Koeksisters

Nutrition · per serving

Steps

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.

   300 g granulated sugar180 ml water4 strips lemon peel15 ml fresh lemon juice1 g ground cinnamon
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.

   180 g plain flour6 g baking powder1 g fine salt25 g unsalted butter
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.

   1 medium egg60 ml milk
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.

   700 ml neutral 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.

Origin & History

Koeksisters are a beloved South African sweet treat with roots in Dutch settler baking traditions, adapted locally into the distinctive plaited, syrup-soaked confection known today. The classic Afrikaner-style version is crisp, braided and dipped into ice-cold syrup, creating its signature glossy, sticky finish.