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Home / Types / African / African Breakfast

Traditional Koeksisters

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Published:4/02/2021Updated:4/02/2021

Traditional Koeksisters – A traditional South African sticky donut treat that’s deliciously sweet, sticky, crunchy and drenched in syrup, laced with cinnamon, lemon and ginger. Absolutely perfect for snack or tea time and even breakfast.

koeksisters

We all a vice right? And fried foods are mine- especially when they are a sweet treat…. Not a weekend  goes by without an occasional indulgent of some sort of fried food. You heard right! However, moderation is the key. Okay, that’s not exactly true. I can barely contain myself. So don’t take my word for it.

koeksisters

First things first: koeksisters are pronounced like, ” cook sister”. Now that you know how to pronounce it, what the heck is it? Allow me. koeksister  is a super popular South African sticky doughnut .It derives it’s name from the Dutch word “koekje”, which can be interpreted as “cookie”. There are two versions of this popular doughnuts: this  is the Afrikaner version –sticky ,braided ,crunchy and crunchy –drenched in syrup, laced with cinnamon, lemon and ginger. The end result… a taste bud explosion.

koeksisters

They are extremely popular in South Africa, sold on major streets and have made their way into super markets. These are a true indulgence, one that is worthy of a birthday celebration, holiday or even creating a special occasion if you do not have one (I do that all the time).

koeksisters

I know these doughnuts take a bit of advance preparation before deep-frying but are a fun to do especially if you have  kids.

Enjoy!

 

Watch How To Make It

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Traditional Koeksisters

Traditional Koeksisters - A traditional South African sticky donut treat that's deliciously sweet, sticky, crunchy and drenched in syrup, laced with cinnamon, lemon and ginger. Absolutely perfect for snack or tea time and even breakfast.
4.6 from 15 votes
Prep: 2 hrs
Cook: 30 mins
Total: 2 hrs 30 mins
African
Servings 13 -14 pieces

Ingredients

Spicy Syrup

  • 2 cups granulated sugar
  • 1 1/4 teaspoon cream of tartar
  • 1 tablespoon chopped Fresh ginger
  • Fresh squeeze lemon juice (half lemon)
  • 1 cinnamon stick
  • 1 cup water

Dough

  • 1 cup corn flour (100grams)
  • 1 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 cup milk
  • 1 large egg
  • 25 grams butter melted
  • oil for deep frying

Instructions

  • In a medium saucepan. Add, cream of tartar, salt, sugar, ginger, lemon juice and cinnamon stick. Bring water to a boil and let it simmer for about 10 minutes, Stirring syrup occasionally. Let it cool and refrigerate until ready to use.
  • In a large bowl combine all the dry ingredients- corn meal, flour, sugar, baking powder
  • Then all the wet ingredients milk and egg followed by butter. Knead several times until all the ingredients have been incorporated. Let it rest for about 30 minutes.
  • Place dough on board and roll out into about 1 inch thickness. Using a cookie cutter or knife cut into strips thin strips and then shorter strips.
  • , Divide the dough into three strands and stretch them out carefully until they are of an even thickness all the way down. Pinch the ends together
  • Take the left strand and cross it over the middle strand 
Take the right strand and cross it over the middle strand. Tightly pinch to seal the end.
  • In a large, sauce pan pour vegetable oil into a pot, until it is at least 3 inches Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top. If using a deep fryer, fry at 350 degrees
  • Gently place koeksisters in the pan
  • Fry for a few minutes until the bottom side is golden brown.
  • Turn the over and fry for a few more minutes until the other side is golden brown.
  • Use a large spoon or something like that to take it out of the oil and directly place in syrup.
  • Leave to soak in the syrup for a while. Transfer to a cooling rack. Cool completely before eating.

Nutrition Information:

Calories: 183kcal (9%)| Carbohydrates: 38g (13%)| Protein: 2g (4%)| Fat: 2g (3%)| Saturated Fat: 1g (6%)| Cholesterol: 17mg (6%)| Sodium: 159mg (7%)| Potassium: 157mg (4%)| Sugar: 17g (19%)| Vitamin A: 80IU (2%)| Calcium: 51mg (5%)| Iron: 0.9mg (5%)
Author: AfricanBites
Course: Breakfast
Cuisine: African
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Nutrition Facts
Traditional Koeksisters
Amount Per Serving
Calories 183 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 17mg6%
Sodium 159mg7%
Potassium 157mg4%
Carbohydrates 38g13%
Sugar 17g19%
Protein 2g4%
Vitamin A 80IU2%
Calcium 51mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Koeksisters

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koeksisters

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koeksisters

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These South African Doughnuts are gooey, sweet and very sticky - crisp on the outside and tender inside.
These South African Doughnuts are gooey, sweet and very sticky – crisp on the outside and tender inside.

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Comments & Reviews
  1. Ruby Fitzgerald says

    Posted on 12/4 at 3:28AM

    Please I live in a small place in Australia. We can’t get corn meal. .what can I use as an alternative. Thanks. is cornflour ok?

    Reply
    • ImmaculateBites says

      Posted on 12/4 at 2:15PM

      Corn flour would work just as well.

      Reply
  2. Brooke Boner says

    Posted on 10/25 at 10:47AM

    Can you substitute cornmeal for cornflour?

    Reply
  3. Karen Mccaffrey says

    Posted on 6/21 at 10:06AM

    I made these today, I live in Ireland now but grew up in South Africa and I have to say, this is EXACTLY how I remember koeksisters!! Thank you! Recipe was super!! I treated my children to these and I can tell you they will be made again SOON!!

    Reply
    • ImmaculateBites says

      Posted on 6/21 at 10:35PM

      Awesome!!! I am so glad you loved this recipe and that it took you down memory lane :). Thank you for the feedback, Karen.

      Reply
  4. Julia R. says

    Posted on 5/15 at 4:55PM

    Hi, we are making this tomorrow but I am not sure if the butter needs to be softened to room temperature, or does it need to be melted? Thank you.

    Reply
    • ImmaculateBites says

      Posted on 5/16 at 7:22AM

      Hello Julia,
      It’s melted butter. Happy cooking!!!

      Reply
  5. Pieter says

    Posted on 7/31 at 8:50AM

    It is a koeksister, yes, for sure. Traditional, not at all though. Pity about the cornflour, makes it taste a bit like porridge. Koeksisters should be wheat only, i should have known before I used this recipe. Syrup is good, although a little too lemony and cinnamon can be left out, makes no difference. Drizzle syrup on fried koeksisters, no no no. Out of hot oil into deep VERY cold syrup. Dunk so it can suck the syrup in, then drip “dry”. Dough kneads, rolls, cuts and braids easy, that I have to say!

    Reply
  6. chi says

    Posted on 6/14 at 10:02AM

    hi, I from Nigeria and I guess I will try this. quick question ma’am, is corn flour same as corn starch. and do you raise the braid why braiding.

    Reply
    • imma africanbites says

      Posted on 6/14 at 7:16PM

      Hi, Chi. Cornstarch is from the endosperm (a tissue produced inside the seed) of the corn kernel while corn flour is made by grinding the whole corn kernels. Cornstarch is use more as a thickening agent. You can check this good read here >>> https://bit.ly/2IgQPZt As for the dough, you have to let it rest to rise for about 30 minutes (Step #3) before cutting it out into strips.

      Reply
      • Chizoba says

        Posted on 6/23 at 9:14AM

        You can buy cornflour in Nigeria it is lavelled as Cornflour. I use it for making sauces and thickening soups. Try Shoprite if you are unsure where to get at market. I buy Fally Cornflour in yellow tib from market. Made in Ogun State. Tel. 0803306127 for producer.

        Reply
  7. Charlie says

    Posted on 6/11 at 6:28PM

    Where does the salt go? Into the dough or into the syrup?

    Reply
    • Debby says

      Posted on 10/13 at 3:11PM

      In the dough

      Reply
  8. Amaka says

    Posted on 6/1 at 5:02PM

    Thanks so much for sharing though I don’t think I have seen this here in Nigeria. But I will surely try it

    Reply
  9. Liza says

    Posted on 3/24 at 2:52PM

    These are tasty, but I think not quite what they were supposed to be given what passes for corn flour where I live, mine are too heavy. I had a bag of Bob’s Red Mill Masa Harina that was sub-labelled corn flour. I think I’ll try the other recipe with yeast and just cake flour next time.

    Reply
    • Janet Anderson says

      Posted on 5/29 at 3:37PM

      In Europe and other parts of the world, ‘corn flour’ is what we in the US call cornstarch.

      Reply
      • Corrie says

        Posted on 12/17 at 4:21AM

        No we buy corn meal . Cornstarch is different.

        Reply
  10. Gloria Clout says

    Posted on 1/21 at 3:29PM

    Thank you. Can’t wait to try the recipe . Do you have any ideas how to package to sell Koeksister. Also do you fill them with cream.

    Weight busters

    Gloria

    Reply
  11. Michelle Simons says

    Posted on 12/2 at 10:12PM

    I made these for a school assignment, as we are studying Africa currently, and they turned out very delicious. Thank you!

    Reply
    • imma africanbites says

      Posted on 12/6 at 9:23PM

      You’re welcome. And thank you for dropping by.

      Reply
  12. Ems says

    Posted on 11/6 at 5:29AM

    Corn flour = Corn Starch
    Corn meal = Polenta (maize meal)

    Reply
  13. ada says

    Posted on 6/18 at 4:47AM

    Please help…I made a batch of koeksisters But it seems not to have assorbed the syrup too well.
    What can be The problem answer in the frying process is it important for oil to be at a specifiche heat?
    Rhx

    Reply
    • ImmaculateBites says

      Posted on 6/21 at 5:57AM

      Yes always start frying at 375 degrees , once you add the dough it will bring down the temperature (about 25 degrees) . Do you add the koeksisters to the syrup immediately it comes out of the fryer? Also your syrup should be thick and sticky.

      Reply
  14. Gabriele says

    Posted on 3/20 at 2:45PM

    Hello,
    I will prepare this dish for my birthday, thus, I would like to ask how long these can stay delicious and fresh after soaking in the syrup? Also, in my country (Lithuania) we do not use cream of tartar. Can I change it into something else?
    Thank you!

    Reply
    • ImmaculateBites says

      Posted on 3/24 at 7:40AM

      It’s best to freeze the koeksisters, after frying . Remove warm in the oven , then mix with syrup the day of your birthday. Not advisable to save after soaking in syrup. Yes, you can. Anything that’s going to prevent the sugar from crystallizing .

      Reply
  15. C.P.N says

    Posted on 3/4 at 7:43AM

    Hi Immaculate,
    How long can they stay without getting spoilt? Or it doesn’t require preservation, Please let’s know if this can last long. Thank you.

    Reply
    • ImmaculateBites says

      Posted on 3/6 at 9:09PM

      I usually freeze them , if there are any leftovers. Then reheat in the oven. This works best without the addition of syrup.

      Reply
  16. Ella says

    Posted on 2/22 at 10:27AM

    Hi Imma, I was wondering if it would be possible to freeze the dough after braiding and then cook them at a later time after defrosting. Thanks!!

    Reply
    • ImmaculateBites says

      Posted on 2/22 at 11:23PM

      Hi Ella, Yes you can.Leave it out for about 10- 15 minutes before frying . It will be just fine.

      Reply
  17. Fatima Sadiq says

    Posted on 2/21 at 2:45AM

    Hi Imma,

    Jus want to congratulate you on your amazing page and such homely and easy to make recipes. Tried the Koeksisters today and they turned out FLAWLESS. Such a long awaited craving cured. I’m hooked to your page! <3

    Reply
    • ImmaculateBites says

      Posted on 2/21 at 8:59PM

      Yay! Thank you so much Fatima. Happy to hear it’s working out for you.

      Reply
  18. Gloria says

    Posted on 2/9 at 7:10AM

    So beautifully prepared and yes this is the traditional way of preparing koeksisters!!
    They must be braided/plaited as in the photographs. This is how I remember them from my childhood.
    Don’t know when last I’ve seen them look this way…
    Those you find in shops these days are pieces of koeksister dough that has been twisted; they don’t have the same magic to look at but they do taste just as good!!

    Reply
    • ImmaculateBites says

      Posted on 2/25 at 3:25PM

      Thanks Gloria

      Reply
  19. Vickie says

    Posted on 1/6 at 2:44AM

    Is corn flour same as maize flour in uganda?and can I make the syrup without the cream of tartar?i doubt I can find it here.

    Reply
    • ImmaculateBites says

      Posted on 1/7 at 11:57AM

      If the corn is ground finely it will work. Use about 1/2 teaspoon lemon at the end of cooking the syrup to help prevent, crystallization( the syrup from drying out ) Do let me know how it works out for you. Thanks!

      Reply
  20. kimberly says

    Posted on 5/17 at 2:01PM

    Hi i am going to be making these with my son for his Festival of Nations project and we need so many for samples. Do you know approximatly how many this will make? TIA

    Reply
    • ImmaculateBites says

      Posted on 5/18 at 5:28PM

      It will make about 15-20 . Maybe you can make them smaller.

      Reply
  21. Carmela says

    Posted on 5/15 at 9:28PM

    Hello, I love that you made these, and as a south African I want to give you a tip, devide your syrup in 2alwas keep is as cold as possible, (u can place your syrup bowl on one containing ice)dink your koeksister emediatly and swop your syrup out if it gets hot, if possible prepare it the night before and keep in the fridge 🙂 your koeksister will be perfect no dry spots and drenched perfectly with a crunchy shell.

    Reply
    • ImmaculateBites says

      Posted on 5/17 at 9:28AM

      Hi Carmela! Appreciate you taking time to share with us. Thanks!

      Reply
  22. Ezra says

    Posted on 3/21 at 12:22AM

    Just made this, didn’t turn out as I expected maybe because I used coconut sugar, the syrup was a bit watery. To be tried again…

    Reply
    • ImmaculateBites says

      Posted on 3/21 at 11:37AM

      Boil it down, until syrupy. You might need to cook it longer.

      Reply
  23. Ela says

    Posted on 12/18 at 6:05PM

    Hi Imma, can u please clarify the baking powder quantity for this recipe? I would like to make this during this Christmas season but I see for the dough, u have 1tsp baking powder and another 2½ teaspoons baking powder. Is that a mistake or do I use 3½ teaspoons in total?

    Reply
    • ImmaculateBites says

      Posted on 12/19 at 11:38AM

      Recipe updated Ela. Thanks!

      Reply
  24. Utina says

    Posted on 2/21 at 11:23PM

    Hi Imma,

    Thank you for the ama-zing recipe. I’m finding some difficulty with it.
    Your recipe calls for 100 gram / 1 cup corn flour. Is that a typing error or is it correct? 1 cup + 100 gram corn flour?

    My mom used to make these with yeast and potatoes. I’m just keen on trying your recipe, seems so quick and easy.

    Thank you.
    Utina

    Reply
    • ImmaculateBites says

      Posted on 2/23 at 8:07AM

      It’s either one standard cup corn flour or 100 gram corn flour.

      Reply
  25. Mandy says

    Posted on 12/21 at 7:45PM

    Is cornflour the same as cornmeal?

    Reply
  26. Mandy says

    Posted on 12/20 at 7:18AM

    Baking powder is listed twice in the dough recipe-once as 1tsp, and then 2 1/2. Is this a mistake, or does the whole recipe call for 3 1/2 tsp of baking powder?

    Reply
    • ImmaculateBites says

      Posted on 12/21 at 1:51AM

      It’s 2 1/2 teaspoons baking powder

      Reply
  27. Lana says

    Posted on 11/22 at 3:44PM

    Is corn flour the same as corn starch?

    Reply
    • ImmaculateBites says

      Posted on 11/23 at 11:47AM

      I don’t think so, especially here in the U.S

      Reply
  28. Lana says

    Posted on 11/22 at 3:39PM

    Can i substitute corn flour with all purpose flour?

    Reply
    • ImmaculateBites says

      Posted on 11/23 at 11:47AM

      No you can’t completely sub all purpose flour with corn flour in this recipe. All purpose flour contains gluten that helps it rise, it might affect the texture.

      Reply
  29. eddie says

    Posted on 7/21 at 9:01AM

    i am from south Africa and made them
    my aunts used to make 100 dozen at a time for sale
    they last months in the deep freeze
    and you can take them out and eat imediatly

    Reply
    • ImmaculateBites says

      Posted on 7/21 at 9:11AM

      Eddie, I bet you stuffed yourself with them right? I keep mine in the fridge for a day or two and eat without reheating. Thanks for sharing.

      Reply
  30. Juwa says

    Posted on 6/17 at 7:04PM

    Hi,

    I was wondering how long these can keep in the fridge. I always like having different snacks available at any given time because of my chop chop husband but I can’t make loads everyday!

    Reply
    • ImmaculateBites says

      Posted on 6/17 at 7:39PM

      Too funny Juwa. Based on my experience, I have stored it in the fridge for not more than 5 days. Others, say last about a week in the fridge.

      Reply
  31. Karen Peters says

    Posted on 6/8 at 8:06PM

    Thank You Imaculate for sharing these beautiful recipes from the Continent!!!!!

    Reply
    • Karen Peters says

      Posted on 6/8 at 8:06PM

      OOOPS, I meant Immaculate!

      Reply
    • ImmaculateBites says

      Posted on 6/10 at 3:25PM

      Karen, thanks for taking the time to comment!

      Reply
  32. Memoria says

    Posted on 5/16 at 3:14PM

    I have never heard of koeksisters, but I must try them immediately! Wow! They look amazing! Great photos. I wish I could eat all of them right now.

    Reply
  33. Deliah says

    Posted on 5/16 at 12:20PM

    These are the best doughnuts EVER! Ok am biased. I grew up eating these doughnuts. Thanks for the recipe!

    Reply
    • ImmaculateBites says

      Posted on 5/16 at 3:56PM

      Let me know when you make them Deliah.

      Reply
  34. dina says

    Posted on 5/16 at 10:58AM

    these are so yummy! i had them at xai xai in nyc. love them!

    Reply
    • ImmaculateBites says

      Posted on 5/16 at 3:54PM

      They really are Dina.

      Reply
      • Zi says

        Posted on 3/23 at 2:23PM

        Hi there is cornmeal the same as polenta because here in the uk the packet of cornmeal writes polenta underneath :-/ I want to make sure I’m using the correct thing. I already read that it’s not corn starch so I’m thinking this is the only cornmeal we have here. Please let me know. Thanks

        Reply
        • ImmaculateBites says

          Posted on 3/24 at 7:28AM

          Yes it is.

          Reply

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