Koeksisters

Ingredients

Instructions

1. 1

   Make the syrup first so it can get thoroughly cold: combine the granulated sugar, water, lemon peel, fresh lemon juice and ground cinnamon in a small saucepan. Bring to a boil over medium heat, stirring just until the sugar dissolves. Simmer for 5 minutes until slightly thickened, then transfer to a shallow metal bowl. Chill in the freezer or over an ice bath until very cold; cold syrup is essential for the characteristic sticky glaze.

2. 2

   Meanwhile, make the dough. In a mixing bowl, whisk together the plain flour, baking powder and fine salt. Rub in the unsalted butter with your fingertips until the mixture resembles fine crumbs.

3. 3

   Beat the egg with the milk, then add to the flour mixture. Mix to a soft dough, adding only enough liquid to bring it together. Knead gently for about 1 minute until smooth; do not overwork or the koeksisters can become tough. Cover and let the dough rest for 10 minutes.

4. 4

   Roll the dough on a lightly floured surface to about 8 mm thick. Cut into 6 strips about 2 cm wide, then cut each strip into 3 narrower strands attached at one end. Braid each set into a small plait and pinch the ends firmly so they do not open during frying.

5. 5

   Heat the neutral oil in a small deep saucepan to 170-175°C. Fry the plaited doughnuts in batches for 2-3 minutes per side until deep golden brown and cooked through. Maintain the oil temperature for even browning; if it drops too much, the koeksisters will absorb excess oil.

6. 6

   Lift the hot koeksisters from the oil, drain briefly, then immediately plunge them into the ice-cold syrup. Turn and soak for about 1 minute so they absorb syrup while staying crisp outside. Repeat with the remaining koeksisters, keeping the syrup as cold as possible.

7. 7

   Serve once fully glazed and sticky. For the best texture, let them stand for 5 minutes after soaking so the syrup settles into the crust.

Nutrition per serving

Notes

• •If your kitchen is warm, place the syrup bowl inside a larger bowl of ice while frying to keep it very cold.
• •A shallow metal bowl chills the syrup faster than glass or ceramic.
• •For neater braids, chill the shaped dough for 5 minutes before frying if it feels very soft.
• •Best eaten the day they are made, when the contrast between crisp exterior and syrupy centre is strongest.

Background