Master the art of this braided local heritage treat
Serves 12
Total time: 1 hour
Ingredients
For the syrup
Sugar 3 cups
Water 13/4 cups
Cream of tartar 1/2 tsp
Cinnamon sticks 2
Fresh ginger, sliced 2 cm
Lemon juice 2 tsp
For the dough
Flour 4 cups
Baking powder 2 tbsp
Salt 1/2 tsp
Butter, chopped 3 tbsp
Egg 1
Milk 1 cup
Vegetable oil, for frying
Method
For the syrup
- Bring the sugar, water and cream of tartar to a boil in a pot over medium heat. Add the cinnamon, ginger and lemon juice. Simmer for 10 minutes.
- Cool to room temperature, then divide the mixture between two bowls. Place in the freezer while you make the dough.
For the dough
- Sift together the dry ingredients. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
- Whisk together the egg and milk. Make a well in the centre of the dry ingredients and add in the egg mixture. Mix until a dough comes together.
- Turn out onto a floured surface and knead for 5 minutes until smooth. Cover with cling film and allow to rest for 15 minutes.
- Grease a flat working surface and rolling pin. Roll the dough until 5 mm thick. Cut into 5 x 15 cm strips.
- Slice three strips from each one, leaving the top intact. Plait and then pinch the ends together.
- Heat enough oil to deep-fry over medium heat. Fry the koeksisters in batches for 6-7 minutes, until dark golden brown. Drain on kitchen towel.
- While hot, dip each koeksister into the chilled syrup with a slotted spoon, then arrange on a wire rack to allow excess syrup to drip off.
Did you know?
Shocking the hot koeksisters in ice-cold syrup creates a crispy crust with a soft interior.
Photography: Courtesy Images