1. Prepare the dough:
In a large bowl, combine the flour, yeast, sugar, and salt. Slowly add the warm water, mixing until a dough forms. If you like, add the butter for a richer dough.

2. Knead:
Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.

3. Let it rise:
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour or until doubled in size.

4. Shape the vetkoek:
Once the dough has risen, punch it down and divide it into 12–15 equal pieces. Roll each piece into a ball, then flatten slightly to form small rounds.

5. Fry:
Heat oil in a deep frying pan to about 180°C (medium-high heat). Fry the vetkoek in batches, turning them occasionally until golden brown and crispy on all sides (about 3–4 minutes per side).

6. Drain:
Remove the vetkoek from the oil and drain on paper towels.