Koeksisters
Koeksisters are a traditional South African dessert, consisting of braided dough that is deep-fried until golden and then immediately submerged in a cold, sweet syrup. The result is a delightfully sticky, sweet, and slightly crunchy pastry with a soft interior.
An original recipe by Forkin
- Total time
- 3 hr 5 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 886 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 500 gall-purpose flour
- 10 gbaking powder
- 2.5 gsalt
- 60 gbutter, cold, cubed
- 1 pcsegg
- 120 mlmilk
frying
- 1 lvegetable oil, for deep frying
syrup
- 500 ggranulated sugar
- 250 mlwater
- 15 mllemon juice
- 2.5 gginger, ground
- 1 pcscinnamon stick
Equipment
saucepan · slotted spoon · deep pot · rolling pin · large bowl · wire rack · whisk · knife · thermometer · pastry blender
The method
Step by step
- 1
First, prepare the syrup: combine the granulated sugar, water, lemon juice, ground ginger, and cinnamon stick in a saucepan.
About 2 min
- 2
Bring the syrup mixture to a boil over medium heat, stirring until the sugar dissolves completely.
About 5 min
- 3
Reduce the heat and simmer for 5-7 minutes until the syrup slightly thickens, then remove from heat and let it cool completely.
About 10 min
Cook’s note: Cooling the syrup in the refrigerator will speed up the process and ensure it's very cold when needed.
- 4
While the syrup cools, begin the dough: in a large bowl, whisk together the all-purpose flour, baking powder, and salt.
About 2 min
- 5
Cut the cold butter into the flour mixture using your fingertips or a pastry blender until it resembles coarse crumbs.
About 5 min
Cook’s note: Keeping the butter cold is essential for a tender dough.
- 6
In a separate bowl, lightly beat the egg and then stir in the milk.
About 1 min
- 7
Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
About 3 min
Cook’s note: Do not overmix the dough.
- 8
Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth.
About 3 min
- 9
Cover the dough with plastic wrap and let it rest in the refrigerator for at least 30 minutes.
About 30 min
Cook’s note: This chilling time makes the dough easier to handle.
- 10
On a lightly floured surface, roll out the chilled dough to about 5mm thick.
About 5 min
- 11
Cut the dough into strips about 2.5cm wide and 10cm long.
About 5 min
- 12
Take three strips of dough and braid them together, pinching the ends firmly to seal.
About 10 min
Cook’s note: Ensure the ends are well-sealed to prevent them from unraveling during frying.
- 13
Repeat the braiding process with the remaining dough strips.
About 10 min
- 14
Heat the vegetable oil in a deep pot or Dutch oven to 170°C (340°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil maintains a consistent temperature.
- 15
Carefully deep-fry the koeksisters in batches until they are golden brown on all sides, about 3-4 minutes per batch.
About 15 min
Cook’s note: Do not overcrowd the pot; fry in small batches to maintain oil temperature.
- 16
Using a slotted spoon, immediately transfer the hot koeksisters from the oil directly into the cold syrup.
- 17
Allow them to soak in the syrup for at least 30 seconds, turning once to ensure they are fully coated.
About 2 min
Cook’s note: The contrast in temperature helps the koeksisters absorb the syrup.
- 18
Remove the koeksisters from the syrup and place them on a wire rack set over a tray to drain any excess syrup.
- 19
Serve immediately or store them for later enjoyment.
Per serving
Nutrition
- Calories
- 885.6kcal
- Protein
- 10.3g
- Carbs
- 149.1g
- Fat
- 28.5g
- Fibre
- 2.7g
- Sugar
- 84.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store koeksisters in an airtight container at room temperature.
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