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Dessert Vetkoek

This yeast-free South African vetkoek dessert is a firm favourite. Tossed in sweet cinnamon sugar and filled with Rhodes Quality Jam, it’s a treat.


  • 500 g (4 C) cake flour
  • 30 ml (2 T) sugar
  • 20 ml (4 t) baking powder
  • 5 ml (1 t) salt
  • 4 eggs
  • 500 ml (2 C) warm milk
  • sunflower oil for frying
  • Rhodes Quality Strawberry Jam



  1. Sift the cake flour, sugar, baking powder and salt into a large bowl.
  2. Whisk together the eggs and the milk.
  3. Whisk the milk into the dry ingredients, beating well until the mixture is smooth and thick.
  4. Heat the oil in a large saucepan.
  5. Check that the oil is ready by adding a small amount of dough to the oil.
  6. If it bubbles straight away, then the oil is ready.
  7. Ladle evenly sized rounded spoonful of the batter into the hot oil and fry until golden.
  8. Drain on paper towel to remove the excess oil.
  9. Toss the hot vetkoek in the cinnamon sugar and leave to cool slightly.
  10. Make an incision in the vetkoek with a sharp knife and fill the cavity with Rhodes Quality Strawberry Jam.
  11. Serve immediately.

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