• Prepare your taste buds for a sweet and syrupy journey through South African cuisine with this homemade Koeksisters recipe. These golden, twisted, and syrup-soaked treats are a beloved delicacy in South Africa, offering a delightful fusion of crunchy exteriors and sticky, sweet interiors.

    Koeksisters

    Serves: 10
    Cooking Time: 2 hrs + 2 hrs, to chill

    Ingredients

    • DOUGH

    • 40g butter
    • 600g cake flour + extra, to roll
    • pinch salt
    • 30ml (2 tbsp) baking powder
    • 160ml water, mixed with 160ml milk
    • 1 egg, beaten
    • SYRUP

    • 1,76kg sugar
    • 1L (4 cups) water
    • 50ml lemon juice
    • 4 cinnamon quills
    • 10g fresh ginger, sliced
    • 2,5ml (½ tsp) cream of tartar
    • sunflower/canola oil, to deep-fry

    Instructions

    1

    For the dough, rub the butter into the dry ingredients. Combine the wet ingredients and add to the dry ingredients.

    2

    Mix to a soft, smooth dough using your hands. Cover with cling film and set aside to rest, at least 20 minutes (a few hours is ideal).

    3

    For the syrup, bring all of the ingredients to a boil. Simmer, 5 minutes, remove from heat, transfer to 3 deep containers covered in cling film and place in the freezer to chill, 2 hours.

    4

    To assemble the koeksisters, roll the dough out to 0,5cm thickness (using a little extra flour to aid rolling) and cut into rectangles of 10cm x 3cm. Cut either 2 or 3 slits into the length of each rectangle, leaving them joined at the top.

    5

    Plait or twist and then secure the ends firmly by pinching the dough together. Do not stretch the dough while plaiting. Set aside to rest, at least 10 minutes.

    6

    In a deep fat fryer or large, deep pot, heat the oil to 160˚C – 170˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Deep-fry the koeksisters until golden brown all around. Immediately submerge in the ice-cold syrup. Use the 3 containers of syrup alternatively, replacing the syrup that’s heated up with the cold syrup. Leave submerged in syrup until the next batch is done, then drain on a wire rack over a tray, catching excess syrup and reserving it for further use.

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    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com