Koeksisters

The story

Koeksisters combine plaited fried dough with ice-cold syrup; the Afrikaner version differs from the spiced coconut koesister of Cape Muslim tradition. The dish is recognised for plaited syrup-soaked pastries. Its success depends on preserving the intended contrast of texture, seasoning and temperature, so the defining ingredient remains clear rather than being buried by garnish or sauce. They are associated with church bazaars, family baking and weekend sweet shops.

Ingredients

• Dough
• 420 g plain floursifted · 420 g plain flour, sifted
• 12 g baking powder12 g baking powder
• 45 g butterrubbed into flour · 45 g butter, rubbed into flour
• 180 ml milkcold · 180 ml milk, cold
• Frying
• 900 ml neutral oilfor deep frying · 900 ml neutral oil, for deep frying
• Syrup
• 500 g white sugar500 g white sugar
• 260 ml water260 ml water
• 20 ml lemon juice20 ml lemon juice
• 1 piece cinnamon stickoptional · 1 piece cinnamon stick, optional

Method

1. Make the syrup first

   Boil sugar, water, lemon and cinnamon for 8 minutes, then chill until icy cold. Cold syrup is what gives koeksisters their glassy sticky crust.

   Look for: Syrup is clear and slightly thick Tip: Make the syrup the day before for the best contrast. Avoid: Do not use warm syrup or the pastries will soften.

2. Make the dough

   Rub butter into flour and baking powder, add milk and knead lightly for 2 minutes. Rest covered for 30 minutes.

   Look for: Soft dough that is not sticky Tip: A short rest makes plaiting easier. Avoid: Do not over-knead or the pastry becomes tough.

3. Shape the plaits

   Roll to 7 mm thick, cut strips and plait firmly, pinching the ends so they do not open in the oil.

   Look for: Even small plaits Tip: Keep shaped pieces covered. Avoid: Do not make them too thick or the centre stays doughy.

4. Fry and soak

   Fry at 170°C for 4 to 5 minutes until deep golden, then plunge straight into cold syrup for 30 seconds.

   Look for: Deep golden outside and syrupy shine Tip: Return syrup to the fridge between batches if it warms up. Avoid: Do not crowd the pan.

5. Drain and serve

   Lift onto a rack and serve once glossy but not dripping.

   Look for: Sticky shine with crisp edges Tip: They are best the day they are fried. Avoid: Do not stack while hot.

Nutrition

per serving

Approximate values for recipe content display; will vary by exact brands, fat level, serving size and accompaniments.