👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm milk with 1 tablespoon of the granulated sugar and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy and bubbly. This indicates the yeast is active.

   ⏱️ 10 min
2. 2

   Prepare the dough: In a large mixing bowl, whisk together the sifted flour, remaining granulated sugar (for the dough), cinnamon, ginger, cardamom (if using), nutmeg (if using), and salt. Create a well in the center.

   ⏱️ 5 min
3. 3

   Combine wet and dry ingredients: Pour the foamy yeast mixture, melted butter, and beaten egg into the well of the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

   ⏱️ 5 min
4. 4

   Knead the dough: Knead the dough for about 8-10 minutes until it becomes smooth, elastic, and no longer sticky. Add a little more flour if necessary, but avoid adding too much.

   ⏱️ 10 min
5. 5

   First rise: Lightly grease a clean bowl. Place the kneaded dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 hour, or until doubled in size.

   ⏱️ 1 hr
6. 6

   Prepare the syrup: While the dough is rising, make the syrup. In a medium saucepan, combine the 400g of granulated sugar (for the syrup) and 250ml of water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer gently for about 10-15 minutes, or until slightly thickened. Remove from heat and let it cool completely. The syrup should be cool or lukewarm when the koeksisters are ready to be dipped.

   ⏱️ 15 min
7. 7

   Shape the koeksisters: Once the dough has risen, punch it down gently. Turn it out onto a lightly floured surface. Roll the dough out to about 1cm (1/2 inch) thickness. Cut the dough into oval shapes using a cookie cutter or a knife. You can also roll small pieces into logs and then flatten them slightly.

   ⏱️ 20 min
8. 8

   Fry the koeksisters: Heat the vegetable oil in a deep pot or Dutch oven to 170-180°C (340-350°F). Carefully lower a few koeksisters into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until they are a beautiful golden brown and puffed up. Use a slotted spoon to remove them from the oil.

   ⏱️ 15-20 min (in batches)
9. 9

   Syrup and coconut coating: Immediately after frying, drain the koeksisters briefly on paper towels. While still warm, dip them into the cooled syrup, ensuring they are fully coated. Let them soak for a minute or two, then remove and immediately roll them in the desiccated coconut until evenly coated. Place the coated koeksisters on a wire rack to set.

   ⏱️ 10 min
10. 10

    Serve: Koeksisters are best enjoyed slightly warm or at room temperature. They can be stored in an airtight container for a day or two, though they are freshest when consumed on the day they are made.

    ⏱️ N/A