Koeksisters Recipes

SOUTH AFRICAN KOEKSISTERS

Steps:

• Put the water and sugar in a ot and bring to boil on low heat. Stir frequently until the sugar is completely dissolved. Boil for 7 minutes.
• Remove the pot from the stove and stir in the lemon juice and vanilla essence. Put the pot into the fridge.
• Mix the flour, salt, and baking powder thoroughly in a mixing bowl. Break the butter or margarine into small pieces and add to the four mixture. Add the milk. Mix well until a dough is formed.
• Roll the dough out to a thickness of 5 mm (+ or - 1/4 in.). Cut the dough into thin (+ or - 10 mm or 1/2 in.) strips. Take 3 strips and join their ends on one side. Braid the strips to desired koeksister length and join other ends.
• Heat the oil in a pot until fairly hot. Put about 3 koeksisters (or what can fit)at a time in the oil and fry them on both sides until they get a golden-brown color. As you remove the koeksisters for the oil, place them directly ito the syrup from the fridge. It is important to keep the syrup cool, so between soakings, return the syrup to the fridge to maintain its coolness.
• Remove the koeksisters from the syrup and allow the excess syrup to drip off. Place them in the refrigerator to cool and then eat!

KOEKSISTERS

Steps:

• Dough:.
• Rub butter into flour, baking powder, salt.
• Beat eggs and milk and then mix into above.
• Place dough in ziplock bag and refrigerate overnight.
• Syrup:.
• Bring all ingredients to boil stirring all the time and boil for 5 minutes.
• Cool down.
• Store in fridge overnight - must be well chilled.
• Making and assembling:.
• Roll dough out 1/4 inch thick and cut strips 1 inch wide and 2 1/2 inches long.
• Take ends of dough and twist and seal off ends by pressing together.
• Fry in hot deep oil.
• Dunk instantly into ice cold syrup.

SOUTH AFRICAN KOEKSISTERS

Steps:

• Combine sugar, water, ginger, lemon zest, and lemon juice together in a saucepan; bring to a boil, reduce heat to medium, and cook for 10 minutes. Cool syrup to room temperature, transfer to a container, and refrigerate until flavors blend, 8 hours to overnight.
• Sift flour, baking powder, and salt together in a bowl. Rub the butter into the flour mixture with your fingertips until mixture has a cornmeal texture. Add the milk; mix until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 2 hours.
• Turn the dough out onto a lightly floured work surface and roll into a 5x14-inch rectangle about 1/4-inch thick. Cut the dough into twenty eight 1/2-inch wide strips. Twist pairs of strips together and pinch the ends together. Repeat for all of the strips. Cover strips with a clean cloth and let rest for 15 minutes.
• Heat about 2-inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place a wire rack over a baking sheet.
• Pour some of the cold syrup into a bowl and return remaining syrup to the refrigerator.
• Working in batches, fry koeksister twists in hot oil until twists swell and are golden brown, 2 to 5 minutes. Remove koeksisters from hot oil with a slotted spoon and immediately immerse in cold syrup for 10 seconds. Transfer soaked koeksisters to prepared wire rack to cool. Replenish cold syrup as necessary.