Vetkoek (Fat Cakes)

1. In a large bowl, whisk together the flour, yeast, sugar, and salt.
2. Gradually add the lukewarm water, mixing with a wooden spoon or your hands until a soft, slightly sticky dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4. 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.
5. Shape the Vetkoek: Gently punch down the risen dough. Divide it into roughly 8-10 equal pieces. Shape each piece into a smooth ball. You can also roll out the dough and cut it into squares or rounds.
6. Cover the shaped dough pieces and let them rest for another 15-20 minutes.
7. Deep Fry: Heat oil in a deep pot or wok to 170-180°C. To test, drop a small piece of dough in; it should sizzle and float to the top immediately.
8. Carefully place a few vetkoek into the hot oil (do not overcrowd the pot). Fry for about 3-5 minutes per side, turning once, until golden brown and cooked through. They should puff up nicely.
9. Remove with a slotted spoon and drain on paper towels.
10. Serve hot.

• Savory: Slit open and fill with curried mince (like a mini bunny chow!), or cheese and polony.
• Sweet: Serve with butter and jam, syrup, or honey.