Amagwinya, Vetkoek or Fat Cakes. Magwinya is a much-loved and versatile South African treat that goes by many names.




PREP TIME 1hr 30mins

COOK TIME 30mins


  • 500g Cake Flour
  • 10g Instant Yeast
  • 25g Huletts White Sugar
  • 5g Salt
  • 430ml Water
  • 700ml Sunflower Oil for Cooking
  • Huletts Icing Sugar for dusting (optional)


  1. Mix all ingredients to form a stiff dough. (No kneading required)
  2. Place in a bowl and cover with a clean dish towel.
  3. Leave it to prove in a warm place for 1 hour (the dough should double in size).
  4. Remove dough from the bowl and place it on a floured surface.
  5. Knock the dough back and shape it into small individual balls of roughly 40g each.
  6. In a deep pan or pot, heat oil to medium heat (the pot must be filled halfway to the top).
  7. Carefully drop each ball into the hot oil and fry until golden brown, turning the balls around to cook evenly.
  8. Remove and place on a paper towel to remove excess oil.
  9. You can dust the Magwinya with icing sugar.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g