Cinnamon Sugar Fat Cakes
Deliciously fluffy and airy fat cakes (magwinya) that are soft on the inside and golden and crispy on the outside, accompanied by cinnamon sugar delight that is sure to satisfy your sweet tooth and taste buds.
Fat cakes also known as “magwinya,” or “vetkoek” are a popular street food snack in South Africa. These delicious deep-fried dough balls are easy to make, perfect for sharing with family and friends and can be enjoyed as a sweet or savoury snack or as a breakfast meal.
I’ve always been a big fan of magwinya. It’s not just one of those foods that I’d only eat for a treat, it’s also a source of comfort and a reminder of all the fun and silly childhood memories I have attached to it.
I remember the days when my grandma used to take me to the market to buy them. She had an eye for the best ones and always picked the ones with the flakiest crust and the buttery, golden-brown bottoms. Even though she was a strict disciplinarian, she would always let me pick my own ones from the tray, as she stretched her hand to pay.
She would always try to make me as excited about food as she was, and so fat cakes never failed to make me happy.
These incredibly fluffy fat cakes will always bring joy to me. Because they remind me of the warmth of my great-grandmother’s love and the special bond we shared together. Even though she’s gone, I smile whenever I come across them at the market or make them at home since each mouthful reminds me of the wonderful moments we had together.
I also remember the times when my childhood friends and I would get together and play while sharing some fat cakes. We would use the white doughy part to make little circles to make them go a long way, to savour the moment. We’d also make jokes and have a laugh as we enjoyed our juicy fat cakes.
But the best part about fat cakes is that they are as comforting and as satisfying today as it was when I was a kid.
So, if you need to treat yourself or someone you love, make them a batch of these sugary fat cakes.
So, what is magwinya?
This fluffy deep-fried is not only a South African favourite but a well-loved snack across African continents. I know the Nigerians call it puff-puff and the Kenyans refer to it as mandazi. The method to make varies depending on where you live. The dough is then deep-fried until it is golden brown and crispy on the outside and soft and fluffy on the inside.
However, if you are making it at home, you can choose to make it sweet or savoury. It is traditionally served on its own or with a cup of tea, but it can now also be served with chips, jam, or stew, making it a versatile and tasty snack that is enjoyed by many people around the world.
It is often served as a snack or as a side dish and can be found in most restaurants and cafes. Magwinya is also a popular street food, with vendors selling it at markets and festivals.
Here’s a list of ingredients you’ll need:
- Flour: Use white or wholemeal self-raising flour
- Yeast: I used instant yeast for this recipe
- Sugar: I used granulated brown sugar but you can also use white sugar or caster sugar
- Salt: I used pink Himalayan salt but you can also use sea salt.
- Water: You will also need warm water to help the dough rise,
- Oil: You will need oil for deep-frying.
- Ceylon cinnamon: This is known as real cinnamon but you can also use casein cinnamon which is the most popular type found at most supermarkets.
- Sugar: Use caster sugar but icing sugar will also work.
Tips For Making and Serving the Perfect fat cakes
It requires a few simple steps and a bit of patience. Here are some tips:
- Use warm water: This will activate the yeast in the dough and help the dough to rise properly.
- Be patient: After mixing the batter, allow it to rise in a warm place until it has doubled in size. This will take around 30 minutes to an hour.
- Drain on paper towels: Once the fat cakes are cooked, remove them from the oil and drain them on paper towels to remove any excess oil.
- Experiment with fillings: Try different fillings to see which ones you like best. As for me, I’ve made the sweeter version.
- Serve warm: they are best served warm. You can also opt to re-warm them in the microwave.
How to store fat cakes
Fat cakes are best enjoyed fresh, but they can also be stored and enjoyed over the course of a few days!
Before storing the fat cakes, make sure they have completely cooled. By doing this, condensation won’t build up inside the container, keeping it dry.
Place the vetkoeks in a plastic bag or an airtight container for storage. This will keep the vetkoeks fresh by preventing the entry of air and moisture.
Keep vetkoeks in a cool, dry place: Store the vetkoeks in a cool, dry place, such as a pantry or cupboard. Avoid storing the vetkoeks in direct sunlight or in a humid environment, as this can cause them to spoil quickly.
Reheat before serving: When ready to serve, reheat the vetkoeks in the microwave until warm. Please remember that the outside will not be as crispy as it was when first cooked.
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Cinnamon sugar fat cakes (magwinya)
Equipment
- 1 Large pot for deep frying
Ingredients
- 4½ cups self-raising flour
- 2 tsp Instant yeast
- 1 tsp salt
- 1 ½ cups water warm
- 1½ litre sunflower oil for deep frying
Toppings:
- 1 tsp cinnamon
- ½ cup sugar
Instructions
- In a large bowl, combine the self-raising flour, instant yeast, and pink Himalayan salt. Then, gradually add the warm water and mix the ingredients until a dough is formed.
- Knead the dough for about 10 minutes, cover the bowl with a cling film or cloth and leave it in a warm place for about an hour, until the dough is doubled in size.
- Once the batter has risen, mix it again and allow it to sit for another 10 minutes.
- Meanwhile, heat the oil in a large pan over high-medium heat until it sizzles, then reduce to low-medium heat to prevent the fat cakes from browning too quickly without fully cooking from the inside.
- Scoop out some batter with a large spoon and drop it into the hot oil. Use a second spoon to push the dough into oil, if needed.
- Deep-fry the magwinya until they are golden brown on both sides. Remove the fatcakes from the oil using a ladel draining spoon and place on paper towels.
- In a shallow dish, mix together the sugar and cinnamon together.
- While the magwinya are still warm, roll them in the cinnamon-sugar mixture to coat them evenly. Enjoy!
Notes
Nutrition
