Koeksister

Koeksisters (South African syrup-soaked plaits)

Crisp, golden plaits of fried dough plunged while hot into ice-cold cinnamon syrup, the classic Afrikaner teatime treat. Best eaten the same day, ideally within a few hours of frying.

Prep

45 min

Cook

20 min

Total

65 min

Serves

12 koeksisters

Difficulty

Medium

Recipe ingredients

• •500 g (3½ cups) cake flour, or plain flour; cake flour gives the traditional tender crumb
• •10 g (2 tsp) baking powder
• •5 g (1 tsp) fine salt
• •60 g (¼ cup) unsalted butter, cold, cubed
• •1 large egg
• •120 ml (½ cup) ice water, plus extra if needed
• •15 ml (1 tbsp) lemon juice or vinegar, traditional addition for a crisper bite
• •500 g (2½ cups) granulated sugar, for the syrup
• •375 ml (1½ cups) water, for the syrup
• •8 g (1 tbsp) ground cinnamon, to taste; 1 stick cinnamon can be used instead
• •15 ml (1 tbsp) lemon juice, for the syrup, prevents crystallization
• •5 ml (1 tsp) vanilla extract, optional
• •1 L (about 4 cups) neutral frying oil, sunflower or canola; needs a deep, heavy pot

Steps

1. 1 Make the syrup first so it is fully chilled: combine sugar, water, cinnamon and lemon juice in a saucepan, bring to a gentle boil, and simmer 5–8 minutes until slightly thickened and the sugar is completely dissolved. Stir in vanilla if using. Strain, then chill in the fridge or freezer until very cold; pour into a wide bowl and add a tray of ice cubes to keep it ice-cold while frying.
2. 2 Make the dough: sift flour, baking powder and salt into a bowl. Rub in the cold butter until the mixture looks like coarse crumbs. In a separate bowl, beat the egg with the lemon juice (or vinegar) and ice water, then pour into the flour. Mix to a soft, pliable dough — add a teaspoon of ice water at a time only if needed. Do not overwork. Wrap in cling film and rest in the fridge for 30 minutes.
3. 3 Roll the rested dough on a lightly floured surface to about 5 mm (¼ inch) thick. Cut into strips roughly 8 cm × 2 cm (3 in × ¾ in). Take three strips at a time, pinch the tops together firmly, plait loosely, and pinch the ends to seal. Repeat with the remaining strips.
4. 4 Heat the oil in a deep heavy pot to 175–180 °C (350 °F). Use a thermometer; oil that is too cool will make greasy koeksisters, oil that is too hot will burn the outside before the inside cooks.
5. 5 Fry one plait at a time (do not crowd the pot) for 2–3 minutes, turning with tongs, until deep golden all over. Lift out, drain for just a few seconds over the oil, then immediately plunge the hot koeksister into the ice-cold syrup. Soak for 1–2 minutes, turning once, then lift out onto a rack set over a tray (not onto paper towel — the paper will make them soggy and strip the syrup).
6. 6 Keep the syrup truly ice-cold between batches: refresh the ice cubes. Eat the same day for the classic contrast of crackling-crisp crust and cool, sticky, syrup-soaked center. Stored in a sealed container, they will keep a few hours at room temperature; do not refrigerate, as the syrup crystallizes.