Freedom Day Vetkoek

Freedom Day Vetkoek

24 Apr 2018

Local Patisserie

Call them Vetkoek, Fat Cakes or Magwinya, we love them fresh and delicious, stuffed with savoury mince, cheese or sweet jam.  The secret to the best Vetkoek is its golden crisp crust and fluffy interior.

Ready to try for yourself?


Vetkoek Dough


  • 1,500g Bread Flour
  • 0,025g Salt
  • 0,020L Sugar
  • 0,030L Baking Margerine
  • 0,015g Instant Yeast
  • 0,900g Water

Working method (Part 1):

  1. Mix all ingredients together till a dough forms.
  2. Knead dough till the texture is smooth.
  3. Cover dough with a damp cloth and rest for one hour.
  4. Roll dough out on a flat surface using little bit of oil to stop the dough from sticking to the surface or the rolling pin.
  5. Cut dough into rectangular pieces about 12cm by 8cm.
  6. Let the cut pieces rest for 20min to 30min before frying.

Working method (Part 2):

  1. Pre-heat the fryer filled with clean cooking oil to 180deg Celsius.
  2. Fry the vetkoek for +- 2min to 3min on each side till golden brown.
  3. Remove from the oil and place onto dripping tray.
  4. Fill with Mince meat or Jam and Enjoy.

A golden crisp crust and fluffy interior.