• Combine dry ingredients: Sieve 2 kilograms cake flour into a large bowl and stir in 2 teaspoons salt and 2 tablespoons sugar. Whisk in 2 packets instant yeast.
  
• Bring dough together: Add 100 milliliters cooking oil, then pour in 1.5 liters lukewarm water bit by bit, mixing to a soft, sticky dough — by machine (knead 15 minutes 15:00) or by hand on a floured surface (knead 5-10 min, adding a little flour if it sticks).
  
• Shape and prove: Divide the dough into portions and roll into balls. Place on a baking tray and set in a cold (unheated) oven to rise again.
  
• Fry until golden: Heat 1 liters oil, for deep frying to medium-low. Fry a few vetkoek at a time until deep golden brown, hollow-sounding and light. Drain on paper towels.
  

Notes

• Traditional method (no mixer): Sieve flour with dry ingredients, add oil then water gradually to form a soft, sticky dough. Knead by hand 5-10 minutes on a floured surface. Rise, shape, prove, and fry as above. Serve warm, split open, with mince, syrup, or jam and cheese.