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Syrup Soaked Koeksisters with Cinnamon, Cardamom and Vanilla
Soft Syrup Soaked Koeksisters fried until lightly crisp, then soaked in warm cinnamon, cardamom and star anise syrup. A sweet South African inspired treat best served warm with coconut.
Why you’ll love and enjoy these Syrup Soaked Koeksisters
- The dough is soft, lightly sweet and packed with warm spice.
- The hot spiced syrup soaks into the fried pieces without making them completely soggy.
- They’re the kind of treat that’s especially good while they’re still warm.
Additional Information
- Can this be frozen? Yes. For the best texture, freeze the fried, unsyruped koeksisters rather than freezing them after they’ve been soaked. Let them cool completely, freeze them in a single layer first, then transfer them to an airtight container or freezer bag for up to 2 months. Thaw at room temperature and warm them gently before dipping them into freshly made hot syrup.
- How long can they be stored and how? Once soaked in syrup, they’re best eaten the same day, but they can be kept covered at room temperature for about 1 day. For longer storage, refrigerate them in an airtight container for up to 3 days. The texture will soften as they sit, so warm them gently before serving.
- How hot should the oil be? About 350⁰F (175⁰C) is a good starting point.
- How sticky should the syrup be? It should coat the back of a spoon lightly and feel syrupy, but it shouldn’t be thick like caramel.
- Why do the fried pieces need to go into hot syrup? The hot fried dough absorbs the syrup more readily, giving you that soaked, fragrant finish.
- Can I make the syrup ahead? Yes. Warm it gently before using it so it’s loose enough for dipping.
- Why not add lots of flour when the dough is sticky? Too much extra flour can make the fried dough dense and tough. Add only enough to make it manageable.
Ingredient substitutions
- Cake flour: All-purpose flour can be used, although the texture may be slightly different.
- Self-raising flour: Use all-purpose flour plus baking powder if needed, but because this recipe already contains yeast, don’t go overboard with extra leavening.
- Klim: Another powdered milk can be used in the same amount, or it can be left out if necessary.
- Brown sugar: White sugar works in both the dough and syrup.
- Butter: Salted or unsalted butter will work. If using salted butter, you can slightly reduce the added salt.
- Milk: Whole milk gives the richest dough, but 2% milk can also be used.
- Mixed spice: Use your favourite warm baking spice blend. If you don’t have one, a combination of cinnamon, nutmeg and a little ground cloves works.
- Cardamom: It can be left out, although you’ll lose some of the fragrant flavour in the syrup.
- Star anise: Leave it out if you don’t like its liquorice-like flavour.
- Desiccated coconut: Completely optional. The koeksisters are still good without it.
Syrup Soaked Koeksisters
- Prep Time: 25 minutes
- Proofing Time: 75 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 10 minutes
- Yield: 30–36 depending on size 1x
- Category: Indian Recipes
- Method: Moderate
- Cuisine: South African
Description
These golden fried treats are soft and warmly spiced inside, then dunked into a fragrant cinnamon, cardamom and star anise syrup while they’re still hot. They’re best eaten warm, with a little coconut on top if that’s your thing.
Ingredients
Units
Scale
Dough
- 4 cups cake flour
- 2 cups self-raising flour
- 2 tbsp Klim powdered milk
- 1/4 cup brown sugar
- 1/2 tsp salt
- 3 tsp – 10 g instant yeast
- 5 tsp – 30 ml powdered mixed spice
- 2 tsp – 10 ml powdered cinnamon
- 3 tbsp solid butter
- 1 1/2 cups hot water
- 1 tbsp oil
- 1 1/2 cups milk
- 2 tsp vanilla essence
- 1 large egg
- Oil, for deep frying
Spiced Syrup
- 2 cups brown or white sugar
- 3 cups water
- 3 cinnamon sticks
- 5 cardamom pods, lightly crushed
- 2 star anise
Optional
- Desiccated coconut, for sprinkling
Instructions
- In a large bowl, whisk together 4 cups cake flour, 2 cups self-raising flour, 2 tbsp Klim powdered milk, 1/4 cup brown sugar, 1/2 tsp salt, 10 g instant yeast, 30 ml powdered mixed spice and 10 ml powdered cinnamon.
- In a separate bowl, combine 3 tbsp solid butter and 1 1/2 cups hot water.
- Stir until the butter has melted.
- Add 1 tbsp oil, 1 1/2 cups milk and 2 tsp vanilla essence. The mixture should be warm rather than piping hot.
- Beat 1 large egg, then add it to the liquid mixture.
- Pour the liquid mixture into the dry ingredients and mix thoroughly until you have a soft dough.
- Knead the dough for about 6 to 8 minutes, either by hand or with a dough hook, until it feels smooth and elastic. If it’s very sticky, add a little flour at a time. Don’t add too much flour, though. You want the finished koeksisters soft, not heavy.
- Lightly oil the dough, cover the bowl and leave it in a warm, draught-free spot to rise for about 1 hour, or until roughly doubled in size.
- Once risen, gently deflate the dough and roll it into a long sausage shape about 5 cm in diameter.
- Cut the dough into slices about 2 cm thick. Place them on a lightly floured surface and leave them to puff up again for about 15 minutes.
- Heat enough frying oil for deep frying to about 350⁰F (175⁰C). Keep the heat around medium so the koeksisters cook through without becoming too dark on the outside.
- Fry the dough pieces in batches until they’re deep golden brown, turning them as needed so they colour evenly. Don’t overcrowd the pot or the oil temperature will drop.
- Remove the fried koeksisters with tongs or a slotted spoon and drain briefly on paper towel or a clean dish towel.
- While the dough is rising, make the syrup. Add 2 cups brown or white sugar, 3 cups water, 3 cinnamon sticks, 5 lightly crushed cardamom pods and 2 star anise to a large saucepan.
- Bring the syrup to a boil over medium heat, stirring until the sugar has completely dissolved.
- Let it simmer until it becomes slightly syrupy and sticky, about 8 to 12 minutes. You’re not looking for a thick caramel. It should still be loose enough for the koeksisters to soak it up.
- Once the syrup is ready, reduce the heat to low and keep it hot.
- Add the hot fried koeksisters to the hot syrup and let them simmer in the syrup for about 1 minute, turning them once so both sides get coated.
- Remove them with tongs and let the excess syrup drip back into the saucepan.
- Sprinkle with desiccated coconut, if you like, and serve warm.
Small kitchen note: If the syrup starts getting noticeably thick while you’re frying, add a splash of hot water and stir. You want it sticky enough to cling to the koeksisters, but not so thick that it turns sugary or difficult to dip
Notes
Prepared, tried, and tested by Irene
Nutrition
- Serving Size: 1
- Calories: 152
- Sugar: 13.2 g
- Sodium: 125.5 mg
- Fat: 1.9 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 31.1 g
- Fiber: 0.9 g
- Protein: 2.8 g
- Cholesterol: 8.3 mg
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The Spiced Syrup Is What Makes These Golden Bites So Good
The Spiced Syrup Is What Makes These Golden Bites So Good is an inviting take on a beloved South African treat, with tender fried dough soaked in warm cinnamon, cardamom and star anise syrup. The combination of soft texture, fragrant spices and a sweet syrupy finish makes this recipe especially tempting while it’s still warm.
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