South African Vetkoek

Step 1

Pour 2 cups flour into a large mixing bowl, then add 2 teaspoons baking powder and 0.5 teaspoon salt.

Step 2

Stir the flour mixture with a wooden spoon until the baking powder and salt are evenly distributed throughout, about 10 seconds.

Step 3

Pour 0.75 cup warm water into the center of the flour mixture, then stir with the wooden spoon, scraping from the bottom and sides, until a soft, sticky dough forms, about 1 minute.

Step 4

Stop stirring once no dry flour remains and let the dough rest in the bowl for 5 minutes so the flour fully absorbs the water.

Step 5

Pour 2 cups vegetable oil into a deep skillet or pot until it reaches a depth of 2 inches, then place it on the stove over medium-high heat.

Step 6

Wait for the oil to heat until it shimmers and a small pinch of flour sizzles immediately when dropped in, about 3–4 minutes.

Step 7

Using two spoons, scoop a golf-ball-sized portion of dough (about 2 tablespoons) from the bowl and carefully slide it into the hot oil, working gently so the oil does not splash.

Step 8

Fry one vetkoek at a time (do not crowd the pan) until the bottom is deep golden brown, about 45 seconds, then flip it over with tongs.

Step 9

Fry the second side until it is also deep golden brown and the vetkoek is cooked through, another 30–45 seconds, then lift it out onto a paper towel with tongs.

Step 10

Repeat steps 7–9 with the remaining dough, frying each vetkoek one at a time until all are cooked.

Step 11

While the vetkoeks are still warm, split each one open using a knife and spread 1–2 tablespoons of jam or honey inside, or serve them plain on a warm plate.