Koeksisters
Cape Malay spiced doughnuts - intricately braided and deep-fried, then immediately plunged into a cold, spiced syrup. The dramatic temperature contrast results in a delightfully sticky, crunchy exterior and a tender, syrupy interior.
🧂 Ingredients
- 500 g All-purpose flour(Sifted)
- 1 tbsp Baking powder
- 50 g Butter(Cold and cubed)
- 2 Eggs(Large)
- 180 ml Milk(Lukewarm)
- 750 g Sugar(For syrup)
- 500 ml Water(For syrup)
- 1 Cinnamon stick
- 1 tsp Ground ginger
- 1 liter Vegetable oil(For deep frying (or enough for 3-4 inches depth))
👨🍳 Instructions
- 1
Prepare the syrup: In a medium saucepan, combine the 750g sugar, 500ml water, cinnamon stick, and 1 tsp ground ginger. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to low and simmer gently for 15-20 minutes, allowing the syrup to thicken slightly. Remove from heat, discard the cinnamon stick, and let the syrup cool completely. Once at room temperature, transfer the syrup to a container and place it in the freezer to chill thoroughly while you prepare the dough. It should be ice-cold when the koeksisters are ready.
⏱️ 20 minutes active, plus cooling and chilling time - 2
Make the dough: In a large bowl, whisk together the 500g sifted flour and 1 tbsp baking powder. Add the 50g cold, cubed butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs. In a separate small bowl, lightly beat the 2 eggs with the 180ml lukewarm milk. Make a well in the center of the flour mixture and pour in the egg and milk mixture. Gradually mix everything together with a wooden spoon or your hands until a soft, slightly sticky dough forms. Be careful not to overmix. Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until just combined. Cover the dough with plastic wrap or a damp cloth and let it rest in a cool place for at least 2 hours (or up to 4 hours).
⏱️ 15 minutes active, plus 2-4 hours resting time - 3
Shape the koeksisters: Lightly flour your work surface. Divide the rested dough into 2-3 portions for easier handling. Roll out one portion of the dough to about 0.5 cm (1/4 inch) thickness. Cut the dough into strips approximately 2 cm (3/4 inch) wide and 15 cm (6 inches) long. To braid, pinch three strips together at one end, then braid them tightly, similar to braiding hair. Pinch the other end to seal. Repeat with the remaining dough. If the dough becomes too sticky, lightly dust your hands and the surface with flour.
⏱️ 30 minutes - 4
Fry the koeksisters: Heat the vegetable oil in a deep, heavy-bottomed pot or deep fryer to 175°C (350°F). Carefully lower 3-4 braided dough strips into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes per side, or until deep golden brown and puffed up. Use a slotted spoon to remove the fried koeksisters from the oil and immediately plunge them into the ice-cold syrup. Let them soak in the syrup for at least 5-10 minutes, turning them occasionally to ensure they are fully coated and have absorbed some syrup. Remove from the syrup and place on a wire rack to drain slightly before serving. Repeat with the remaining dough strips, ensuring the oil returns to 175°C (350°F) between batches.
⏱️ 20-25 minutes (depending on batch size)
💡 Pro Tips
- ✓The extreme temperature difference between the hot fried koeksisters and the ice-cold syrup is crucial for achieving the signature crunchy exterior and syrupy interior.
- ✓Ensure the syrup is thoroughly chilled; ideally, it should be cold enough to feel like ice.
- ✓The dough can be sticky. Keep your hands lightly floured or slightly wet when handling and shaping to prevent sticking.
- ✓Do not overcrowd the frying pot, as this will lower the oil temperature and result in greasy koeksisters.
- ✓For a more intense spice flavor in the syrup, you can add a few cardamom pods or a strip of orange peel during simmering.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Cape Malay style: Traditionally, these are often unbraided, sometimes rolled in desiccated coconut after frying and before syrupy soaking.
- Afrikaner style: The classic braided version described here is often associated with Afrikaner tradition.