Koeksisters

Syrup:
- 8 cups sugar (2 L)
- 4 cups water (1 L)
- 2 cinnamon sticks (2 )
- 1/2 tsp ginger (2 mL)
- 1 tsp tartaric acid (5 mL)
Dough:
- 5 cups cake flour (1.25 L)
- 2 Tbsp baking powder (30 mL)
- 1 1/2 tsp ground cinnamon (7 mL)
- 1 tsp ginger (5 mL)
- 1/2 tsp all spice (2 mL)
- 1/4 cup canola oil (60 mL)
- 2 cups buttermilk (500 mL)
Syrup:
1. In a large saucepan over high heat, combine all syrup ingredients. Stir well to dissolve sugar.
2. Stop stirring as soon as the syrup begins to boil. Allow syrup to boil for 10 minutes, constantly cleaning the sides of the pot of sugar crystals with a pastry brush dipped in water.
3. Remove from heat. Let cool to room temperature, then refrigerate until syrup is very cold.
Dough:
1. For the dough, sift the flour, baking powder, salt, nutmeg, cinnamon, ginger and all spice into a large mixing bowl.
2. Mix in the canola oil to form a texture that resembles bread crumbs.
3. Add buttermilk and mix to form a soft dough, adding more buttermilk if needed.
4. Wrap dough in plastic wrap and let rest 1 hour.
5. Roll out dough on lightly floured surface, to a thickness of 0.2 inch (4 mm). Cut in 1 ½ inch (4 cm) wide strips. Cut strips in lengths of 2 ¾ inch (7 cm).
6. Cut three legs into each strip – keeping the top 0.2 inch (4 mm) intact. Braid the three legs and secure the ends by pinching together.
7. Place on a parchment lined baking sheet and keep covered to prevent koeksisters from drying out.
8. Meanwhile, heat canola oil in deep fryer to 375°F (190°C). Fry koeksisters 5 at a time until golden brown.
9. Remove from oil with a slotted spoon onto a paper towel lined tray.
10. Immediately submerge in cold syrup.
11. Let sit in cold syrup 1–2 minutes and then transfer to wire rack to drain excess syrup.