Cape Dutch Koeksisters

A little effort and patience is required, but this is an easy recipe anyone can master.

Less than 45 minutes

Makes 40-50 

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 5 cups (750g) self-raising flour, sifted
  • ½ tsp (3ml) fine salt
  • 2 Tbsp (30ml) baking powder
  • 1 cup (250ml) milk
  • ⅓ cup (80ml) water
  • 3 large eggs
  • ¼ cup (60g) butter, melted
  • 4 cups (1L) oil for frying

 

Syrup:
  • 6 cups (1.2kg) sugar
  • 3 cups (750ml) water
  • ½ cup (125ml) lemon juice
  • 2 tsp (10ml) cream of tartar

 

Method:

  1. Combine flour, salt and baking powder.
  2. Whisk together milk, water, eggs and butter.
  3. Add wet ingredients to flour while mixing by hand, or use a mixer with a dough hook attachment.
  4. Knead for 8-10 minutes on a floured surface until smooth and elastic. (Add a dash of flour if your dough is too sticky.)
  5. Place in a lightly oiled bowl and cover with clingfilm pressing down onto dough.
  6. Rest for at least 2 hours, or preferably overnight.
  7. Combine syrup ingredients and heat until sugar is dissolved.
  8. Simmer for 5 minutes. Remove, cool and chill well.
  9. Place dough on a lightly oiled surface and divide into 4.
  10. Shape a piece of dough into a log and roll out to a 3mm thickness. Cut into a neat 10cm-wide rectangle.
  11. Cut rectangle into 3cm-wide strips.
  12. For a simple twist, cut each strip in half, keeping 1cm at the top attached. Cross dough pieces once over and under and pinch together the loose ends. (For a plait, see step-by-step below.)
  13. Repeat with remaining dough.
  14. Heat oil in a pot until hot – a piece of dough should float to the top and bubbles should appear around it when oil is hot enough. 
  15. Fry koeksisters in batches for 4-6 minutes, or until golden, turning regularly.
  16. Drain briefly on kitchen paper and immediately plunge into ice-cold syrup. Soak for 15 minutes.
  17. Remove and store in an airtight container for up to four days, or freeze if not eating immediately.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

The tipsy Monte Cristo

Nothing quite beats a ham and cheese sandwich – ours gets a boozy jam twist that will have you craving them morning, noon and night!

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.