South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0058
Printed 03 November 2026
Baking
Holiday & Party
Kid-Friendly
Quick & Easy
Side Dishes
Magwenya (Fat Cakes / Sphatlo Bread - Plain)
Recipe by
Christo Lochenberg
Published 14 November 2025
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Ingredients
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- 500ml (2 cups) Cake flour
- 10ml (2 tsp) Instant dry yeast
- 5ml (1 tsp) Sugar
- 2.5ml (1/2 tsp) Salt
- 250-300ml (1 - 1.25 cups) lukewarm water (or slightly more if needed)
- Oil for deep frying
About This Recipe
Another name for Vetkoek, often called Magwenya in townships. These are essentially plain, deep-fried dough balls, versatile and satisfying. They form the base for popular street food "Sphatlo" when filled with various ingredients.
Preparation Instructions
- In a large bowl, whisk together the flour, yeast, sugar, and salt.
- Gradually add the lukewarm water, mixing with a wooden spoon or your hands until a soft, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turn to coat, cover with cling film or a damp cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape: Gently punch down the risen dough. Divide it into roughly 8-10 equal pieces. Shape each piece into a smooth ball or slightly flattened disc.
- Cover the shaped dough pieces and let them rest for another 15-20 minutes.
- Deep Fry: Heat oil in a deep pot or wok to 170-180°C.
- Carefully place a few magwenya into the hot oil. Fry for about 3-5 minutes per side, turning once, until golden brown and cooked through. They should puff up nicely.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot. These are the basis for Sphatlo and can be filled with anything from polony and chips to atchar, cheese, and various meats.
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© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/magwenya-fat-cakes-sphatlo-bread-plain · Developed by Christo Lochenberg
