The secret of the crisp syrupy outside of koeksisters is that they are taken straight from hot oil and dipped into ice-cold syrup. This seals the syrup outside and leaves the inside dryish in contrast.
- 375ml water
- 800g sugar
- 2ml (1/2t) cream of tartar
- 2ml (1/2t) ground ginger
- 3 cinnamon sticks
- 500g cake flour
- 30ml (6t) baking powder
- 2ml (1/2t) salt
- 50ml (4T0 butter or margarine
- 2 eggs
- 250ml milk
- oil for deep frying
- To make syrup, heat water in a saucepan, add sugar and stir until dissolved. Add cream of tartar, ginger and cinnamon.
- Boil, uncovered, for 5 minutes. Do not stir, remove from stove and chill.
- While syrup is chilling, make koeksisters. Sift flour, baking powder and salt together.
- Add butter and rub in with fingertips until mixture resembles fine crumbs.
- Beat eggs and milk together and add to dry ingredients. Mix dough well, then knead lightly for 2 minutes to make it pliable.
- Cover basin with wax paper and leave for 1 hour.
- Roll dough to a thickness of 7.5 to 10mm. Cut into strips about 8 cm long and 2.5 cm wide. Cut each strip into three lengthwise, leaving one side uncut. Now plait the three pieces and press ends together firmly.
- Heat oil to 190ºC and deepfry koeksisters for 1 minute. (Do not fry too many at once)
- The syrup will warm up about halfway through, so divide the syrup into two bowls.
- Remove from oil, drain on brown paper for 1 minute and dip in cold syrup for 30 seconds. Remove from syrup and place on a dish to dry.