Vetkoek (2024)

FAQs

Why is my vetkoek so hard? ›

Place the cooked Vetkoek on some roller towel to get rid of the excess oil, as soon as they come off of the heat you will notice that the outside is rather hard but once you have let them stand for a short while they will get nice and soft.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry in hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side. Drain on paper towels.

Put the dough in a sealed container and place in the fridge overnight or until needed. Divide the dough into nine equal pieces, roll into balls and rest for about an hour until balls have risen by about 30-50%.

The word vetkoek literally means "fat cake" in Afrikaans. It is similar in shape to a doughnut without a hole, and is made with a yeast dough. Vetkoeks are also often made alongside a curry mince, which is stuffed inside.

If your dough is slightly hard and not dry, you can try to soften it by kneading the dough between your fingers or rolling it between your hands (clean of course, to avoid mixing dust or dirt with the dough).

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour. You may have overdone it on the protein.

Why is my vetkoek raw inside? If your vetkoek is raw inside but dark on the outside, it means the oil was too hot. The outside was cooked before the heat could reach the centre.

Add the oil and then water bit by bit until you get the consistency of a soft bread dough. The mixture must still be quite sticky. Place the dough on a floured surface and gently knead for 5 minutes. You may need to add a little more flour over the top of the dough to prevent it sticking to your fingers.

“While you have some wiggle room with the first rise, the second rise needs to be more accurate to get a nice full loaf,” Maggie explains. If baked too soon or too late, loaves can collapse and have a dense, gummy center.

The dish is thought to have originated with the Voortrekkers, Dutch settlers who moved into the interior of South Africa in the 1830s. Seeking portable and durable food options for their long journeys, they developed vetkoek as a practical solution.

How many calories are in a vetkoek? ›

There are 367 calories in 100 g of Checkers Vetkoek.

Don't Overmix the Dough

When making cinnamon rolls, mix the dough just until the ingredients are incorporated and the dough is smooth and soft. Overmixed dough leads to tough cinnamon rolls. The dough is ready when it pulls away from the sides of the mixing bowl and feels tacky but doesn't stick to your fingers.

I feel like, more often than not, the issue is under-hydrated—meaning you didn't put enough water into the dough. If your dough is too stiff, basically that means it's resistant to being blown up by the yeast. DOGU: If your hydration is low, increase it.

It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used. Always use strong flour instead of plain and make sure too much salt was not added.

Don't over-knead—Be careful not to knead the dough too much because the bread will be hard and tough.