READY IN: 1hr 10mins
Recipe by Chef Byrone

This is a South African recipe, from one of my mom's ancient cook-books.

Top Review by Luschka

I really loved this recipe. It was a lot quicker than some others and it produced tasty koeksisters. I put them on a plate at a party and went to the kitchen to get more goodies. By the time I got back to the table, the koeksisters were gone. Made some for myself and a few others the very next day! I made them a lot smaller and rolled the dough out a lot thinner as they swell quite a lot and I found they didn't cook properly if they were too thick, so the inside was still raw. The second lot were the thinner lot and they were perfect. I also put the syrup in two bowls so that I could keep switching it in the freezer to ensure the syrup was really cold. Great recipe though, which I will certainly use again.

Ingredients Nutrition


  1. First make syrup. Heat water in saucepan, add sugar and stir until dissolved.
  2. Add cream of tartar, ginger and cinamon.
  3. Boil uncovered for 5 minutes. Do not stir.
  4. Remove from stove and chill.
  5. While syrup is chilling, make the koeksisters.
  6. Sift flour, baking powder and salt together.
  7. Add butter and rub it in with fingertips until mixture resembles fine crumbs.
  8. Beat eggs and milk together and add to dry ingredients.
  9. Mix dough well then knead lightly for 2 minutes to make it pliable.
  10. Cover basin with wax paper and leave for 1 hour.
  11. Roll out dough to 1cm thick.
  12. Cut strips (rectangles) 8cm x 4 cm, then make 2 vertical cuts in each strip, starting 5mm from the top and cutting down right to the bottom.
  13. Plait strips loosely and secure at loose end.
  14. Heat oil to 190C and deep-fry koeksisters for 1 minute. Not too many at once.
  15. Remove from oil and drain on paper towel for 1 minute and then dip in syrup for until soaked (1 minute).
  16. Remove from syrup and place on dish to dry.

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