Koeksisters

Method

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1. Make the syrup: put the sugar, water, cinnamon, ginger and cream of tartar in a saucepan. Stir over low heat until the sugar dissolves, then boil for 8 minutes without stirring. Cool, then chill for at least 4 hours.

   Mark done Start 8 min timer

2. Mix the flour, baking powder and salt and rub in the butter until the mixture looks like breadcrumbs. Beat the egg with the milk and stir in to make a soft dough. Knead for 5 minutes, until smooth.

   Mark done Start 5 min timer

3. Cover the dough and rest it for 30 minutes.

   Mark done Start 30 min timer

4. Roll the dough out to a rectangle 1 cm thick and cut into strips of about 1 cm x 10 cm. Plait three strips together and pinch the ends firmly.

   Mark done

5. Heat the oil in a deep pan to 170°C / 340°F. Fry the plaits a few at a time for 2 to 3 minutes per side, until deep golden.

   Mark done Start 2 min timer

6. Lift each one out, drain for a few seconds and drop it straight into the ice-cold syrup for 1 to 2 minutes, turning once.

   Mark done Start 1 min timer

7. Lift onto a wire rack to drain and serve the same day.

   Mark done

Chef’s Tips

• Keep the syrup ice cold. Warm syrup makes the koeksisters soggy instead of crisp.
• Put the hot koeksisters in the syrup straight from the oil. The temperature difference is what makes them crisp.
• Pinch the ends of the plait firmly so it does not unravel in the oil.

Pairing Suggestions

• Strong tea
• Rooibos
• Coffee

Storage & Reheating

Best on the day they are made. Keep in an airtight tin up to 3 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.