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
