Koeksister
Koeksister is a traditional South African sweet originating from the kitchens of Dutch settlers. The name comes from the Dutch words 'koek' (cookie) and 'sister' (sizzling), referring to the sizzling sound of the dough frying in hot oil. A unique feature of this pastry is that it is first fried and then immediately immersed in sugar syrup, giving it a crispy exterior and a sticky interior. Over the years, the Koeksister has blended with African and Asian influences and is now an iconic delicacy found in South African markets and celebrations. The key to making the perfect Koeksister is the right temperature of the syrup: the hot pastry must go into a cold syrup to achieve the best texture.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, baking powder, and salt. Rub in the butter until the mixture resembles breadcrumbs.
2
Add the beaten eggs and milk, and mix until a soft dough forms. If the dough is too sticky, add a little more flour.
3
Turn the dough out onto a lightly floured surface and knead briefly. Divide the dough into small portions. Roll each portion out and cut into strips approximately 10 cm long and 1 cm wide.
4
Braid three strips together to form a braided shape. Pinch the ends together to prevent them from unraveling during frying.
5
Heat the oil to approximately 350°F (180°C) and fry the braids until golden brown, about 2-3 minutes per side. Remove and place on paper towels to drain excess oil.
6
Meanwhile, prepare the syrup: in a saucepan, combine the sugar, water, lemon juice, and honey. Bring to a boil, then reduce heat and simmer for about 5 minutes, or until a syrupy consistency is reached.
7
While still hot, dip the fried dough into the hot syrup, ensuring they are fully coated. Place on a wire rack to dry.
8
The Koeksister will be crispy on the outside and sticky-sweet on the inside. Serve immediately or store in an airtight container.
