Koeksisters

Koeksisters are a traditionally South African decadent little treat. The ginger in the syrup adds a special little zing to this crisp and cold sinfully sweet treat.

The koeksister syrup:

    · 4 cups sugar · 1 cup water · 1 tsp cream of tartar · ½ tsp tartaric acid · 1 tsp vanilla essence or 1 tsp grated orange rind or 1 tsp ground cinnamon or 1/3 tsp ground ginger
    Add the dry ingredients to the water and bring the mixture to the boil. Allow it to simmer for 10 minutes or until syrupy. Set the syrup aside to cool. It is advisable to make the syrup first and to leave it in the fridge overnight. The koeksister batter:
      · 1 egg · 2 cups flour · 6 tbsp milk · 6 tbsp margarine or butter · 2 tsp baking powder · 1 tsp salt
    Sift the flour, baking powder and salt into a mixing bowl. Cut or rub the margarine or butter into the dry ingredients. Beat an egg thoroughly and add it to the milk. Add this to the flour mixture, taking care to handle as little as possible. Refrigerate the dough for at least one hour. Roll out the dough to a thickness of ¼ inch. Cut into strips that are approximately 31/2 inches long and 1 inch wide. Cut each strip into three lengthways, leaving one side uncut, and plait the pieces, pressing the cut ends together firmly. Pre-heat vegetable oil in a deep pan and remove half of the syrup from the fridge. Deep-fry the koeksisters in the oil until golden brown. Drain them for a few seconds on absorbent paper. Dip the koeksisters into the cold syrup, for a few seconds, whilst they are still hot. This will seal the syrup outside and leave the inside of the koeksister dry in contrast. The syrup will gradually become hot, so when you have done about half of the koeksisters take the remaining syrup from the fridge and use this for the balance of the koeksisters.

1 Response to "Koeksisters"

  1. Unknown says:
    November 26, 2015 at 11:15 PM

    Foto: Jacques Stander
    Foto: Jacques Stander


    Maak 10
    Bereiding: 10 min.
    Rustyd: 50 min.
    Gaarmaaktyd: 20 min.

    4 x 250 ml (4 k) meel
    10 g droƫ gis
    5 ml (1 t) sout
    10 ml (2 t) suiker
    375 ml (1½ k) louwarm water
    olie vir diepbraai

    Sif die meel, gis, sout en suiker in ’n bak. Voeg die water by en meng goed.
    Skep oor op ’n oppervlak wat liggies met meel bestrooi is en knie vir vyf minute of tot deeg sag is.
    Bedek en hou 40 minute in ’n warm plek of tot die grootte verdubbel het. Druk die lug uit die deeg en knie ’n minuut. Verdeel in balletjies van 15 g elk.
    Sit eenkant op ’n skinkbord op ’n warm plek en laat dit 10 minute in grootte verdubbel.
    Verhit intussen ’n pot olie oor matige hitte. Hou die temperatuur tussendeur dop deur ’n klein stukkie deeg in die olie te plaas. Dit moet deurkook, maar nie te vinnig bruin word nie.
    Sodra die olie reg is, plaas twee tot drie deegballetjies daarin en kook drie minute; draai dit halfpad deur om. Verwyder met gaatjieslepel en dreineer op kombuispapier. Doen dieselfde met die res van die deeg.
    Bedien met konfyt en kaas of enige vulsel wat jy verkies

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