The secret is to keep the syrup cold and the Koeksisters hot so they soak up the syrup just right. Make your syrup the night before and refridgerate for the best results.

Ingredients

Koeksister dough:
480 g Cake Wheat Flour
50 g Butter
2 Eggs
250 ml Milk
30 ml / 2 tablespoons Baking powder
A pinch of salt
Oil for frying

Syrup:
800 g Sugar
375 ml Water
2 ml Cream of tartar
2 ml Ground ginger
3 sticks Cinnamon

Recipe Instructions

First make the syrup by heating water in a saucepan, add sugar and stir until all the sugar has dissolved. Add cream of tartar, ginger and cinnamon to the syrup. Boil, uncovered, for 5 minutes. Do not stir. Remove from stove and chill in the refrigerator.

To make the koeksisters: Sift dry ingredients together in a mixing bowl. Add butter and rub in with your fingertips until mixture resembles fine breadcrumbs.

Beat the eggs and milk together and add to the dry ingredients. Mix the dough well, then knead lightly for 2 minutes to make it pliable. Place in a bowl and cover with a cloth. Allow to prove for an hour.

Roll dough out to your desired thickness and cut into strips. The dough will expand on cooking.

Take two strips of dough and twist them around each other, securing both ends.

Fry in pre-heated oil (190°C) until golden brown and cooked through. Remove from the oil, drain on paper towel for a minute and then dip into the cold syrup for 30 seconds. Remove from syrup and place onto a dish to dry.

General Info:

10 Minutes
Serves: 24 (size dependent)

Cake Wheat Flour

Available in 1 kg, 2,5 kg, 5 kg, 10 kg, 12,5 kg, 25 kg, 50 kg

View Product

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