Less than 45 minutes
- 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
- 6 cups (1.2kg) sugar
- 3 cups (750ml) water
- ½ cup (125ml) lemon juice
- 2 tsp (10ml) cream of tartar
- Combine flour, salt and baking powder.
- Whisk together milk, water, eggs and butter.
- Add wet ingredients to flour while mixing by hand, or use a mixer with a dough hook attachment.
- Knead for 8-10 minutes on a floured surface until smooth and elastic. (Add a dash of flour if your dough is too sticky.)
- Place in a lightly oiled bowl and cover with clingfilm pressing down onto dough.
- Rest for at least 2 hours, or preferably overnight.
- Combine syrup ingredients and heat until sugar is dissolved.
- Simmer for 5 minutes. Remove, cool and chill well.
- Place dough on a lightly oiled surface and divide into 4.
- Shape a piece of dough into a log and roll out to a 3mm thickness. Cut into a neat 10cm-wide rectangle.
- Cut rectangle into 3cm-wide strips.
- 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.)
- Repeat with remaining dough.
- 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.
- Fry koeksisters in batches for 4-6 minutes, or until golden, turning regularly.
- Drain briefly on kitchen paper and immediately plunge into ice-cold syrup. Soak for 15 minutes.
- Remove and store in an airtight container for up to four days, or freeze if not eating immediately.