Jumbo Magwinya recipe

Finished vetkoek filled and ready to be eaten

What do you call Magwinya in your language? I’ve heard them go by several names in my lifetime from ‘amagwinya’ to ‘mandasi’ to ‘puff puff’ to ‘di bhebhe’ to ‘vetkoek’, but whatever you call them, one thing we can all agree on is that there’s nothing as wholesome as biting into that golden outer crispiness and inside the delectable, warm softness of this popular snack.

So just the other day, the craving for them crept onto me and I decided to make them for my partner and I for lunch! Share the goodness with your loved ones too with the below recipe… or you could just make them for yourself! Enjoy!

(Makes 5 to 6 servings)


  • 500 grams flour (or cake flour without raising agent)
  • 4 tablespoons/30 grams of sugar
  • 2 teaspoons instant yeast
  •  1/2 teaspoon salt (optional)
  • 1 tablespoon cooking oil (and extra for deep frying) 
  • 500 milliliters warm water


  • Gather the ingredients. 
  • In a clean bowl, mix all the dry ingredients together.
  • Add the warm water and vegetable oil and begin to mix into a soft dough.
  • Once the dough has been mixed very well, cover with a tea towel and set aside to rise for an hour. (You will note that no kneading is required for this dough in comparison to the vetkoek, this dough is much moister and softer.)
  • After an hour, the dough will have doubled in size. Proceed to mix it again, this helps to achieve softer dough. After mixing allow to rest for a further 10 minutes.
  • In the meantime, heat up enough vegetable oil in a pot for deep frying.
  • Scoop out some batter with a large spoon and drop it into the hot oil. You may need another spoon to help with this as the dough is sticky. Ensure the oil is being heated under a medium flame to prevent the magwinya from browning too quickly without fully cooking on the inside. Fry the magwinya until golden brown, ensure that you turn them over to ensure even browning.
  • Once ready, scoop the magwinya out of the pot and place onto absorbent kitchen paper for draining away the excess oil.
  • Serve the magwinya as they are with a cup of tea or stuffed with your favorite foods (mine being mince and cheese) and a glass of cold coke!
  • Enjoy!
Written by: Lerato Kgamanyane