How to make it
6 steps. Take it one step at a time.
Combine the sugar, water, lemon juice, ginger, and cinnamon stick
In a large saucepan, combine the sugar, water, lemon juice, ginger, and cinnamon stick. Stir over medium heat until the sugar dissolves. Bring to a boil and simmer for 10 minutes. Remove from heat and allow to cool completely, then refrigerate until ice-cold (ideally overnight).
10 minSift the flour, baking powder, and salt together
Sift the flour, baking powder, and salt together in a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Whisk the egg and milk together
Whisk the egg and milk together, then add to the dry ingredients. Mix to form a soft dough. Knead for a few minutes until smooth, then cover with plastic wrap and let it rest for at least 30 minutes at room temperature.
30 minRoll out the dough
Roll out the dough on a lightly floured surface to a thickness of about 5mm. Cut into strips approximately 6cm long and 1cm wide. Join three strips at one end and braid them, pinching the other end to seal.
Heat the vegetable oil
Heat the vegetable oil in a deep pot or fryer to 180°C (356°F). Fry the koeksisters in small batches until they are a deep golden brown, turning frequently.
Remove the hot koeksisters from the oil and immediately plunge them
Remove the hot koeksisters from the oil and immediately plunge them into the ice-cold syrup. Keep the syrup container inside a larger bowl of ice to keep it cold. Let the pastries soak for at least 1 minute until they have absorbed the syrup, then remove with a slotted spoon and drain on a wire rack.
1 min
A little kitchen wisdom
The secret to a perfect koeksister is the temperature contrast: the syrup must be ice-cold and the dough must be hot from the fryer. It is best to make the syrup the night before and keep it in the fridge.
