Indulge in the sweet and syrupy delight of our Koeksusters recipe. These South African pastries are a beloved treat, perfect for satisfying your sweet tooth. Made from a twisted dough, deep-fried to golden perfection, and soaked in a fragrant sugar syrup, they offer a burst of sweet goodness in every bite.
4 cups slef-rasing flour (480g)
5 ml salt
15 ml sugar
25 ml margaine (25g)
2 eggs
250 ml water (1 cup)
Syrup
6 cups sugar (1200g)
750 ml water (3 cups)
3 ml cream of tartar
5 ml cold water
2 sticks cinnamon
juice and rind of 1 lemon
1Sift flour and salt together. Rub in margarine, add sugar.
2Beat eggs lightly with some of the water and add to flour to make a soft dough. Add the full amount of water if necessary.
3Turn out and knead very well (10min) incorporating any dry flour that wasn't mixed into the dough in the bowl. Leave to rest preferably over night. cover with a damp cloth or in an oiled polythene bag.
4Roll out very thinly. Cut into strips 2.5cm wide and 5cm long and cut these strips into3 almost to the top. Plait loosely and drop into deep hot oil. Keep turning. When light brown drop immediately into ice-cold syrup. Drain over a tray to catch the droplets.
Syrup - Method
5Dissolve the sugar in water and allow to boil.
6Mix the cream of tartar and the cold water together and add to syrup. Add cinnamon and lemon. Boil for 10 minutes cool and chill.
Ingredients
4 cups slef-rasing flour (480g)
5 ml salt
15 ml sugar
25 ml margaine (25g)
2 eggs
250 ml water (1 cup)
Syrup
6 cups sugar (1200g)
750 ml water (3 cups)
3 ml cream of tartar
5 ml cold water
2 sticks cinnamon
juice and rind of 1 lemon
Directions
1Sift flour and salt together. Rub in margarine, add sugar.
2Beat eggs lightly with some of the water and add to flour to make a soft dough. Add the full amount of water if necessary.
3Turn out and knead very well (10min) incorporating any dry flour that wasn't mixed into the dough in the bowl. Leave to rest preferably over night. cover with a damp cloth or in an oiled polythene bag.
4Roll out very thinly. Cut into strips 2.5cm wide and 5cm long and cut these strips into3 almost to the top. Plait loosely and drop into deep hot oil. Keep turning. When light brown drop immediately into ice-cold syrup. Drain over a tray to catch the droplets.
Syrup - Method
5Dissolve the sugar in water and allow to boil.
6Mix the cream of tartar and the cold water together and add to syrup. Add cinnamon and lemon. Boil for 10 minutes cool and chill.
