Traditional Koeksisters

A traditional South African sticky donut that's deliciously sweet, sticky, crunchy, and drenched in syrup. Laced with cinnamon, lemon, and ginger, it's absolutely perfect for a snack, tea time, and even breakfast.

Makes about 14 koeksisters

Course Dessert, Snack

Cuisine South African

Prep Time 20

Cook Time 30

Resting Time 30

Total Time 1 20

Servings

Calories 369kcal

Author Imma

Ingredients

Spiced Syrup

1 cup (236ml) water
2 cups (400g) granulated sugar
1 tablespoon (8-9g) fresh ginger, chopped
1 cinnamon stick
½ lemon, juiced
1¼ teaspoon (7-8g) cream of tartar
½ teaspoon (3g) salt (optional)

Dough

1½ cups (180g) all-purpose flour (see notes)
1 cup (117g) corn flour (not cornmeal)
2½ teaspoons (10g) baking powder
¾ teaspoon (4g) salt
2 tablespoons (24g) sugar (optional)
2 tablespoons (25g) butter, softened
1 large egg
½ cup (118ml) milk
cooking oil for deep frying

Instructions

The Syrup

In a medium saucepan, bring the water, cream of tartar, salt, sugar, ginger, lemon juice, and cinnamon stick to a boil and simmer for about 10 minutes, stirring occasionally. Let the syrup cool and refrigerate until ready to use.

The Koeksisters

In a large bowl, combine the dry ingredients: flour, corn flour, baking powder, salt, and optional sugar.
Mix in the softened butter with your hands, then add the egg and milk. Knead several times until all the ingredients have been incorporated. Then let it rest for about 30 minutes. You should have a smooth dough that easily forms a ball.
Dust your work surface with a little flour, then roll the dough out to about 1 inch thick. Cut it into about three sections with a sharp knife, then cut those sections into thin strips.
Take three strands and stretch them carefully until they're of even thickness all the way down. Pinch the ends together at one end.
Braid it by taking the left strand and crossing it over the middle strand, then take the right strand and cross it over the middle strand. When braided, tightly pinch it to seal the other end.
Heat at least 3 inches of vegetable oil in a pot until it's at least 350℉ (180℃). Test to make sure the oil is hot enough by putting a piece of dough into the oil. If it's 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℉ (180℃).
Gently place koeksisters in the pan, and fry for a few minutes until the bottom side is golden brown. Gently turn them over and fry for a few more minutes until the other side is golden brown.
With a large slotted spoon or something similar, remove them from the oil, let excess oil drain back into the pot, and place them directly in the syrup.
Soak in the syrup for a little while (a few minutes will do, but not so long they get soggy).
Transfer to a cooling rack to cool completely before eating.

Notes

Flour measurements can vary depending on the flour and the style of measuring. Adjust the amount, adding a little at a time, to get the right consistency.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.

Nutrition