Traditional Koeksusters
Description
The secret of the crisp syrupy outside of koeksisters is that they are taken straight from hot oil and dipped into ice-cold syrup. This seals the syrup outside and leaves the inside dryish in contrast.
Ingredients
375ml water
800g sugar
2ml cream of tartar
2ml ground ginger
3 cinnamon sticks
500g cake flour
30ml baking powder
2ml salt
50ml butter or margarine
2 eggs
250ml milk
oil for deep frying
800g sugar
2ml cream of tartar
2ml ground ginger
3 cinnamon sticks
500g cake flour
30ml baking powder
2ml salt
50ml butter or margarine
2 eggs
250ml milk
oil for deep frying
Methods/steps
To make syrup, heat water in a saucepan, add sugar and stir until dissolved
Add cream of tartar, ginger and cinnamon
Boil, uncovered, for 5 minutes
Do not stir, remove from stove and chill
While syrup is chilling, make koeksisters
Sift flour, baking powder and salt together
Add butter and rub in with fingertips until mixture resembles fine crumbs
Beat eggs and milk together and add to dry ingredients
Mix dough well, then knead lightly for 2 minutes to make it pliable
Cover basin with wax paper and leave for 1 hour
Roll dough to a thickness of 7
5 to 10mm
Cut into strips about 8 cm long and 2
5 cm wide
Cut each strip into three lengthwise, leaving one side uncut
Now plait the three pieces and press ends together firmly
Heat oil to 190?C and deepfry koeksisters for 1 minute
(Do not fry too many at once)
The syrup will warm up about halfway through, so divide the syrup into two bowls
Remove from oil, drain on brown paper for 1 minute and dip in cold syrup for 30 seconds
Remove from syrup and place on a dish to dry
Add cream of tartar, ginger and cinnamon
Boil, uncovered, for 5 minutes
Do not stir, remove from stove and chill
While syrup is chilling, make koeksisters
Sift flour, baking powder and salt together
Add butter and rub in with fingertips until mixture resembles fine crumbs
Beat eggs and milk together and add to dry ingredients
Mix dough well, then knead lightly for 2 minutes to make it pliable
Cover basin with wax paper and leave for 1 hour
Roll dough to a thickness of 7
5 to 10mm
Cut into strips about 8 cm long and 2
5 cm wide
Cut each strip into three lengthwise, leaving one side uncut
Now plait the three pieces and press ends together firmly
Heat oil to 190?C and deepfry koeksisters for 1 minute
(Do not fry too many at once)
The syrup will warm up about halfway through, so divide the syrup into two bowls
Remove from oil, drain on brown paper for 1 minute and dip in cold syrup for 30 seconds
Remove from syrup and place on a dish to dry
Additional Tips
The secret of the crisp syrupy outside of koeksisters is that they are taken straight from hot oil and dipped into ice-cold syrup. This seals the syrup outside and leaves the inside dryish in contrast.
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