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Koeksisters Recipe

Koeksisters are a South African sweet treat made of plaited dough that is deep fried and soaked in a sweet syrup. The secret is preparing the syrup a day ahead to allow it to chill before dipping the koeksisters. The document provides a detailed recipe to make the koeksisters including instructions for making the dough from flour, butter, baking powder, salt and milk or water. It also includes directions for making the syrup from sugar, water, ginger, cream of tartar, lemon rind and juice. The koeksisters are deep fried until golden brown then soaked in the chilled syrup before serving.

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490 views1 page

Koeksisters Recipe

Koeksisters are a South African sweet treat made of plaited dough that is deep fried and soaked in a sweet syrup. The secret is preparing the syrup a day ahead to allow it to chill before dipping the koeksisters. The document provides a detailed recipe to make the koeksisters including instructions for making the dough from flour, butter, baking powder, salt and milk or water. It also includes directions for making the syrup from sugar, water, ginger, cream of tartar, lemon rind and juice. The koeksisters are deep fried until golden brown then soaked in the chilled syrup before serving.

Uploaded by

literarysparrow
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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KOEKSISTERS

The sweet taste of these plaited dough cakes makes them a great favorite in South Africa. The secret of their success, some claim, is in preparing the syrup a day ahead and chilling it before dipping the koeksisters.

PREPARATION TIME: 1 HOUR CHILLING TIME FOR THE SYRUP: 2 HOURS


OR OVERNIGHT STANDING TIME: 30 MINUTES TO 1 HOUR COOKING TIME: 50 MINUTES

For the syrup:

1 kg sugar 500ml (2 cups) water 2 pieces fresh green ginger (each 5 cm), peeled and crushed 2ml ( teaspoon) cream of tartar A pinch of salt Grated rind and juice of lemon
For the dough:

500 g flour 2ml ( teaspoon) salt 30ml (2 tablespoons) baking powder 55 g butter, grated 1 egg 250-375ml (1-1 cups) milk or water Sunflower oil for deep-frying
To make the syrup, put all the ingredients in a saucepan. Heat (stirring) until the sugar has completely dissolved. Cover the mixture and boil for 1 minute. Remove the saucepan lid and boil the syrup for a further 5 minutes, but do not stir it. Remove the syrup from the stove and allow it to cool for at least 2 hours in a refrigerator, or preferably overnight. To make the dough, sieve together the dry ingredients and rub in the grated butter with your fingertips, or cut it in with a pastry cutter.

Beat the egg, add 250ml (1 cup) of the milk or water and mix lightly with the dry ingredients until it forms a soft dough. Add more milk or water if the dough is too stiff. Knead well until small bubbles form under the surface of the dough. Cover with a damp cloth and allow to stand for 30 minutes-1 hour. Roll out the dough to a thickness of 1 cm, then form koeksisters in either 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. Alternatively, cut the dough into 8cm x 4cm 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. Heat 7-8cm deep oil to 180-190C a cube of day-old bread should turn goldenbrown in a minute. Fry the koeksisters for 1-2 minutes, or until golden-brown, then turn them over with a fork and fry until golden-brown on the other side. Remove the koeksisters with a lifter or slotted spoon, drain them for a moment on paper towel and then plunge them into the cold syrup for 1-2 minutes. Stand the container of syrup in a bowel of ice so that the syrup will stay cold. Remove the koeksisters from the syrup with a lifter or slotted spoon, allowing the excess syrup to flow back into the basin, then drain them slightly on a wire rack. VARIATIONS: For a lighter dough, use sour milk or buttermilk, or add lemon juice to the water. For a more cake-like texture, add 2 wellbeaten eggs to the milk and 2ml ( teaspoon) grated nutmeg. Without eggs, the koeksisters have more of a doughnut consistency. Adding 5-10ml (1-2 teaspoons) glycerin to the syrup will give the koeksisters a shiny appearance when coated.

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