Desserts/ Recipes

Koeksisters

koeksisters

Recipe supplied by Nkosi Zwelivelile Mandlesizwe Dalibhunga Mandela

Styling by Anna Trapido

Photograph by Curtis Gallon

Koeksisters

Print Recipe
Serves: 10 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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