Koeksister
A twisted, plaited doughnut fried until golden and plunged into ice-cold syrup, giving a crisp shell and a sweet, juicy interior. It is one of South Africa's best-loved treats.
Koeksisters: Arnold Goodway, CC BY-SA 2.0 (Wikimedia Commons)
Where it comes from
Koeksisters are a South African tradition with two forms: the plaited, syrupy Afrikaner version and the spiced, coconut-dusted Cape Malay version. Both are served with tea at gatherings and fairs.
Explore the cuisine of South Africa.
Recipe
Make Koeksister at home
Ingredients
- FOR SYRUP: 3 cups sugar
- 1.5 cups water
- 1 tsp cream of tartar
- 1 tsp lemon juice
- FOR DOUGH: 3 cups flour
- 3 tsp baking powder
- 1/4 tsp salt
- 2 tbsp butter
- 1 egg
- 3/4 cup milk
- oil for frying
How it's made
- Boil the syrup ingredients for 5 minutes, cool, then chill until very cold.
- Mix the flour, baking powder and salt and rub in the butter.
- Beat the egg with milk and mix in to make a soft dough; rest 2 hours.
- Roll out 1/2 inch thick, cut into strips and plait three strips together, pinching the ends.
- Fry in 350 F oil until deep golden, about 3 minutes per side.
- Drop the hot koeksisters into the cold syrup for a minute and drain on a rack.
Variations
- Cape Malay koeksister: spiced, coated in coconut.
- Mini koeksisters for parties.
Cook’s tip: Keep the syrup ice cold and the koeksisters hot for the crisp, glassy shell.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Koeksisters: Arnold Goodway, CC BY-SA 2.0 (Wikimedia Commons)