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what a bust.....
I took the advice of a previous reviewer & included some cream of tartar to prevent crystallization in the syrup, but I also definitely enjoyed the spicy combo of clove, ginger & cinnamon ~ VERY, VERY NICE! I'm not a big fan of deep frying, but I have no problem with this recipe ~ Everything went together very easily & the taste of these little buggers, OUTSTANDING! [Made & reviewed while touring Africa on the Zaar World Tour 4]
Adding a Â¼ teaspoon of cream of tartar to the syrup will prevent crystallization. I put only fresh ginger in the syrup while it boils. I think the other spices are unnecessary.
These were a real taste of home! I found ten minutes a bit long as it made the syrup crystalise a bit. Or perhaps cooking on a gas stove made 10 mins too long? If leaving the syrup overnight, I'd use less ginger next time. It's also important that the syrup be really cold when you dip the koeksisters in. It was delicious and I'll try it again when I need something sugary! I took them to an ex SA friend's house for a braai (bbq) and she was thrilled!
If you like doughnuts, you must try THIS relative! Trust Evelyn's recipe -- this is especially good for bake sales, communal lunches/suppers/eating, as a tea or coffeetime treat, and especially for eating on the sly late at night when you crave sugar! A delicious South African treat!