Vetkoek Recipe - Millstone

Yield: 42 servings
*Home bakers please note: half the recipe for 21 servings


  • 33 cups Millstone Cake Wheat Flour
  • 12 teaspoons of salt
  • 12-18 tablespoons sugar
  • 6 packet yeast (2 ¼ teaspoon)
  • 12 cups lukewarm water


  1. In a large bowl mix salt, sugar, water, and yeast. Set aside for 5 minutes. Add flour then mix dough until everything has come together.
  2. Cover loosely with a clean cloth and allow to rise in a warm, draft-free place for 1 to 2 hours or until doubled in size.
  3. Place dough on a floured surface, flatten to knock out air bubbles and knead to make firm. Add flour as needed.
  4. Roll out dough until 2-3cm thick then cut into desired shapes – or use cookie cutter.
  5. Pour vegetable oil into a large saucepan until it is at least 5cm high (too little will result in flatter vetkoeks) and place on medium heat until oil is 180 degrees.
  6. Fry until golden brown; about 3-5 minutes depending on size. Remove with a slotted spoon, drain on paper napkin and allow to cool.
  7. Split in half and fill with mince. Serve warm.

Recipe sourced from