In a large mixing bowl, combine 4 cups of all-purpose flour, 1/4 cup of white sugar, 1 teaspoon of salt, and 1 packet of instant dry yeast. Gradually mix in 1¾ cups of warm water (around 110°F) and 2 tablespoons of vegetable oil. Stir until well combined, then knead the dough on a floured surface for 8–10 minutes until it becomes soft, elastic, and slightly sticky.

Once kneaded, shape the dough into a ball and place it in an oiled bowl, turning it to coat. Cover the bowl with a clean cloth, and place it in a warm environment for about 1 hour, or until the dough has doubled in size and feels puffy to the touch.

Gently punch down the risen dough to release any air. Divide the dough into 10 equal portions, rolling each into a ball and slightly flattening them. Allow to rest on a floured surface for about 10 minutes.

In a deep frying pan, heat enough vegetable oil to cover the vetkoek halfway, aiming for a temperature of 350°F. Test the oil readiness with a small piece of extra dough.

Carefully lower 2–3 of the shaped dough balls into the hot oil, frying them for about 3–4 minutes on each side until golden brown. Remove with a slotted spoon and place on paper towels.

While still warm, immediately roll the vetkoek in a mixture of ½ cup of white sugar and 1½ teaspoons of ground cinnamon. Slice open and generously spread apricot jam inside.