Koeksister

A koeksister or koesister comes from the Dutch word "koekje", the diminutive of koek meaning "cake". It is a South African syrup-coated doughnut in a twisted or braided shape (like a plait). It is prepared by deep-frying dough in oil, then dipping the fried dough into cold sugar syrup. Best eaten cold, koeksisters are very sticky and sweet and taste like honey.

Koeksisters are of Cape Malay origin. The Afrikaner version is much more syrupy and crispy while the Cape Malay version's texture is more like that of a cake, spicier, and usually covered in dried coconut. There is also a difference in spelling, the latter generally referred to as koesister.

Recipe:

Koeksisters Ingredients, To make traditional South African Koeksisters you will need:

For the Koeksister Batter:

1 egg beaten

2 cups flour

6 tablespoons of milk

6 tablespoons of butter (margarine can also work)

2 teaspoons baking powder

1 teaspoon of salt

The koeksister syrup:

4 cups sugar

1 cup water

1 teaspoon of cream of tartar

½ teaspoon of tartaric acid

1 teaspoon of vanilla essence or

1 teaspoon of grated orange rind or

1 teaspoon of ground cinnamon or

1/3 teaspoon of ground ginger

Make the Koeksister Syrup

1. Add the dry ingredients to the water and bring the mixture to the boil. 2. Allow it to simmer for about 10 minutes or until it starts to turn syrupy. 3. Set it aside allow to cool and then place in the fridge overnight.

Make the Koeksister Batter

1. sift the dry ingredients into a mixing bowl (flour, baking powder and salt). 2. cut or rub the margarine or butter into them, similar to making pastry.3. Add the milk to the beaten egg and then add this to your flour mixture and again like pastry it is important to handle as little as possible. 4. Place this koeksister dough in the fridge for at least an hour.5. Roll the cold dough to a thickness of about ¼ of an inch and cut into strips that are approximately 3 and a half inches long and about 1 inch wide. 6. Cut each of your strips into three lengthways, leaving one side uncut at the end, and plait the pieces, pressing the cut ends firmly together at the end. (hope this bit makes sense, but basically just imagine you are plaiting hair and you will get the idea.)

Fry the Koeksister dough1. Heat the vegetable oil in a deep pan and remove half of the syrup from the fridge and deep-fry the koeksisters in the oil until they turn golden brown. 2. Drain them on absorbent paper. 3. Then dip the koeksisters into the cold syrup, for a few seconds it is important to do this whilst they are still hot to get the right texture as this will seal the syrup outside and leave the inside of the koeksister dry in contrast.As you follow this process with more koeksisters, the syrup will gradually become warmer, so when about half way through the koeksisters use the second batch of syrup that you have in the fridge.

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