Place the flour, salt and fructose into a stand mixer bowl

Rub the butter in to the flour, using your fingertips until it resembles bread crumbs

Add the yeast and using the dough hook, give it a quick mix

Add the water and start kneading on a slow speed until a dough forms

Continue kneading for 10 minutes

Cover and set aside to prove until doubled in size

Turn out onto a lightly floured surface and gently knock back the dough

Divide into 8 pieces, weighing approximately 50g each, and roll into balls

Place each one onto a floured baking tray, leaving enough space for them to rise

Cover with lightly oiled cling film and set aside for 30 minutes

Place enough oil into a wok (or sauce pan) so that it will come half way up the vetkoek

Heat over a medium to high temperature

Lightly dust the top of the vetkoek with flour and then gently drop one ball into the oil

When it is golden brown on one side, flip it over and then add the second ball

Remove the first ball and set aside to drain on kitchen towel

Continue with this frying process until all your vetkoek have been cooked