1. 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.
2. In a separate bowl, combine 3 tbsp solid butter and 1 1/2 cups hot water.
3. Stir until the butter has melted.
4. Add 1 tbsp oil, 1 1/2 cups milk and 2 tsp vanilla essence. The mixture should be warm rather than piping hot.
5. Beat 1 large egg, then add it to the liquid mixture.
6. Pour the liquid mixture into the dry ingredients and mix thoroughly until you have a soft dough.
7. 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.
8. 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.
9. Once risen, gently deflate the dough and roll it into a long sausage shape about 5 cm in diameter.
10. 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.
11. 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.
12. 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.
13. Remove the fried koeksisters with tongs or a slotted spoon and drain briefly on paper towel or a clean dish towel.
14. 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.
15. Bring the syrup to a boil over medium heat, stirring until the sugar has completely dissolved.
16. 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.
17. Once the syrup is ready, reduce the heat to low and keep it hot.
18. 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.
19. Remove them with tongs and let the excess syrup drip back into the saucepan.
20. 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