Koeksusters are a traditional South African treat, known for their crispy, syrup-soaked texture. These deep-fried dough twists are sweet and sticky, often enjoyed as a dessert or snack. Here’s a step-by-step guide on how to make them:

Traditional Koeksisters

🧂 Ingredients

For the Syrup (make first)

• 4 cups sugar
• 2 cups water
• 1 tablespoon lemon juice
• 1 teaspoon ground ginger (optional but traditional)
• 1 cinnamon stick (optional)

For the Dough

• 4 cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons butter (cold, cubed)
• 1 egg
• ±1 to 1¼ cups cold milk
• Oil for deep frying

🍯 Step 1: Make the Syrup FIRST (Very Important)

1. Combine sugar, water, lemon juice, ginger and cinnamon in a pot.
2. Bring to a gentle boil.
3. Simmer for 6–8 minutes (don’t let it caramelise).
4. Remove from heat.
5. Cool completely.
6. Refrigerate for at least 4 hours (overnight is best).

👉 The syrup must be ice cold when the koeksisters go in.

Pro tip: Put the syrup bowl inside a bigger bowl filled with ice to keep it cold while dipping.

🍞 Step 2: Make the Dough

1. Sift flour, baking powder and salt together.
2. Rub in the butter until crumb-like.
3. Beat the egg and add to the flour mixture.
4. Gradually add milk until you get a soft but not sticky dough.
5. Knead lightly (don’t overwork it).
6. Cover and rest for 30 minutes.

🔀 Step 3: Shape the Koeksisters

1. Roll dough to about 5mm thick.
2. Cut into strips (about 2–3cm wide).
3. Cut each strip into 3 smaller strips, leaving one end attached.
4. Braid/plait the three strips.
5. Pinch the ends closed.

Classic plait shape is traditional.

🔥 Step 4: Fry

1. Heat oil to about 170–180°C.
2. Fry a few at a time.
3. Turn until golden brown (about 3–4 minutes total).
4. Remove and drain briefly (just a few seconds).

❄️ Step 5: The Most Important Step – Hot into Cold Syrup

Immediately place hot koeksisters into ice-cold syrup.

Let soak for about 30 seconds.

Remove and place on a rack to drip slightly.

The temperature contrast creates that crispy outside and syrupy inside texture.

🧁 Tips for Perfect Koeksisters

✔ Syrup must be very cold
✔ Oil must not be too hot (or they brown too fast)
✔ Don’t overcrowd the pot
✔ Keep syrup cold throughout (rotate bowls if making large batches)
✔ Don’t soak too long or they become soggy

🧊 Storage

• Best eaten same day.
• Can freeze (without syrup pooling).
• Keep in airtight container.

🌴 Cape Malay Version?

If you’d like, I can also give you the Cape Malay koesister recipe (spiced, softer, rolled in coconut) — completely different style but also delicious.

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