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Muriel’s Vetkoek with Cinnamon Syrup


These are perfect for Sunday afternoon tea.

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 10 mins
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Cinnamon syrup
1 tsp (5 ml) ground cinnamon
130 g castor sugar
700 ml water

1 C (250 ml) self-raising flour
pinch of salt
¾ C (180 ml) water
oil, for frying

Cinnamon syrup
Mix the cinnamon and sugar together in a bowl. Reserve ¼ C (60 ml) and pour the rest into a pan with the water.

Cook for 10–15 minutes until the syrup starts to thicken.

Meanwhile, place the self-raising flour and salt into a bowl and add the water slowly until it forms a soft dough (it should slide off the spoon easily).

Heat the oil and drop dollops of the vetkoek dough into the hot oil. Fry until golden brown and toss in the reserved cinnamon sugar.

Serve immediately with the cinnamon syrup.