Koeksisters with a twist
These twisted plaits of golden dough soaked in thick syrup until translucent are as South African as biltong, bobotie and bredie, eventhough it originated centuries ago from Batavia in the east.
Super easy, crunchy and 'syruppy' koeksister and the twist .... warm syrup!
Ingredients
500ml AllPurpose Flour
15ml Baking Powder
15ml Butter
1 jumbo Egg
3/4 cup of Milk
Canola oil for frying
Syrup:
8 cups of Sugar
4 cups of Water
30ml syrup
2.5ml of Tartaric Acid
Optionel: lemon juice or a piece of ginger
Instructions
Use your finger tips to rub the butter into the flour
Add baking powder and sugar
Whisk the egg and then add the milk
Add to the flour and whisk until combine and making a ball
Cover for at least ONE hour
Meanwhile add to a pot and stir to combine
Boil for 5 minutes
Remove from heat and keep on the stovetop
After an hour, remove the dough unto a floured base
Roll out at least 1cm thick
Cut into strips
Add three strips together, use a bit of water to press together on top
Plait and press together on the ends.
Switch on the stovetop with the canola oil
Use a tester piece of dough to test the heat of the oil. Count to 12, if the dough rises to the top the oil is ready.
OR use a deep fat frier and set the temperature to 150'C
Fry till golden brown, turn to the other side and fry till golden brown
It is VERY important to use different utencils for the oil and for the syrup
Remove from the oil and immediately dunk into the HOT syrup.
Keep under the syrup until translucent, and do so with the rest
When ready, scoop out onto a baking tray with a rack inside so that the koeksisters can drain the syrup
You can put it in the fridge and let it cool and then enjoy or place in a container and freeze till you ready to enjoy!