Koeksisters – Another South African Speciality

This is also a classic South Africansweet‘ temptation!
Tony’s Recipe  
6 x 250 ml sugar (1.2 kg)
750 ml water
5 ml cold water
      5 ml ground ginger
1 cinnamon stick OR …..
1 ml ground cinnamon
rind of one lemon
20 ml lemon juice
4 x 250 ml cake flour (560 g)
5 ml salt
30 ml margarine
15 ml sugar
2 eggs
about 200 ml water
cooking oil for frying
  1. For the Syrup: Using a large pot, dissolve the sugar in the water and bring to the boil.
  2. Mix cream of tartar and cold water together and add to the syrup.
  3. Then add the ginger, cinnamon, lemon rind and lemon juice.
  4. Boil for 10 minutes and leave to cool.  Refrigerate until very cold – overnight, if possible.
  5. For the dough:  Sift the dry ingredients together and rub in the margarine until the mixture resembles fine breadcrumbs, then add the sugar.
  6. Beat the eggs with the 200 ml of water and add to the dry ingredients, mixing to a soft dough.  Add more water if necessary.
  7. Knead the dough lightly for a few minutes, until smooth.  Cover with plastic wrap and leave to rest for at least one hour.
  8. Roll out dough to a thickness of about 5 mm. (Or the size you are comfortable with)
  9. Cut strips aproximately 1 cm wide and 8 cm long. (Or the size you are comfortable with)
  10. Join the ends of the 3 strips and plait.  Alternatively, take two strips 15 cm long, join ends and roll.  (Another option, is roll into bite sized balls).
  11. Deep-fry the koeksisters in oil until brown on both sides.
  12. Then, immediately, dip into ice cold syrup, making sure that the koeksister is soaked through.
  13. Remove with a slotted spoon and turn onto a wire rack.
  14. If the syrup becomes warm, return to the fridge.
  15. Store koeksisters in the fridge before serving.
What I like to do is put them into a tupperware with a lid and every hour or so, turn the tupperware upside down.  This ensures an even coating.
This should make about 48 at the original size and more or less depending on YOUR preference.!
  • Do not fry the koeksisters too quickly or the outside will be cooked, and the inside will still be raw.
  • Use two bowls of syrup.  Keep one in the fridge while using the other.
  • Keep koeksisters in the deep-freeze and remove about 30 minutes before using.

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