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Syrupy South African Koeksisters with Cinnamon and Coconut
These Syrupy South African Koeksisters bring crisp fried dough and sweet cinnamon syrup together. Finish with coconut for a classic South African teatime treat.
Why You Will Love and Enjoy these Syrupy South African Koeksisters
- If you like your treats sweet, syrupy and a little bit special, these koeksisters are calling your name. They’re fun to plait, quick to fry once the dough has rested, and that cinnamon syrup takes them to another level.
- Easy dough: Maas keeps the dough soft and simple to work with.
- Fun to make: Rolling and plaiting the dough is half the fun.
- Sweet finish: Cool cinnamon syrup soaks into the hot fried dough beautifully.
- Coconut optional: Add desiccated coconut for extra texture, or leave it off.
- Perfect for tea: They’re made for afternoon tea, coffee and a little kitchen nibbling.
Additional Information
- Why does the dough need to rest for 2 hours? The resting time gives the flour time to hydrate and relaxes the dough, making it easier to roll and shape without fighting you.
- How do I know when the oil is ready? Aim for about 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough into the oil. It should sizzle immediately and rise steadily without browning too quickly.
- Why should the syrup be cooled before dipping? Hot koeksisters and cooled syrup work well together because the freshly fried dough can absorb the syrup without becoming excessively soggy.
- Why are my koeksisters greasy? The oil may not have been hot enough, or too many koeksisters may have been added at once. Both can lower the oil temperature and cause the dough to absorb more oil.
- Why did my koeksisters come apart while frying? The ends may not have been joined firmly enough. Pinch the ends of each plait together securely before placing it in the oil.
- Can I use yoghurt or buttermilk instead of maas? Yes. Plain yoghurt or buttermilk are good substitutes for maas. If using very thick yoghurt, loosen it with a small splash of milk or water so the dough remains soft.
- Can these be frozen? Yes. For the best texture, freeze the fried koeksisters before adding the syrup and coconut. Let them cool completely, then place them in an airtight freezer container for up to 2 months. Thaw in the refrigerator, gently warm them, then dip them in freshly made cooled syrup.
- How long can they be stored? Store syrup coated koeksisters in an airtight container at room temperature for up to 2 days. They’re best eaten fresh, as the syrup gradually softens the fried dough.
- Can I make the dough ahead?
Yes. Prepare the dough, cover it and refrigerate it overnight. Let it sit at room temperature briefly before shaping if it has become firm. - Can I leave out the coconut? Absolutely. The coconut is optional, and the koeksisters are still delicious without it.
- Can I make the syrup without cinnamon? Yes. Cinnamon adds a lovely South African teatime flavour, but you can leave it out for a simple sugar syrup.
Syrupy South African Koeksisters
- Prep Time: 135 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12–16 depending on size 1x
- Category: Appetizers and Snacks
- Method: Moderate Baking
- Cuisine: South African
Description
These syrupy South African koeksisters are made with only 4 everyday ingredients and a soft, easy dough. Fry them until beautifully browned, dunk them in cinnamon syrup, then finish with coconut if you like.
Ingredients
Units
Scale
Koeksisters
- 2 cups cake flour
- 2 tsp baking powder
- 1 tbsp butter
- 1 cup maas, plain yoghurt or buttermilk
- Vegetable oil, for deep frying
- Desiccated coconut, optional
Cinnamon Syrup
- 1 cup water
- 1 cup sugar
- 1 cinnamon stick
Instructions
- Rub 1 tbsp butter into 2 cups cake flour and 2 tsp baking powder with your fingertips until the mixture looks like fine breadcrumbs.
- Add 1 cup maas, plain yoghurt or buttermilk and mix until a soft dough forms. Don’t overwork it. If the dough feels unusually dry, add a small splash more maas, yoghurt or buttermilk, just enough to bring it together.
- Cover the dough and let it rest for 2 hours. This resting time makes the dough easier to handle and gives you a softer result.
- While the dough rests, make the syrup. Stir 1 cup water and 1 cup sugar together in a saucepan over medium heat until the sugar has dissolved.
- Add 1 cinnamon stick, bring the syrup to a boil, then let it boil gently for about 5 minutes. Remove it from the heat and allow it to cool completely. For the best coating, the syrup should be cold or well chilled when the hot koeksisters go in.
- When you’re ready to fry, heat enough vegetable oil for deep frying to about 350⁰F (175⁰C). You want the oil hot enough to brown the dough steadily without burning the outside before the middle cooks.
- Break off small pieces of dough and roll each piece into two long, even ropes. Twist or plait the two ropes together, then pinch the ends firmly so they don’t come apart while frying.
- Fry 2 koeksisters at a time in the hot oil for about 3 to 4 minutes, turning as needed, until they’re evenly browned and cooked through. Don’t overcrowd the pot because the oil temperature will drop.
- Remove the cooked koeksisters with a slotted spoon and drain briefly on paper towels.
- Dip each hot koeksister into the cooled cinnamon syrup, turning it so the syrup coats it well. Let any excess syrup drip off, then roll in desiccated coconut if you’re using it.
Notes
Prepared, tried, and tested by Gail
Recipe Card powered by
You only need 4 ingredients to make these syrupy treats.
Syrupy South African Koeksisters give soft maas dough a delicious transformation with crisp frying, cool cinnamon syrup and optional coconut. The recipe is straightforward enough for a home kitchen, yet the finished koeksisters feel special enough to put out for afternoon tea. One bite brings together the texture of fried dough with that sweet, fragrant syrup, making this a treat worth making while the kettle is on.
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