Learn how to make South African Fried Bread, a traditional bread that’s crispy on the outside and soft inside. This easy fried dough bread is perfect for filling with savory or sweet ingredients!
What Is Vetkoek?
Vetkoek is a classic South African fried bread. The name means “fat cake” in Afrikaans, referring to the golden, puffy look it gets from deep-frying. This South African fried dough is often served alongside curries, braais (barbecues), or filled with spicy curried mince. You’ll also find it stuffed with salad and fried eggs for a hearty lunch. It’s one of those traditional South African recipes that every home cook should try!
How to Make South African Fried Bread (Fried Dough Bread)
South African Vetkoek Ingredients
For Vetkoek bread:
- 350 g (3 ½ cups) all-purpose flour or 00 flour
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 5 g (1 teaspoon) instant yeast
- 240 ml (1 cup) warm water (plus a splash if needed)
- Sunflower oil for deep-frying
For Chakalaka filling:
- 1 onion, chopped
- 1 green pepper, chopped
- 1 garlic clove, chopped
- ½ thumb ginger, grated
- 1 tablespoon curry powder
- 20 g (1 tablespoon) oil
- 1 teaspoon smoked paprika
- 3 carrots, grated thickly
- 1 tin, baked beans
- 1 tin, chopped tomatoes
- 70 g (½ cup) frozen peas
- 2 teaspoons sugar
- Pinch of salt and black pepper
South African Fried Bread Recipe: Step-by-step Instructions
Let’s start by preparing Chakalaka filling:
Heat oil in pan, add onion and green pepper and cook until soft. Add garlic, ginger, curry powder and smoked paprika, cook to toast the spices for about 1 minute. Then add carrots and stir, then add baked beans and tinned tomatoes, frozen peas and simmer for 2 minutes. Add sugar and stir, then season to taste with salt and pepper.
For Vetkoek bread:
Mix dry ingredients
In a large mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Stir well to evenly distribute the ingredients.
This step is essential because it ensures that the yeast and sugar are well mixed with the flour, helping the dough rise properly later. A balanced mix creates the perfect base for your South African fried bread.
Add warm water
Gradually pour the warm water into the dry mixture, stirring with a wooden spoon or your hands. Add the water a little at a time to avoid making the dough too sticky. If the mixture feels dry, you can add a splash more water. You’re aiming for a soft, pliable dough that holds together but doesn’t stick excessively to your fingers.
Knead the dough
Turn the dough out onto a lightly floured surface. Knead it for 8–10 minutes, pushing it away with the heel of your hand, folding it over, and turning. If the dough sticks to the surface, sprinkle just a little more flour.
Kneading is crucial to develop gluten, which gives Vetkoek its signature chewy and airy texture when fried into delicious fried dough bread.
First rise
Once kneaded, place the dough back into the bowl and cover it with a clean kitchen towel or plastic wrap. Let it rest in a warm, draft-free area for about 1 hour, or until the dough doubles in size. This first rise builds the structure and flavor, ensuring light and fluffy Vetkoek every time.
Shape
After proofing, punch down the dough gently to release excess gas. Divide the dough into even-sized balls — you can aim for about the size of a tennis ball. Flatten them slightly with your hands. Don’t worry about perfect shapes; rustic looks are part of the charm of this traditional South African recipe.
Second rise
Cover the shaped dough with a towel and let it rest again for about 10–15 minutes while you heat your oil. This short second rise helps the fried dough bread puff up beautifully when it hits the hot oil.
Heat the oil
In a deep pan or pot, heat enough oil for deep frying. Aim for a steady 160°C (320°F) temperature. If the oil is too hot, the outside will brown too quickly while the inside remains raw; too cool, and the Vetkoek will absorb oil and become greasy. Maintaining medium heat is the secret to perfect South African fried dough.
Fry the Vetkoek
Carefully lower a few pieces of dough into the hot oil at a time. Fry for about 4–5 minutes per batch, turning halfway through to ensure even golden browning. The Vetkoek should puff up and float to the surface as it cooks. Resist the temptation to overcrowd the pan, which can drop the oil temperature.
Once golden and cooked through, remove the Vetkoek with a slotted spoon and drain on paper towels.
Can I bake Vetkoek instead of frying it? Traditional Vetkoek is deep-fried for the authentic crispy texture. Baking will produce a different result, closer to regular bread rolls, and will not have the same golden, crispy exterior.
Serve
Enjoy Vetkoek warm, either plain or split open and filled with Chakalaka sauce or other savory or sweet fillings.
Freshly fried South African fried bread is best when slightly crisp on the outside and pillowy soft inside.
Watch the Vetkoek Recipe Video
Prefer watching instead of reading? In this step-by-step video, I’ll guide you through the entire process of making authentic South African Vetkoek—from mixing the dough to frying it to golden perfection. Perfect for beginners and seasoned cooks alike!
Variations for South African Fried Bread Recipe
Curried mince filling
One of the most beloved ways to enjoy Vetkoek is by stuffing it with spicy curried mince. This filling is savory, rich, and full of flavor — the perfect companion to the slightly sweet fried dough bread. It’s a true reflection of traditional South African recipes, often served at family gatherings and special occasions.
Breakfast version
Vetkoek also makes a fantastic breakfast sandwich! Fill the fried bread with scrambled eggs, crispy bacon, fresh lettuce, and a drizzle of vinaigrette. The combination of the soft, slightly chewy fried dough with savory breakfast fillings is absolutely satisfying.
Sweet twist
For a sweet treat, roll freshly fried Vetkoek in cinnamon sugar while still warm. You can also split them open and spread with jam, honey, or chocolate spread for an irresistible dessert version of South African fried dough.
Vegetable side
Serve Vetkoek alongside spicy Chakalaka, a vibrant South African vegetable relish made with carrots, onions, and peppers. It’s a fantastic vegetarian option that adds color, heat, and flavor to your meal.
How to Store Vetkoek
Store any leftover fried bread in an airtight container at room temperature for up to 2 days. Vetkoek is best eaten fresh, but a short time at room temp will still keep them soft inside.
If you want to keep Vetkoek longer, you can freeze them after frying. Allow the fried dough to cool completely, then place in a freezer-safe bag or container. They’ll stay fresh for up to 1 month. Reheat from frozen in a low oven at 160°C (320°F) until warmed through.
Best results
For best texture, avoid microwaving, which can make the fried bread rubbery. Reheating slowly in the oven helps keep the outside crisp and the center soft and fluffy — just like freshly made South African Vetkoek!
Expert Tips for the Best Fried Dough Bread
Warm water only
When making the dough, always use warm (not hot) water. If the water is too hot, it can kill the yeast; too cold, and the yeast won’t activate properly. A comfortably warm temperature (like a warm bath) is ideal for perfect fermentation.
Full proofing
Don’t rush the proofing time. Allowing the dough to rise fully gives your Vetkoek better texture, with a light and airy crumb that’s essential for authentic fried bread. If your kitchen is cold, you can place the bowl inside an unheated oven with the light on for gentle warmth.
Medium oil heat
Maintain a steady medium oil temperature for even frying. If the oil is too hot, the Vetkoek will brown too fast and stay raw inside; too cool, and they’ll absorb too much oil and turn greasy.
Shape by hand
When shaping the dough, don’t stress about getting it perfect. Hand-shaped Vetkoek have a charming, rustic appearance that highlights their traditional roots in South African cooking.
Test first
Before frying a whole batch, test-fry one Vetkoek. This helps you adjust the oil temperature if needed and ensures the rest will cook up golden, puffed, and delicious.
Final Thoughts
This easy South African Vetkoek recipe shows just how simple and satisfying fried dough bread can be. Whether you serve it with spicy fillings or enjoy it plain, it’s a must-try dish for anyone who loves traditional South African recipes.
FAQs About South African Fried Bread
Vetkoek is a specific type of South African fried dough bread, typically round and fluffy inside. While general fried dough can vary globally, Vetkoek has a distinct texture and is often filled with curried mince or enjoyed plain.
Yes, you can prepare the Vetkoek dough a few hours ahead. After the first rise, gently punch it down, cover it tightly, and refrigerate it. Let it come back to room temperature before shaping and frying.
Since you can’t easily peek inside, frying at a lower temperature and giving them time to cook slowly ensures they are fully cooked without burning outside.
Place freshly fried Vetkoek on a wire rack instead of paper towels to avoid steam buildup. This helps maintain their crispy exterior while keeping the inside soft and airy.
Yes! While savory fillings are traditional, you can also split them open and fill with jam, whipped cream, or Nutella for a sweet version.
South African Fried Bread: Vetkoek Recipe (VIDEO)
Ingredients
For Chakalaka filling:
- 1 onion chopped
- 1 green pepper chopped
- 1 garlic clove chopped
- ½ thumb ginger grated
- 1 tablespoon curry powder
- 20 g oil
- 1 teaspoon smoked paprika
- 3 carrots grated thickly
- 1 tin baked beans
- 1 tin chopped tomatoes
- 70 g frozen peas
- 2 teaspoons sugar
- Pinch of salt and black pepper
For Vetkoek bread:
- 350 g all-purpose flour or 00 flour
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 5 g 1 teaspoon instant yeast
- 240 ml warm water plus a splash if needed
- Sunflower oil for deep-frying
Instructions
For Chakalaka
- Heat oil in pan, add onion and green pepper and cook until soft.
- Add garlic, ginger, curry powder and smoked paprika, cook to toast the spices for about 1 minute.
- Add carrots and stir, then add baked beans and tinned tomatoes, frozen peas and simmer for 2 minutes.
- Add sugar and stir, then season to taste with salt and pepper. Set aside.
For Vetkoek
- In a large mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Stir well to evenly distribute the ingredients.
- Gradually pour the warm water into the dry mixture, stirring with a wooden spoon or your hands. Add the water a little at a time to avoid making the dough too sticky. If the mixture feels dry, you can add a splash more water. You’re aiming for a soft, pliable dough that holds together but doesn’t stick excessively to your fingers.
- Turn the dough out onto a lightly floured surface. Knead it for 8–10 minutes, pushing it away with the heel of your hand, folding it over, and turning. If the dough sticks to the surface, sprinkle just a little more flour.
- Once kneaded, place the dough back into the bowl and cover it with a clean kitchen towel or plastic wrap. Let it rest in a warm, draft-free area for about 1 hour, or until the dough doubles in size.
- After proofing, punch down the dough gently to release excess gas. Divide the dough into even-sized balls — you can aim for about the size of a tennis ball. Flatten them slightly with your hands. Don’t worry about perfect shapes; rustic looks are part of the charm of this traditional South African recipe.
- Cover the shaped dough with a towel and let it rest again for about 10–15 minutes while you heat your oil.
- In a deep pan or pot, heat enough oil for deep-frying. Aim for a steady 160 °C (320 °F) temperature. If the oil is too hot, the outside will brown too quickly while the inside remains raw; too cool, and the Vetkoek will absorb oil and become greasy. Maintaining medium heat is the secret to perfect South African fried dough.
- Carefully lower a few pieces of dough into the hot oil at a time. Fry for about 4–5 minutes per batch, turning halfway through to ensure even golden browning. The Vetkoek should puff up and float to the surface as it cooks. Resist the temptation to overcrowd the pan, which can drop the oil temperature.
- Once golden and cooked through, remove the Vetkoek with a slotted spoon and drain on paper towels.
- Enjoy Vetkoek warm, either plain or split open and filled with Chakalaka sauce or other savory or sweet fillings.
