South Africa / Dessert
Koeksisters (Fried Braided Pastry in Syrup)
A koeksister is a fritter, usually in the shape of a plait, that is dipped in a cold syrup mixture. Koeksisters are very rich and are usually served as a special treat or kept for festive occasions. Making koeksisters is time-consuming and labour-intensive (another reason why it is not often made in modern day homes), so plan ahead to set a night and day aside for making this delicious treat. If you keep your oil hot and the syrup very cold you get the perfect koeksister—crisp and crunchy on the outside and soft, moist and syrupy on the inside. The syrup is made the night before to chill in the refrigerator in two containers. While making the koeksisters one of the containers is kept chilled in the refrigerator, to replace the other container of syrup when it heats up after a few batches of the fried dough have been dipped into the first container of syrup. If the syrup isn't cold, the dough won't soak up the syrup and you will end up with a dry koeksister.
Ingredients
- granulated sugar, white1 kg
- water, 2 cups500 ml
- ginger, fresh; peeled and bruised; or 2–3 cinnamon sticks; optional1 piece
- cream of tartar, pinch1 ml
- salt1 pinch
- lemon juice2 1/2 tsp
- all purpose flour240 g
- baking powder, 20 ml4 tsp
- salt1 pinch
- butter, 30 ml2 tbsp
- buttermilk, or soured milk or water mixed with lemon juice125 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
Combine all ingredients in a saucepan. Bring to a boil, stirring until the sugar has dissolved.
Turn the heat down, and simmer for 5–8 minutes.
Cool the syrup to room temperature.
Divide it into 2 containers, and place in the refrigerator to chill overnight.
Sift together flour, baking powder, and salt.
Rub in butter.
Add buttermilk. Mix into a soft dough and knead thoroughly. It helps if you oil your hands lightly when starting to knead the dough.
Cover the dough with a damp cloth, and leave it to rest for 15 minutes.
Roll the dough out to a thickness of 5 mm and cut into 5 x 70 mm (½ cm x 7 cm) strips. Press the ends of two or three strips together and twist or plait, then press the ends together again. Keep the dough you are not working with covered with a damp cloth.
Deep fry in hot oil until golden brown on both sides.
Remove with a slotted spoon and dip the pieces immediately in the ice cold syrup.
Remove and place the koeksisters on a wire rack so that the excess syrup can drain.
Store the koeksisters in a sealed container in the refrigerator. They freeze well and can be served straight from the freezer.
