South African Koeksisters

Ingredients

• 800 mlwater
• 1 1/2 kgsugar
• 3 1/2 tspcream of tartar
• 40 mllemon juice
• 1cinnamon stick
• 500 gcake flour
• 25 gbaking powder
• 20 gmargarine
• 1/2 largeegg, lightly beaten
• 245 mlwater
• as neededsunflower oil, for deep-frying

Instructions

1. 1

   Boil the syrup

   Put 800 ml water, the sugar and cream of tartar in a saucepan and bring to the boil. Add the lemon juice once it boils, then simmer gently for 10 minutes.

2. 2

   Chill the syrup

   Let the syrup cool to room temperature. Pour half into a bowl set over ice to cool quickly, and refrigerate the rest until thoroughly cold.

3. 3

   Mix the dry ingredients

   Sift the cake flour and baking powder together in a bowl, then set aside.

4. 4

   Make the dough

   Using a mixer fitted with a paddle attachment, combine the flour mixture with the margarine, lightly beaten 1/2 egg and 245 ml water. Knead thoroughly until smooth.

5. 5

   Rest the dough

   Cover the dough with cling film and leave it to rest for at least 15 minutes, or for up to 5 hours.

6. 6

   Roll and cut

   Oil a rolling pin and work surface, then roll the dough to 5 mm thick. Cut it into rectangles measuring 6 x 15 cm.

7. 7

   Plait the dough

   Cut each rectangle lengthways into 3 strips, keeping one end joined. Plait the strips and press their loose ends together firmly.

8. 8

   Fry until golden

   Heat sunflower oil to 160°C. Fry the koeksisters in batches for 6–7 minutes, until dark golden brown.

9. 9

   Drain and dip

   Drain each batch on paper towels for a few seconds, keeping the remaining koeksisters covered so they do not dry out. While they are still hot, dip them into the ice-cold syrup, then lift them onto a wire rack. After dipping about half, replace the syrup with the remaining chilled syrup from the fridge as the first portion warms.

10. 10

    Arrange to serve

    Once cooled, arrange the koeksisters on a serving plate.

What are koeksisters?

Koeksisters are a South African sweet made from plaited dough that is fried and soaked in cold syrup. The name is often associated with Afrikaans cooking, and the braided shape gives each piece plenty of ridges for the syrup to cling to.

This version uses baking powder for lift and a lemon-scented syrup. Dipping the hot pastries into cold syrup helps create their characteristic contrast of crisp outside and syrupy interior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 5g protein, 170g carbs, 10g fat.

Sugar in the syrup and flour in the dough provide most of the carbohydrates, while the deep-frying oil contributes fat; the egg and flour provide a little protein. The nutrition estimate varies with how much syrup and oil each piece takes up, so serve a koeksister alongside fruit or a less-sweet savoury dish to balance the plate.

Why the syrup needs to be cold

Cold syrup: The recipe divides the syrup so one portion can be cooled quickly over ice while the other chills in the fridge. Keeping it cold while the koeksisters are dipped helps the pastries take up syrup without the bowl quickly becoming warm.

Lemon: The lemon juice adds brightness to the very sweet syrup. The cinnamon stick is included with the syrup ingredients, though the method does not specify when to add it.

Getting a smooth dough

Mixing: Sift the flour and baking powder first, then combine them with the margarine, egg and measured water. Knead until the dough is smooth rather than stopping as soon as the ingredients come together.

Resting: The covered dough can rest for at least 15 minutes and up to 5 hours. This gives you flexibility to prepare it ahead before rolling and shaping.

Shaping even braids

Rolling: Oil both the work surface and rolling pin, then aim for an even 5 mm thickness. Uniform rectangles help the pieces cook at a similar rate.

Plaiting: Cut each rectangle into three strips but leave one end attached. Braid the strips and press the cut ends firmly together so the plait holds its shape during frying.

Frying and checking doneness

Oil temperature: Heat the oil to 160°C before frying. Cook in batches for 6–7 minutes, looking for a dark golden-brown colour.

Batch size: Leave room for the pieces to fry evenly, and keep the un-fried koeksisters covered so their surfaces do not dry out while you work.

Serving and sharing

Syrup dipping: Drain the hot koeksisters only briefly before dipping them into the chilled syrup. Move them from the syrup to a wire rack to cool.

To serve: Arrange them on a plate once cool. Their sweetness makes them well suited to a small serving alongside tea or coffee, or as part of a spread for a gathering.

Recipe notes & tips

• Chill the syrup before frying so it is ready when the koeksisters come out of the oil.
• Oil the rolling pin and work surface to make the dough easier to roll and handle.
• Keep the dough covered during shaping to help prevent it from drying out.
• Use a thermometer to bring the frying oil to 160°C.
• Keep the first batch of syrup cold over ice, and switch to the refrigerated portion after dipping about half the koeksisters.
• Let the dipped pastries cool on a wire rack before arranging them on a serving plate.

Variations

• Citrus note: Add a little finely grated lemon zest to the syrup for a more pronounced lemon aroma.
• Spiced syrup: Add extra cinnamon to the syrup while it simmers, then remove it before dipping.
• Smaller pieces: Cut shorter rectangles and plait them for more bite-sized portions.
• Batch ahead: Prepare and chill the syrup in advance so it is ready for dipping day.
• Serving idea: Offer the koeksisters with unsweetened tea or coffee to balance their syrupy sweetness.

Common mistakes to avoid

• Warm syrup: The koeksisters need cold syrup; chill it thoroughly and replace the first portion once it warms.
• Loose plaits: Press the joined and cut ends firmly together so the braids hold while frying.
• Uneven dough: Roll to an even 5 mm thickness so the pieces cook consistently.
• Oil too cool: Bring the oil to 160°C before frying to follow the recipe's timing and colour cues.
• Crowded pan: Fry in batches so the koeksisters have room in the hot oil.
• Drying dough: Keep shaped or waiting koeksisters covered while you work through the batches.

How to store

Once cool, store the koeksisters in an airtight container in the fridge and eat within 3 days. Bring them back to room temperature before serving; reheating is not necessary and may soften their fried texture.

Frequently asked questions