How to Make South African Food - Koeksister Recipe

Koeksisters

Koeksisters literally translates to "cake sisters." This braided South African treat consists of three strips of crisp dough drenched in sweet golden syrup. They are popular throughout South Africa, but especially in the Cape.

Things You'll Need

• Dough:
• Frying pan or deep fryer
• Oil or lard for frying
• Mixing bowl
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 5 teaspoons butter
• 1/2 cup buttermilk
• Food thermometer
• Syrup:
• 4 1/4 cups granulated white sugar
• 2 cups water
• 1/2 teaspoon cream of tartar
• Salt
• 1 tablespoon lemon juice
• 2 pieces softened ginger root (optional)

Instructions

1. Mix 4 the cup sugar, water, cream of tartar, lemon juice, a pinch of salt and ginger root, if using, in a medium saucepan.

2. Bring to a boil over medium heat while stirring constantly. Once the syrup is boiling, stop stirring and allow to boil for five more minutes, uncovered. Remove from heat, strain out the ginger root and store in the refrigerator for at least two hours. The syrup needs to be very cold for best results.

3. Mix together the flour, baking powder and salt in a bowl. Rub in the butter and add the buttermilk. Knead until the dough is pliable -- add water if needed). Allow the dough to sit for 20 minutes.

4. Shape the dough into braids several inches long -- the length is a matter of preferences. Press down the ends.

5. Deep fry the dough until golden brown. The oil temperature should be 340 degrees.

6. Take out the syrup and set it in a large bowl. For best results, place a second bowl of ice underneath to keep the syrup chilly.

7. Immerse the fried dough in the syrup. The cold syrup makes the koeksisters crisp.

8. Remove from the syrup and allow to drain on a wire rack. The surplus syrup will drain off. If done correctly, you'll have a syrupy-sweet, crispy koeksister.

Tips & Warnings

• If you prefer a softer and spicier dough, do not chill your syrup. Warm syrup will produce a softer koeksister. This variety often is sprinkled with coconut and seasoned with additional spices.