500g flour
250-375ml milk or water
30ml baking powder
55g butter, grated
1 egg
2ml salt
1kg sugar
500ml water
2 pieces fresh ginger, peeled and crushed
2ml cream of tartar
pinch of salt
grated rind and juice of ½ lemon

(syrup – prepare beforehand)
1) Place all the ingredients in a saucepan. Heat while stirring until the sugar has completely dissolved.
2) Cover the mixture and boil for 1 minute.
3) Remove the saucepan lid and boil the syrup for a further 5 minutes, but do not stir it.
4) Remove the syrup from the stove and allow it to cool for at least 2 hours in a refrigerator, or overnight.
5) Sieve the dry ingredients together and rub in the grated butter or cut it in with a pastry cutter.
6) Beat the egg, add 250ml (1 cup) of the milk or water and mix lightly with the dry ingredients to a soft dough.
7) Add more milk or water if the dough is too stiff.
8) Knead well until small bubbles form under the surface of the dough.
9) Cover with a damp cloth and allow to stand for between a half and one hour.
10) Roll out the dough to a thickness of 1 cm, then form koeksisters in one of the following ways:
Cut strips 1 cm wide and twist 2 strips together, or plait 3 strips together, cutting the twisted, or plaited lengths at 8cm intervals and pinching the ends together.
Cut the dough into 8x4cm pieces. Cut 2 vertical slits in each piece, reaching to 1cm from the end. Plait the 3 strips that have been formed and pinch together the loose ends.
11) Heat 7-8cm deep oil to 180-190 °C; stand the container of prepared syrup in a bowl of ice to keep cold.
12) Fry the koeksisters for 1-2 minutes, or until golden-brown, then turn them over with a fork and fry uthe other side the same.
13) Remove and drain the koeksisters for a moment on paper towel and then plunge them into the cold syrup for 1-2 minutes.

14) Remove koeksisters from the syrup with a slotted spoon or lifter, allowing the excess syrup to flow off.
15) Drain koeksisters slightly on a wire rack.

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