Koeksister

Shopping list

• 500 g plain flour

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• 4 tsp baking powder

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• 0.5 tsp salt

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• 50 g unsalted butter — chilled and cubed

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• 1 piece egg — lightly beaten

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• 250 ml whole milk

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• 1 l vegetable oil — for deep frying

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• 600 g caster sugar — for syrup

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• 500 ml water — for syrup

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• 2 piece fresh ginger — thin slices, for syrup

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• 2 tbsp lemon juice — for syrup

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• 1 tsp ground cinnamon — for syrup

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Step by step

1. 1

   First, make the syrup: in a large saucepan, combine the caster sugar, water, ginger slices, lemon juice, and cinnamon. Bring to a boil over high heat, stirring until the sugar dissolves completely.

2. 2

   Reduce heat and simmer for 10 minutes until the syrup thickens slightly. Remove from heat, allow to cool, then refrigerate until ice-cold (this is essential for a crisp koeksister).

3. 3

   In a large mixing bowl, sift together the flour, baking powder, and salt. Rub in the chilled butter with your fingertips until the mixture resembles fine breadcrumbs.

4. 4

   Make a well in the centre and add the beaten egg and milk. Mix with a wooden spoon, then bring together with your hands to form a soft, slightly sticky dough.

5. 5

   Turn the dough out onto a lightly floured surface and knead gently for 1– 2 minutes until smooth. Cover with a damp tea towel and rest for 15 minutes.

6. 6

   Roll the dough out to about 1cm thickness. Using a sharp knife, cut into strips about 10cm long and 2cm wide. Make a lengthways slit down the centre of each strip, leaving the ends intact, then twist each strip into a plait shape.

7. 7

   Heat the vegetable oil in a deep heavy pan or deep-fat fryer to 180°C. Test with a small piece of dough — it should sizzle and rise immediately.

8. 8

   Fry the koeksisters in batches for 3– 4 minutes, turning once, until deep golden brown all over. Remove with a slotted spoon and drain briefly on kitchen paper.

9. 9

   Immediately plunge the hot koeksisters into the ice-cold syrup and leave for 30 seconds, turning once. Remove and place on a wire rack to drain. The sudden temperature change creates the signature crunchy-sweet coating.

10. 10

    Serve at room temperature. Koeksisters are best eaten on the day they are made.