified 1:500g – 1kg. and 6 3/4 cups looked a bit more that 1 kg of flour and this is why I chose to use two instead of one.

    I chose this recipe as it is the closest to my mom’s and I’m sure if it’s a capetonian recipe it’s gonna be awesome.

    Oh to answer the questions. I think 500ml of water should be fine. Fry in fish oil to colour of your preference 1-2 packets of yeast of 10g each.

  • Greg

    Made vetkoek for the first time using this recipe, fool proof. Put chocolate in some and made the balls smaller, kids loved them!!! Greg in Botswana

  • You mentione that I should add water to the yeast mixture all the time until it is like bread dough. Must the water be cold or lukewarm. Also can anyone tell me what is all purpose flour? I only see the usual flour in the supermarket. Can I use cake flour instead?

  • Pingback: Padkos recipe: Vetkoek - Getaway Magazine()

  • Pingback: Bobotie to malva pudding: 20 of the best South African recipes - Getaway Magazine()

  • Hi This is the exact recipe New Zealand Maori use only using baking powder instead of yeast.

  • Shell

    Hi There I need to make vetkoek for 13 people. How many people does this recipe serve please? TIA

  • Ronelle

    I am gonna try this recipe now. Hold thumbs…

  • pieter

    I didn’t read all replies so if it was not mentioned, a good ratio of water to flour for a nice dough consistency sweet spot for bread, rusks or vetkoek is usually 1/3 cup of total liquid to each cup of bread flour used. It does’t matter much if it is just water, half & half, milk or buttermilk. Anything more and the dough will become sticky, anything less and it will be somewhat dry and can become difficult to mix.
    Experience does the rest